Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation, and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour.
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Hemicellulose comprises a group of heterogeneous polysaccharides made up of hexose, pentose, and their derivatives. The product is able to degrade hemicellulose polymers present in flour to produce oligomers and their building blocks, which contributes to improved dough handling properties, yeast fermentation, product volume, sensory properties, and crumb texture.
*Definition of Unit: 1 unit of Xylanase equals to the amount of enzyme that hydrolyzes xylan to get 1 μmol of reducing sugar (Calculated as xylose) in 1 min at 50' and pH5.0. ** Color: can vary from batch to batch. Color intensity is not an indication of enzyme activity.
For bread baking: The recommended dosage is 10-20g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation, and processing parameters. It is better to begin the test with the convenient volume.
* Package: 1 kg / bag.
Keep sealed in a dry and cool place and avoid direct sunlight.
12 months in a dry and cool place.
Enzyme preparations are proteins that may induce sensitization and cause allergic-type symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa. Any direct contact with the human body should be avoided. If irritation or allergic response of skin or eyes develops, please consult a doctor.
In biscuit production, emulsifiers like INS 322 (lecithin) serve multiple important functions: 1. Improved Dough Consistency: Emulsifiers help bind water and fat, creating a more stable dough mixture, which enhances the dough's texture and workability. 2. Enhanced Texture and Mouthfeel: They contribute to a softer and more uniform crumb structure in the final biscuit, giving it a desirable texture and reducing brittleness. 3. Extended Shelf Life: Emulsifiers reduce moisture loss and prevent fat separation, helping to maintain the biscuit's freshness and prolonging its shelf life. 4. Even Mixing and Fat Distribution: They improve the mixing of ingredients by dispersing fat more uniformly throughout the dough, leading to a consistent bake and quality. 5. Reduced Fat Content: Emulsifiers can sometimes allow for a reduction in the fat content of biscuits, making the product healthier while maintaining taste and texture. In essence, INS 322 (lecithin) in biscuits acts as a stabilizing agent, improving texture, consistency, and shelf life. Some Emulsifiers: - 1. INS 322 (Lecithin): Naturally derived from sources like soybeans or sunflower, lecithin is widely used for its ability to improve dough consistency, texture, and moisture retention. 2. INS 471 (Mono- and Diglycerides): These emulsifiers help in fat distribution, resulting in a uniform texture and a softer crumb structure in biscuits. 3. INS 472 (Esters of Mono- and Diglycerides): Various types (e.g., 472a to 472e) are used to enhance dough stability, improve crumb softness, and extend shelf life. 4. INS 481/482 (Sodium and Calcium Stearoyl Lactylates): These emulsifiers enhance dough conditioning, improve texture, and help in maintaining the biscuit's volume and structure. 5. INS 475 (Polyglycerol Esters): Known for their stabilizing properties, they improve fat distribution and moisture retention, making biscuits softer and more palatable. 6. INS 466 (Carboxymethyl Cellulose or CMC): Though not a true emulsifier, CMC is often used alongside emulsifiers for its water-binding capacity, which improves dough handling and prevents staling. Each of these emulsifiers plays a role in improving the dough handling, texture, and longevity of biscuits, ensuring consistent quality in production. #FoodQuality #Biscuitindustry #LoveFood #Emulsifiers
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Effect of Fat Type on Cookie Dough and Cookie Quality The type of #fat used in #cookie formulations has profound implications for both the rheology of the dough and the overall quality of the finished product. In recent studies examining the effects of four different fat types'sunflower oil, bakery fat, non-emulsified hydrogenated fat, and margarine'distinct variations in #dough consistency, spreadability, and texture were observed, ultimately influencing the quality of the cookies produced. The #rheological properties of cookie dough, as measured by farinograph consistency, reveal critical insights into how different fats affect the dough's behavior during mixing and baking. Notably, the dough containing sunflower oil exhibited the least initial farinograph consistency, implying a somewhat fluid nature, while dough made with bakery fat showed the most consistency, indicating a firmer structure. This differential behavior can be attributed to the emulsification properties of the fats involved. The absence of emulsifiers in the case of sunflower oil