 |
 |
|
|
|
Amylases This enzyme is used in order to compensate the low content of said enzyme in some kinds of flour. The lack of this enzyme causes an insufficient production of sugar during the handling of the dough, which brings about a low production of CO2 by the yeast. The result of this is bread with little volume, pale colour, etc. Proteases This enzyme is used in very strong flour in order to reduce quickly the strength of the dough. It is widely used in the production of cookies. Lipases This enzyme has excellent conditioning effects, reinforcing the structure of gluten. It is used in recipes that are fat free or which contain vegetable oil. Pentosanases This enzyme improves the elasticity of gluten, the handling and the stability of the dough, acting over the soluble and non-soluble pentosanes. |
|
|
Santo Domingo 3829 - (1437)
Capital - Argentina - Tel: (++5411) 4912-2000 - Fax: (++5411) 4912-2001
|
