increases bread volume, softens texture, delays staling, extends shelf life, and ensures even browning.
Case Details
Industry Needs
Deteriorating dough processing performance, imbalance between gluten toughness and extensibility, increased shaping difficulty, poor proofing stability, and a tendency for insufficient rise or collapse. Baked bread is smaller in volume, with a coarse and uneven internal structure and a dull crust. Starch aging is rapid, resulting in finished products that are prone to drying out, crumbling, and significantly shortened shelf life. Simultaneously, fluctuations in flour quality significantly impact the finished product, leading to poor batch stability, insufficient fermentable sugars, and a thin flavor. Currently, only large amounts of emulsifiers and improvers can compensate for these defects, resulting in low formula tolerance.
Solution Details
This baking enzyme is a compound of glucose oxidase, lipase, xylanase, fungal amylase, and maltose amylase. It strengthens the gluten network, making the dough more resistant to mixing and proofing, and significantly improving its fluffiness; natural emulsification locks in moisture, delaying aging and extending shelf life; it provides even and gentle coloring, and can replace chemical additives for clean labeling; it buffers flour differences, ensuring stable finished product specifications, while also reducing oil content and lowering formula costs.
