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Enzymes are rapidly becoming very important to the Baking Industry. Enzyme
supplements are used in baking to make consistently high-quality products
by enabling better dough handling, providing anti-staling properties, and
allowing control over crumb texture and color, taste, moisture, and volume.
Most bread is made of wheat, which has naturally occurring enzymes
that, when water is added, modify the starch, protein, and fiber the wheat is
made of. The yeast that is added produces carbon dioxide from simple sugars,
which makes the bread rise. However, the quality of wheat flour varies due to
natural variation, the time of year it is picked, disparities in milling, and
many other inconsistencies.
Enzymes are now replacing
chemical supplements that were used in the baking industry
to account for these discrepancies. For instance, our enzyme called
SEBake-GO can replace chemical oxidants, such as bromates, used to strengthen
gluten.
Gluten is the viscous and elastic network found inside the
bread that gives it its unique consistency and holds the carbon dioxide that
makes the bread rise. The reason wheat is the primary grain used in baking is
because it special gluten that is not found in other grain such as barley and
rye, which produce denser and harder breads. Oftentimes, enzymes are added to
these other grains to weaken its gluten and produce biscuits, crackers, cookies
and other crisp bread dough.
Our entire baking line is Food Grade, Kosher and non-GMO.
These enzymes can be used as an ingredient to produce certified-organic baked
goods. We also specialize in creating custom-made enzyme solutions to fit our
client’s needs.
View the Baking
Product Range
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