Fungal alpha-amylase for bakery
The dough for bread, rolls, buns, etc. consists of flour, water, yeast, salt and other ingredients such as sugar and fat. Bread is the most common and traditional foods. But bread has close links with enzymes. For years, enzymes such as malt and fungal alpha-amylase have been used in bread making industries. Due to the changes in the baking industry and the ever-increasing demand for more natural products.Flour consists of gluten, starch, lipids and other polysaccharides etc.
The strength of this network is significant for the quality of all bread raised by yeast. Enzymes such as proteases, hemicellulases and lipases directly or indirectly improve the strength of the gluten network and so improve the quality the bread.