Creative Enzymes product Enzymes in Food Industry | Page 15

Proteases
Proteases
can
be
used
to
assure bread dough uniformity
and help control bread texture
Amylase
and improve flavor.
Amylases can be used in
three steps of bread-making
Enzymes in Baking
Industry
process: dough mixing, dough
Pentosanases
fermentation, and baking.
Hemicellulases are able to destroy
the water-binding capacity of wheat
flour
pentosanases
and
release
water. This causes dough softening.
Discover more at www.creative-enzymes.com
Healthy living Dept.