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Enzymes and improvers
Although improvers may contain a number of ingredients,
such as oxidising agents, reducing agents, emulsifiers and other substances
with specific effects, the primary ingredient is an enzyme.
Enzymes are organic molecules that increase the rate of chemical reactions.
Enzymes have been used for years in bread making, and due to the modern
demands made on baking, and the move towards a 'natural' product,
enzymes (which are all natural) have become crucial ingredients in
the manufacture of a quality product with cost saving.
Dough consists of flour, water, yeast, salt and other ingredients
such as sugar and fat. When the dough is made, the yeast starts to
work on the fermentable sugars in the flour, transforming them into
alcohol and carbon dioxide. It is the carbon dioxide gas released
that causes the dough to rise. Four generally contains a certain amount
of fermentable sugar. However, this sugar is used up relatively quickly,
bringing the fermentation process to a halt - unless more sugar is
made available to the yeast.
When amylases are added, they degrade the starch in the dough, producing
small dextrins, which the yeast then acts on, allowing the dough to
continue to rise.
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Gluten is a protein found in the endosperm of wheat that adds stickiness
and sponginess to dough by forming a large network during dough formation.
This network holds the gas in the dough during proofing and baking.
The strength of this network is very important for the quality of
all bread raised by yeast. Enzymes such as proteases, xylanases, glucose
oxidase and lipases could directly or indirectly improve the strength
of the gluten network and so improve the quality the bread.
Enzymes play a crucial role in the quality of flour, making it more
suitable for baking, often replacing expensive ingredients, and improving
the end result. Enzymes also add a dimension of consistency to the
process of baking, allowing bake characteristics of the flour to be
more controllable (and predictable). This helps in dealing with fluctuating
quality of raw grain, which would result in problems such as excessive
mix times, crumb colour, falling number and dough strength.
Enzymes are also used to relax strong wheat flours, so as to prevent
shrinkage and breakage, while gluten strengthening enzymes help unlock
the strength potential of natural gluten in the flour. The result
is greater dough stability with better volumes and improved appearance.
Enzymes play an important role in an environment of increasing costs
– their use allows a saving in energy, water and raw materials.
Contact
NBI today, to find out the best improver formulation for
your needs.
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