Inquiry
Enzyme for baking
2025-05-09
Enzyme preparations are a kind of protein, which have the advantages of being natural, non-toxic, highly safe and specific. The use of enzyme preparations to replace chemical additives has become the focus of flour improvement research. At present, the enzyme preparations mainly applied in bread processing include α -amylase, glucose oxidase, pentolanase, lipase, lipoxygenase, catalase, transglutamylase, protease, maltose amylase, etc. Their mechanisms of action and effects are all different.
In order to select enzyme preparations reasonably, the characteristics of flour must be determined first. The quality of flour can be evaluated from multiple perspectives. Generally, its physical and chemical property indicators, dough rheological properties and baking quality should be taken into consideration.
Fungal α-Amylase
Fungal α-Amylase can speed up dough fermentation and reduce proofing time. It can improve crumb texture and softness of bread and steamed bread, as well as increase their volume. It also can improve crust color and overall bread quality.
Maltogenic Amylase
Maltogenic Amylase can prevent retrogradation of starch and extend shelf life of bakery products. It can keep softness and moistness of bakery products and improve their elasticity and sensory properties.
Lipase
Lipase can increase the whiteness of noodle, steamed bread, etc. And can improve dough handling properties and stability.
Glucose Oxidase
GLUCOSE OXIDASE can effectively strengthen gluten and improve dough extensibility. It also can increase bread volume with a better appearance, and can substitute chemical oxidant partly or completely.
Xylanase
Xylanase can effectively increase the volume of proofed dough and final product. It also can improve dough extensibility and handling properties and strengthen gluten network.
| Problem | Solution |
Speed up dough fermentation | Fungal α-Amylase |
Volume solution | Xylanase, Fungal α-Amylase, Glucose oxidase, Lipase, Transglutaminas, Protease |
Strengthen gluten | Glucose Oxidase |
Freshness solution, extend shelf life | Maltogenic amylase, Xylanase |
soft and texture | Fungal α-Amylase, Xylanase, Maltogenic amylase, Lipase |
Color issue | Lipase Fungal α-Amylase (skin color) |
Sticky dough problem | Lipase |
Reduce gluten, improve extensibility | Protease |
Flavor | α-Amylase, Glucose Oxidase, Lipase, Protease |
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