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Quick Products |
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Bakery Enzymes |
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A fungal is a fungal alpha amylase enzyme preparation
produced by a selected strain of Aspergillus species. This result in improved bread
volume and crumb texture.
In addition small oligosaccharides and sugars such as glucose and maltose produced
by these enzymes enhance the reactions for the browning
of the crust and baked flavour. In baking industry, Bakezyme A is used for supplementation
of the alpha amylase in flour for yeast leavened doughs in order to increase the
formation of fermentable sugars.
A fungal is a fungal protease enzyme preparation
produced by a selected strain of Aspergillus oryzae. The enzyme will hydrolyse wide
range of proteins preferentially in an exomanner, thus producing noticeably shorter
chain length peptides than conventional bacterial protease. In baking industry,
Bakezyme P is used when making bread with ‘hard flour ‘i.e. flour high in gluten
proteins to modify bread dough, which results in gluten elasticity and extensibility
of dough. Bakezyme P provides beneficial effects when used with amylase or directly
in the bake.
A fungal is fungal xylanase enzyme preparation produced by a
selected strain of Trichoderma Species. The enzymes will hydrolyse beta 1, 4 bonds
in xylans and arabinoxylans. Bakezyme X also contains some amount of beta glucanase
and cellulase as side enzymes. Bakezyme X is used in baking industry. Bakezyme X
gives improvement in the quality of the baked goods, giving better crumb structure,
larger volume and more freshness. It improves the elasticity of gluten network in
bread dough by breaking down pentosans in flour.
Please contact for detailed product literature and specification. |
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