Flour modified with lipase

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Flour modified with lipase

Information Name:	Flour modified with lipase
Published:	2005-06-23
Validity:	360
Specifications:	10000lu / g
Quantity:	0.00
Price Description:	Negotiable
Detailed Product Description：	LBK-100BP is to rely on results of national science and technology projects focused on the promotion of core technology, the use of fermentation engineering and extraction, embedding process technology, the scope of the successful development of new products in the flour industry. LBK-100BP is mainly used to produce flour flour processing can also be used to produce bread, steamed bread, noodles, instant noodles, frozen dumplings and frozen dough improver. Can be used to replace part of the gluten emulsifier and chemical agents, the industry was recognized as a green, safe and one of flour modified enzyme. [Features] 1, the energy component embedded processing, better storage stability, long shelf life. 2, uniform micro-granular, less dust, easy to operate. 3, high strength, suitable for a variety of different mixing methods, scattered resistance. [Features] 1. Has a good emulsification, improved bread, bread crumb texture, improve skin texture, can replace or reduce the increased dough emulsifier, emulsification of oil due to come from the flour itself, make the dough more maneuverability and stability sex. 2. Has the effect of increasing muscle, over-fermentation can increase the stability of the dough, baking the dough increased swelling, cooking quality and strength, increased bread, steamed bread volume. 3. Has a whitening effect and improve the bread, buns internal color. 4. Has a good anti-aging properties, to extend the shelf life of flour products. [Add content] Proposed addition of 10-20ppm, which 100KG flour added 1-2g. Add content to be the best depending on the flour quality determined by experiment

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