likely led to a higher moisture availability, which enhanced #gluten development. This resulted in a dough that demonstrated greater resistance to mixing, contrary to the dough containing bakery fat, which softened over time. Interestingly, the spreadability of the cookies was also influenced by the type of fat used. Cookies made with sunflower oil presented a relatively higher spread value, likely due to their more fluid dough consistency. In contrast, those made with non-emulsified hydrogenated fat, noted for its non-emulsified composition, displayed the least amount of spread. The findings suggest that the rheological properties of the dough, influenced by the type of fat, directly correlate with the physical characteristics of the baked cookies. The impact of fat type extended beyond mixing and shaping, significantly affecting the final texture and sensory attributes of the cookies. Cookies produced with sunflower oil, while having a pronounced spread, ultimately yielded a harder texture. This hardness can be linked to insufficient aeration during the creaming phase, exacerbated by the lack of emulsification in sunflower oil. Conversely, cookies containing bakery fat produced a softer, more desirable texture due to enhanced air entrapment facilitated by the fat's creamy consistency. To ameliorate the challenges associated with the use of sunflower oil, the inclusion of sodium steroyl lactylate (SSL) was evaluated. When incorporated at a 0.5% level in sunflower oil-containing cookies, SSL led to a marked reduction in cookie hardness'from a breaking strength of 9.7 kg to 3.5 kg. This significant decrease indicates that the emulsifier effectively enhanced the texture, making the cookies more palatable. The addition of SSL also improved the surface quality by reducing cracking and creating islands of medium size, which are often indicative of better #baking conditions.
Reducing agents like L-cysteine are commonly used in baking to improve dough handling and production efficiency, but their role may seem counterintuitive if you're aiming to strengthen gluten. Here's why they are used even when strong gluten development is desirable: 1. Dough Extensibility and Relaxation: Reducing agents such as L-cysteine break down some of the gluten bonds in the dough, specifically the disulfide bonds that give gluten its elasticity. While this might seem counterproductive, in some applications, particularly in high-speed production environments, it's actually beneficial because: Improves Dough Handling: Strong gluten is essential for the structure, but it can make dough too elastic or "tight," which makes it difficult to shape, especially in high-speed processes like bread production or when using automated equipment. Increases Dough Extensibility: By breaking some gluten bonds, reducing agents make the dough more extensible and less resistant to stretching, making it easier to shape, roll, or process in machines. This is particularly useful in products like pizza dough, flatbreads, or bagels, where dough needs to be stretched without shrinking back. 2. Faster Mixing Time: L-cysteine can reduce the mixing time by weakening some gluten bonds, which speeds up the dough development process. In commercial bakeries, where efficiency and speed are important, reducing mixing time is crucial. It allows for quicker production cycles without excessively damaging the gluten structure during mixing. 3. Balancing Elasticity and Strength: In products like loaves of bread, you need a balance between gluten strength (for structure) and extensibility (for ease of shaping and rise during baking). Reducing agents help to achieve this balance by slightly weakening gluten to make it more workable while still maintaining enough strength to support gas retention and achieve a good loaf volume. 4. Improved Volume and Gas Retention: Though L-cysteine reduces the gluten's elasticity, it does not completely destroy its network. Instead, it helps the dough to relax and spread during proofing, which allows for better gas retention. This ultimately helps in improving the volume and crumb structure of the final baked product. Conclusion: In summary, reducing agents like L-cysteine are used to modify and control the dough properties, particularly to enhance extensibility and handling, which is crucial in high-speed production environments. While strong gluten is necessary for structure, too much elasticity can hinder dough processing, so reducing agents help achieve the right balance between gluten strength and dough workability. References: Belton, P. S., & Gil, A. M. (). "The Role of Gluten in Dough and Bread Structure." Food Chemistry. Atwell, W. A., & Johnson, J. A. (). "Baking Technology and Gluten: Modifying Dough Properties with Reducing Agents." Journal of Cereal Science
