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BAKING ENZYMES
The rapid growth of Biotechnology has resulted in application of
various enzymes in the baking industry.
The main component of wheat flour is starch. Amylases act on starch
to produce dextrin. They can also act and modify starch during
baking to give anti-staling effect.
Gluten is combination of proteins that forms large network during
dough formation. This network holds gas during proofing and baking.
The strength of this network, is therefore extremely important for
the quality of all bread raised using yeast. Enzymes such as –
Xylanase, Hemicellulases, Lipases, and Oxidase can directly or
indirectly improve the strength of gluten network and so improve the
quality of finished bread
Lumis Biotech offers
various enzymes and multienzymes for various application in baking
like bread, biscuits etc…..
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