Baking Product Range and Enzymes Effects

    Baking Product Range

Product

Benefits

Amylases used to supplement and standardize the natural alpha-amylase activity of flour in the flourmill

· Improves fermentation
· Improves baking volume
· Improves crumb structure
· Improves softness                                                                                             · Prevent stailing in bread                                                                                 · Increase shelf-life
Amylases used in yeast-raised baked goods

· Improves crust color
· Softens the crumb

Cellulases and Xylanases used in dough conditioning. Suitable for use in combination with or to replace emulsifiers in white or whole-wheat bread, hearth breads, buns and rolls

· Softens bread dough, bread crumb, and muffins/doughnuts/pancakes
· Improves machine handling
· Reduces mixing time
Cellulase suitable for use in biscuits, cake doughnuts, muffins, cakes and pastries

· Increases foaming
· Increases batter stability and mixing-tolerance
· Increases crumb fineness
· Increases baked-goods volume
Oxidase used in bread-improving that is suitable for use as an alternative to chemical oxidizing agents and emulsifiers in straight dough, no-time dough, sponge, and brew systems · Increases the volume of pan and hearth breads, bagels, buns and rolls           · Improves dough structure and gives velvety texture                                         · Improves crust color

Proteases suitable for use in bread, cracker and crisp bread dough

· Reduces dough mixing time
· Improves handling
· Improves baking qualities of flour                                                                    · Prevents dough retraction

Lipase suitable for use in yeast-raised baked goods. It works most effectively in combination with hemicellulase and/or fungal alpha-amylase

· Improves dough stability and resistance to over-proofing
· Increases the volume
· Reduces dough stickiness

 

 

 

 

 

 

 

 

 

 

 

 

 

    Baking Enzymes Effects

       The enzyme portfolio extends from bread, biscuit, cake improvers to pan release emulsifiers, The standard product range 

       for the Baking industry are listed as follows:

Pentosanase;source:Aspergillis

                    ;metabisulphite replacer in biscuits and crackers

· Increase in oven spring                                                                    · Allows efficient mechanisation                                                        · Maintains constant dough viscosity

Fungal amylase

· Used in baking

Gluten

· For breads and pizzas

Papain

· For biscuits

Fungal protease

· For biscuits and mellowing strong flours
· Gives soft crumb with high protein flours

Flavour flakes

· For flavoured fats available in many flavours.

Protease;source:Trichoderma

· Allows independent control of amylase and xylanase                      · Concentrate foruse in bread improvers

High stability oil

· Imparts anti-stick coatings, moisture barrier coating, anti dusting carrier medium for flavours, colours etc

Endo-xylanase;source:Bacillus     

· Improves crumb softness

 

 

 

 

 

 

 

Bacterial protease · For crackers, puffy pastry
Polyglycerol esters

· Emulsifier for cakes
Protease

· Useful for wafers and fermented biscuits

Hemicellulase

· For better water binding capacity flour and antistaling properties.
Sodium stearoyl lactylate


 
Mono and di glycerides  

Diacetyl tartic acid esters

 

Propylene glycol