BAKERY ENZYMES
AMYLASE
This hydrolytic enzyme plays a key role in breaking down starches into simpler sugars and dextrins. It belongs to a group of starch-degrading enzymes, contributing to improved texture and performance in baked goods.
HEMICELLULASE
This hydrolytic enzyme targets arabinoxylan fibers found in cereal flours, enhancing bread-making processes. It has been widely used in the production of white, whole wheat, and multigrain breads, offering bakers higher process tolerance and improved product quality.
GLUCOSE OXIDASE
Part of the oxidoreductase enzyme family, glucose oxidase has become a popular choice in flour improver blends and dough conditioners. It serves as a clean label alternative to traditional oxidizing agents like ADA and potassium bromate, which have faced health concerns in recent years.
LIPASE
A key hydrolytic enzyme, lipase is responsible for breaking down both polar and nonpolar lipids. It serves as a potential replacement for traditional dough-strengthening emulsifiers like SSL and DATEM, as well as crumb softening agents like GMS.
TRANSGLUTAMINASE
Transglutaminase is a natural enzyme found in plants, animals, and bacteria that improves texture and stability in food products. In weak gluten or gluten-free dough, it boosts volume and strengthens structure. In frozen dough, it enhances stability, preventing damage during storage and thawing to preserve quality.