"Words and Enzymes" No. 2: The use of enzymes in bread and other noodle products

Friends, hello everyone, today's "Talk Enzyme" column is going to meet with you again, today we talk about the most common noodle products in food, speaking of noodle products, it accounts for a large part of our food system, it can be said that the two staple foods in addition to rice, is the noodles, due to the strong plasticity of noodle products, but also let its form is full of infinite possibilities, it can be made into noodles, bread, steamed buns, buns, etc., so what is the role of enzyme preparations in it? Let's take a look at it together!

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The role of enzyme preparations is very extensive, through the application of enzymes can effectively improve the degree of deep processing of food raw materials, improve the processing technology of food and improve the flavor and quality of food, to improve the yield and quality of products, reduce the role of production costs, at present, enzyme technology has been widely used in various fields of the food industry, such as food preservation, baking industry, dairy industry, meat and fish and shrimp processing, egg processing and other aspects.

The following is: the professional use of xiasheng enzyme in flour products

Glucose oxidase (baking only)

Xia Sheng glucose oxidase can effectively enhance the strength of gluten, improve the rapid expansion of the dough, increase the volume of bread, improve the shape of bread, improve the quality of noodle products, this product can be widely used in toast, whole wheat bread, sweet bread, steamed bread and other noodle products processing process.

Maltoamylase (for baking)

Xia Sheng maltoamylase (special for baking) can effectively delay the aging of starch, improve the softness of flour products, increase its elasticity and wetness, and comprehensively enhance the taste of bread during the shelf life.

Lipase (baking specific)

Xia sheng lipase can improve the tissue structure of dough by enzymatically dissolving triglycerides, phospholipids, glycolipids, etc. in flour, which is a natural and safe flour improver, which can significantly improve the operability and stability of the dough, improve the whiteness of noodles, steamed buns, etc. and the brightness of the epidermis; improve the swelling of the dough, and comprehensively improve the quality of steamed buns and bread.

Compound baking enzyme preparation (for bread bran)

Xiasheng compound baking enzyme preparation (bread bran special) is a complex biological enzyme product scientifically formulated by amylase, glucose oxidase, hemicellulase and so on. During the processing of breadcrumbs, the synergy of the ingredients of the various enzyme preparations improves the tissue structure of the dough and thus the quality of the finished breadcrumbs.

Compound baking enzyme preparation (for bread)

It is a natural and safe bread improver, which can improve the processing performance of the dough, optimize the tissue structure of the dough, improve the bread stiffness and softness, improve the rapid swelling of the dough when baking, increase the volume of the finished bread, and delay the aging of starch and extend the shelf life of the bread.

Compound baking enzyme preparation (for steamed buns)

Xiasheng compound baking enzyme preparation (special for steamed buns) is a complex biological enzyme product that is scientifically formulated by amylase, glucose oxidase, lipase and so on. In the process of steamed bun processing, through the synergistic action of various enzyme preparation ingredients, the tissue structure of the dough can be improved, the volume of the noodles and the volume of the finished steamed bun can be increased, and the whiteness of the finished steamed bun can be improved.

Compound baking enzyme preparation (for noodles)

It is a complex biological enzyme product that is scientifically formulated by hemicellulase, glutamine transaminases and so on. It can improve the elasticity and ductility of the dough, improve the processing performance of the dough, increase the strength of the dough, improve the elasticity and toughness of the noodles, and make the surface of the noodles smooth and continuous.

Fungal α - Amylase (baking specific)

It can speed up the fermentation speed of the dough, shorten the fermentation time, improve the internal tissue structure and softness of bread and steamed buns, and increase the volume of the finished product; improve the color of the bread crust, and comprehensively improve the quality of bread.

Asparaginase (baking only)

It can effectively reduce the acrylamide content in baked goods, reduce the acrylamide content at the same time, does not affect the flavor and taste of baked goods.

Xylanase (for baking)

It can effectively increase the volume of the noodles and the volume of the finished product, increase the plasticity of the dough, improve the machining performance of the dough, and enhance the network structure of the dough.

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