| ≥1 piece |
The rapid growth of Biotechnology has resulted in application of various enzymes in the baking industry.
The main component of wheat flour is starch. Amylases act on starch to produce dextrin. They can also act and modify starch during baking to give anti-staling effect.
Gluten is combination of proteins that forms large network during dough formation. This network holds gas during proofing and baking. The strength of this network, is therefore extremely important for the quality of all bread raised using yeast. Enzymes such as Xylanase, Hemicellulases, Lipases, and Oxidase can directly or indirectly improve the strength of gluten network and so improve the quality of finished bread.