Enzymes enhancing flour quality
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2017 March |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Pinar Erdal, R&D Manager of Mirpain Bakery Ingredients, Turkey Bread, is the most widely consumed food in the world and its main ingredient is flour. For making bread, the most consumed flour is Wheat Flour and the most important value of wheat is its quality. The quality of the wheat flour depends on its compounds which depends on wheat variety its compounds, harvest season (winter or spring), climatic effects (rainfall), storage conditions-durations, crop and after crop treatment, planting regime, biological effects and so on. These conditions affect the bread’s characteristics like crumb and crust colour even and smooth crumb texture, higher water absorption, uniform loaf shape, better-knife opening and higher tolerance to various processes. When your flour cannot meet these factors, functional ingredients especially ultra concentrated enzymes that catalyse chemical reactions in the case of flour/dough, take a big role in improving the flour. As a result of being ultra concentrated, when a little enzyme is used it yields desired effects on the flour quality. For example, they enhance gas production by yeasts and can help control the strength of the dough. Each enzyme acts upon only one specific substrate and ignores the others. Like proteins, they have an optimum temperature and pH to react. On top of these factors, water content, enzyme amount, substrate content and the given time for reaction are also important. Also it is known that amylases and xylanases are the enzymes most added to dough. Read more about: Amylases Mirpain Alphamill Mirpain Hemimill series Alpha amylase and hemicellulase combinations Future trends |
Pictures
