Some of the earliest applications of industrial enzymes have been in the baking industry. BIO-CAT has been involved in selling enzymes to this industry since the company was founded in 1988. We offer a wide variety of quality enzyme products that are well suited to baking applications, along with experienced technical assistance to help you maximize the benefits of enzyme use.
One of the more commonly used baking enzymes is fungal amylase. Fungal amylases have been used for over 50 years to modify flours. Bakers have used enzymes to produce more uniform dough and products. This has expanded to the modern use of maltogenic-amylases in the baking industry to extend shelf-life of various types of breads. Today enzymes are used to replace bromates, chemicals that are becoming increasingly undesirable to some consumer groups. Certain enzymes, which are naturally occurring protein molecules manufactured by all living organisms, can similarly and safely be used to enhance and control non-enzymatic browning, increase loaf volume, improve crumb structure, improve texture and provide gluten modification. Depending upon the type of flour available and end product desired, today’s modern baker looks to enzymes to effectively modify his dough with label-friendly enzymes rather than dough conditioners with long chemical names.
BIO-CAT has an array of high quality food grade enzymes, including fungal amylases. But don’t let just proven applications be a limiting factor. We have food grade lipases, amylases, fungal amylases, acid and neutral proteases just waiting to be tried on an imaginative idea. Whether you are trying to replace an existing enzyme in your application or determine if the use of enzymes can help solve your baking problems, BIO-CAT has the products and the experience to help you. Please contact us and let us help you support your existing enzyme use or discover new applications.
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