''''''-'''''' '''''' '''''' '' '''' '''''' ' Baking powder is a cornerstone ingredient in cake production, going far beyond simple leavening. At its core, baking powder releases carbon dioxide (CO') through the reaction of three components: - Sodium Bicarbonate (Base): Produces CO' when reacting with acids. - Baking Acids: A combination of fast-acting and slow-acting acids, releasing CO' at different stages. - Starch (Filler): Prevents premature reactions by absorbing moisture. Double-acting baking powders use two acids with distinct Rates of Reaction (ROR): - Fast-acting acids (e.g., monocalcium phosphate): React upon mixing with liquid. - Slow-acting acids (e.g., sodium acid pyrophosphate): React gradually under heat in the oven. This dual mechanism ensures a controlled CO' release, spreading the leavening effect across mixing and baking. ''''''''' ''''''''''' 1'' '''''''''' '''' '''''' In high-sugar batters, the delayed gelatinization of wheat starch, the structure-forming agent, can cause challenges. Early CO' release may lead to restricted volume. Double-acting baking powders solve this by: - Aerating the batter early. - Sustaining CO' release during oven spring for optimal rise. 2'' ''''''' ''''''' The extended CO' release promotes even expansion, reducing the risk of uneven or peaked surfaces. This is crucial for decorated cakes requiring consistent layers. 3'' ''''''''' '''''' '''''''' Different acids influence the cake's residual salt flavor. By selecting complementary acids, bakers can: - Enhance premium recipes. - Balance sweetness and saltiness effectively. 4'' '''''''' '''''' Double-acting powders enable partial sodium bicarbonate replacement, catering to reduced-sodium demands without compromising leavening efficiency or texture. 5'' '''''''''' '''''''''' '''''' Balancing acid and base neutralization prevents residual alkalinity or acidity, ensuring: - Consistent CO' generation. - Stability during storage and handling. '''' ''''''''' ''' ''''''''''''' - Monitor Batter pH: Keep pH levels optimal for efficient leavening. - Calibrate ROR: Match acid combinations to specific recipe timelines. - Control Mixing Time: Overmixing can deplete fast-acting CO'. - Adapt to Environment: Adjust for altitude and humidity to maintain performance. - Test Formulations: Fine-tune acid-base ratios through testing under production conditions. ' ' Share your experiences with us - we'd love to hear your story! #bakingscience #cakemakingtips #bakingpowder #professionalbaking Source: https://lnkd.in/dTbC4qkK
Manufacturing process of noodles - 1. Ingredient Preparation Flour: The primary ingredient for making noodles is usually wheat flour. It may be mixed with other ingredients depending on the type of noodles (e.g., rice flour for rice noodles). Water: Water is mixed with flour to form dough. Other Ingredients: Additional ingredients like salt, egg, or alkaline water (in the case of yellow noodles) may be added. 2. Mixing and Kneading The ingredients are mixed thoroughly to form a dough. The dough is kneaded until it becomes smooth and elastic. This process ensures that the dough has the right texture and consistency for noodle formation. 3. Resting After kneading, the dough is allowed to rest for a certain period to relax the gluten. This step helps in making the dough easier to roll out and shape into noodles. 4. Rolling and Flattening The dough is passed through rollers to flatten it into sheets of uniform thickness. This is often done using automated machines that ensure consistency in the thickness of the dough sheets. 5. Cutting/Shaping The flattened dough sheets are then cut into noodle strands. The cutting can be done in various shapes, such as thin, wide, or curly, depending on the type of noodles being made (e.g., ramen, spaghetti, or egg noodles). 6. Steaming (for some types) In some noodle production processes, the noodles are steamed to cook them partially. This step is common in making instant noodles, where noodles are pre-cooked for easy rehydration later. 7. Frying or Air-drying (for instant noodles) Frying: In the case of instant noodles, the noodles are often deep-fried to create a shelf-stable product. Air-drying: Alternatively, some noodles are air-dried or dehydrated to achieve a long shelf life. 8. Cooling and Packaging Once the noodles are cooked or dried, they are cooled down to room temperature. The noodles are then packaged in suitable containers or bags. For instant noodles, the seasoning packets are added at this stage. 9. Quality Control Throughout the production process, quality control measures are taken to ensure the noodles meet the desired texture, color, and taste. Random sampling, visual inspection, and texture testing may be performed to check for consistency. 10. Storage and Distribution Finally, the finished noodles are stored in warehouses and distributed to retailers or directly to customers.
