Baking Industry Enzymes
A mass-produced and distributed Bread needs a little help from food science to achieve machining tolerance, volume and texture consistency and delayed staling. Here’s where enzymes come in!
Enzymes are usually added to modify dough rheology, gas retention, and crumb softness in bread manufacture, to modify dough rheology in the manufacture of pastry and biscuits, to change product softness in cake making, and to reduce acrylamide formation in bakery products.
Enzymes have the same benefits as chemical improvers but gives a better and organic option.
Types of Baking Industry Enzymes
Our products are carefully standardized enzymes from various well-established species of microorganisms. The unique formulation is particularly valuable for baking process development.
Note: The product colour may vary from batch to batch and the colour intensity does not indicate the product strength [Enzyme activity].
Deepzyme-PLA1 contains a Fungal Phospholipase Enzyme able to hydrolyze both the neutral triglycerides.
- 1 It’s an Anti-staling enzyme.
- 2 It Improves shelf life by keeping bread crumbs soft during storage.
Deepzyme-PLA2 contains a Fungal Phospholipase Enzyme able to hydrolyze both the neutral triglycerides.
- 1It’s an Anti-staling enzyme.
- 2It Improves shelf life by keeping bread crumbs soft during storage.
Deepzyme-L contains Fungal Lipase which is particularly used to prepare bread with low-level fats. It allows the standardization of the amount of fatty acid available in the baking products and improves the whiteness of bread & dough texture.
- 1It can bake bread with low-level fats.
- 2It increases the whiteness of bread.
- 3The baked bread has a uniform structure.
Deepzyme-BG is an Enzyme beta-1, 3-1, 4-Glucanase product that will hydrolyze beta-glucans.
- 1It increases the whiteness of bread.
- 2The baked bread has a uniform structure.
- 3Only fermentable sugars are produced.
- 4It Improves crumb color and texture.
- 5It enhances the reactions for browning of the crust and baked flavors.
Deepzyme AM is a bacterial Maltogenic Amylase Enzyme preparation that will hydrolyze 1,4 alpha D glycosidic bonds.
- 1It improves bread volume and crumb texture and color.
- 2It enhances the reactions for browning of the crust and baked flavors.
- 3It is used for supplementation of the alpha-amylase in flour for yeast-leavened doughs to increase the formation of fermentable sugars.
- 4Yeast works continuously during fermentation, proofing, and the early stage of baking.
Deepzyme-AG contains Amyloglucosidase Enzyme preparation that will randomly hydrolyze 1, 4, and 1,6-alpha linkages in available carbohydrates.
- 1The baked bread has a uniform structure.
- 2Only fermentable sugars are produced.
- 3It Improves crumb color and texture.
Deepzyme A is a Fungal Alpha-Amylase Enzyme preparation that will hydrolyze 1,4 alpha D glycosidic bonds.
- 1It Improves dough handling and production of soft buns.
- 2It Improves bread volume, crumb colour, and texture.
- 3It enhances the reactions for browning of the crust and baked flavors.
- 4It is used for supplementation of the alpha-amylase in flour for yeast-leavened doughs to increase the formation of fermentable sugars.
Deepzyme X is a Fungal Xylanase Enzyme preparation that will hydrolyze beta 1, 4 bonds in xylans and arabinoxylans.
- 1It improves dough stability and tolerance to over fermentation.
- 2It increases oven spring resulting in better volume.
- 3It improves crumb structure giving uniform, softer, and smoother crumb.
- 4It increases the Freshness and the elasticity of the bread.
- 5It Improves the quality of baked goods.
- 6It can be used as an alternative to or in combination with dough conditioning emulsifiers for all types of bread.
Deepzyme-PL contains a fungal Phospholipase Enzyme able to hydrolyze both the neutral triglycerides into monoglycerides.
- 1It improves proofing stability.
- 2It improves baking performance.
- 3It can replace or reduce emulsifiers to be more cost-effective.
Deepzyme HF is a ready-to-use Fungal Hemicellulase Enzyme preparation that hydrolyzes the linkage between two xylose units resulting in the release of water.
- 1It improves the development and extensibility of gluten and gas retention.
- 2Bread with a uniform structure and increased whiteness.
- 3Improves oven spring and loaf volume.
- 4Improves crumb colour and texture and Improves crust colour.
Deepzyme GO is a Fungal Glucose Oxidase Enzyme preparation that will cause oxidation of glucose results in the formation of gluconic acid and hydrogen peroxide.
- 1It can be used as a Bromate replacer.
- 2It strengthens the gluten in dough systems.
- 3It improves the quality of baked goods.
- 4It gives a better crumb structure.
- 5The bread has a larger volume and more freshness.
- 6Bread feels soft and velvety, both to the touch & consumption.
Deepzyme FAP is a Fungal Protease Enzyme preparation that will hydrolyze a wide range of proteins preferentially in an Exo manner.
- 1It is used when making bread with flour high in gluten proteins.
- 2It strengthens the gluten in dough systems.
- 3Shown beneficial effects when used with amylase or directly in the bake.
- 4The standard protein content of the dough.
- 5It improves the crumb softness and crust color.
- 6It increases loaf volume.
Deepzyme-NP is a Bacterial Neutral Protease Enzyme preparation that will effectively hydrolyze proteins in an endo manner. Endo manner.
- 1Protease enzymes soften the gluten without affecting the other constituents of dough.
- 2It reduces dough elasticity and does not affect dough plasticity.
- 3It is superior for wafer biscuits and crackers.
Deepzyme SL is Soybeans Origin Lipoxygenase Enzyme and has several functions in bread making.
- 1Improves bread aroma and prospects for color enhancement.
- 2It increases the strength and volume of the baked bread.
- 3Bread is baked with a uniform structure.
Deepzyme HB is a ready-to-use Bacterial Hemicellulase Enzyme preparation that will hydrolyze the linkage between two xylose units.
- 1It improves the development and extensibility of gluten and gas retention.
- 2It increases the whiteness of the bread.
- 3The bread is baked with a uniform structure.
- 4It improves oven spring and loaf volume.
- 5It improves crumb color and texture.