Here's a general shelf life procedure for baking products: Factors Affecting Shelf Life: 1. Product type (e.g., bread, cakes, pastries) 2. Ingredients (e.g., moisture content, preservatives) 3. Storage conditions (e.g., temperature, humidity) 4. Packaging (e.g., wrapping, sealing) Shelf Life Determination: 1. Conduct sensory evaluation (taste, texture, appearance) 2. Measure physical parameters (e.g., moisture, texture) 3. Microbiological analysis (e.g., yeast, mold) 4. Chemical analysis (e.g., rancidity, oxidation) General Shelf Life Guidelines: Bread and Rolls: - Room temperature: 2-3 days - Refrigerated: 5-7 days - Frozen: 3-6 months Cakes and Cupcakes: - Room temperature: 3-5 days - Refrigerated: 7-10 days - Frozen: 2-4 months Pastries and Danishes: - Room temperature: 1-2 days - Refrigerated: 3-5 days - Frozen: 2-3 months Cookies and Crackers: - Room temperature: 5-7 days - Refrigerated: 10-14 days - Frozen: 2-4 months Procedure for Extending Shelf Life: 1. Store products in a cool, dry environment (60°F - 70°F, 50% - 60% RH) 2. Use airtight packaging or wrapping 3. Freeze products at 0°F (-18°C) or below 4. Use preservatives (e.g., potassium sorbate, sodium propionate) 5. Monitor products regularly for signs of spoilage Labeling and Rotation: 1. Label products with production date and "Best By" or "Use By" date 2. Implement first-in, first-out inventory rotation Regulatory Compliance: 1. Follow local health and safety regulations 2. Comply with FDA and USDA guidelines Documentation: 1. Maintain records of shelf life testing and results 2. Document storage and handling procedures 3. Keep records of customer complaints and feedback This is a general outline, and specific shelf life procedures may vary depending on your bakery's specific products, ingredients, and storage conditions.
Glucose oxidase (GOD) in the flour and dough treatment processes plays an essential role in dough quality improvement and strengthening the overall baking efficiency. Here's how glucose oxidase impacts flour maturation: Making the dough stronger: The gluten network self-organizes and is enhanced by the GOD's formation of disulfide bridges in the polymer structure: Glucose oxidase aids in the polymerization of the gluten network by assisting with the formation of disulfide bonds. This is especially helpful in enhancing the elasticity and making the dough more extensible. The enzyme catalyzes the oxidation of glucose, which creates bonds between gluten radicals, which improves dough performance and provides a higher volume in the final baked product. Improvement in shaping and processing of the Dough Complex: Dough dough development time: This enzyme increases the time perspective performance of flour maturation by increasing the oxidation of other flour constituents great deal like gluten. This helps in the quick preparation of the dough without first having to make the dough wait for extended periods of time thus allowing easy and efficient use of dough in industrial and commercial baking procedures. It Shortens the duration of Non Enzymatic Aging of the dough, which is many times longer without the enzyme. Improved quality of bread: Loaf volume and crumb texture: The oxidative effect of glucose oxidase elevates the ability of dough to hold gas which results in increased loaf volume and finer bread crumb structure. This is especially beneficial in products requiring light and soft textures. It also helps towards achieving overall uniformity of the end products as well as their quality. In conclusion, glucose oxidase allows flour's maturation process to proceed faster and with better efficiency by strengthening the gluten network, improving dough characteristics, and broadening the range of finished baked goods' quality.
Management of endogenous enzymes in wheat flour With regards to dough characteristics, baking quality and final goods, endogenous sector contributes to each element within significance as well. With regards to preserving the effectiveness of flour itself, it is crucial to deal with these enzymes correctly and in a professional manner. First of all, Amylases: especially α-amylase, cleave starch polymers into fermentable sugars, thus increasing the metabolic, and activity of yeast in bread and ultimately increasing its volume. On the contrary, high levels of α-amylase activity may produce poor quality bread with sticky dough, low volume, and poorly structured crumbs. Moreover, Proteases can alter the strength of gluten by cleaving the protein network formation leading to softer dough which is easier to stretch along with an increase in dough elasticity. In addition, Lipases are also active in the process as they assist in lipid oxidation which can cause a modification in the flavor and shelf life of flour. To gain the full use from these enzymes, millers as well as bakers try to mix several varieties of wheat containing different proportions of the enzymes mentioned above or add exogenous enzymes which allow for better control over the final product. Another easy method of control is altering the storage conditions with regards to temperature and humidity, as these factors can significantly impact the intensity of the enzymatic activity. Moderate roasting of flour, or the heating of the flour itself along with the enzymes, is one of the most significant methods of control. Moreover, enzymes contained in flour can be standardized to ensure that all forms of baking achieve the required consistency. Proper decision regarding these factors will undoubtedly aid the production of high-quality end products while comparatively reducing the negative side of the rough baking processes.
' ' How To Work Xylanase Enzyme In Bread Making ' ' Xylanase is an enzyme that plays an important role in bread baking, particularly in improving dough handling, volume, and texture of the final bread. Here we will discuss how xylanase works in bread baking:- ' ' Function of Xylanase in Bread: 1'' ' Breakdown of Hemicellulose: Xylanase primarily targets hemicellulose, a component of wheat flour's cell walls. Hemicellulose acts as a glue that holds starch particles together. By breaking down hemicellulose, xylanase helps weaken the cell wall structure, making it easier for water and other ingredients to penetrate and interact with the starch and proteins in the flour. 2'' ' Improved Dough Handling: Xylanase improves the handling properties of dough by softening the flour. This improves the elasticity and pliability of the dough, making it easier to knead, shape, and handle during the baking process. 3'' ' Increased Gas Retention: During fermentation, xylanase aids in the production of fermentable sugars from the breakdown of hemicellulose. These sugars can be used by yeast for fermentation, resulting in increased gas production. This contributes to better gas retention in the dough, which is important for achieving a light and airy texture in the final bread. 4'' ' Enhanced Bread Volume: The improved gas retention and dough structure facilitated by xylanase generally increase bread volume. This is particularly beneficial in bread types such as sandwich loaves and artisan bread, where large volume and soft crumb texture are desired. ' Working of Xylanase in Bread Baking: 1'' ' Incorporation into Dough: Xylanase is added to the flour during the mixing stage of bread dough preparation. It can be added either directly as a dry powder or as part of a dough improver mixture that includes other enzymes and additives. 2'' ' Optimal Temperature and pH: Xylanase works best under specific temperature and pH conditions typically found during bread dough fermentation (around 30-40°C and pH 5.5-6.5). These conditions ensure the enzyme is active and effective at breaking down hemicellulose. 3'' ' Effects During Fermentation: As the dough ferments, xylanases break down the hemicellulose into smaller sugar molecules, such as xylose and other oligosaccharides. These sugars are easily metabolized by yeast, promoting fermentation and gas production. 4'' ' Impact on Baking and Final Product: During baking, the increased gas retention and improved dough structure caused by xylanase contribute to better oven spring (the initial rapid rise of the dough in the oven) and increased bread volume. The resulting bread typically has a softer crumb texture and improved shelf life. ' In summary, xylanase is an enzyme used in bread baking to improve dough handling, increase bread volume, and improve texture through its action on hemicellulose in flour. Its inclusion in bread formulations helps bakers to obtain consistent and high-quality bread products. '
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