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How to choose an enzyme preparation for flour quality improvement

As the improvement of consumers' awareness of food safety, as well as the progress of science and technology, the side effects of flour additives are emergingconstantly. Since the 44th JECFA in 1995 confirmed that potassium bromate was carcinogenic and genetically toxic and unfit to eat, many countries have banned it one after another,, and scientists in all countries are looking for and developing alternatives for potassium bromate.

 

若何挑选用于面粉品德改进的酶制剂

 

The food industry and the general public are in urgent need of natural and pollution-free flour additives. As a pure natural biological product, enzyme preparation is a healthy food additive, which is getting more and more popular in the modern food industry. Enzyme preparation can improve the baking quality, texture and nutrition, and prolong its shelf time. The application in the flour industry has attracted more and more attention. It also plays a major role which cannot be ignored in the production of various designated powders and the transformation of generalpowders. 

 

面粉品德改进的酶制剂

 

So how do we choose an appropriate enzyme preparation for flour quality improvement in the flour industry? Come and let’s find out.

 

The quality characteristics of the flour lays direct influence on the quality of the finished product. In order to properly select an enzyme preparation, the characteristics of the flour must first be determined. The quality of flour can be measured from a variety of perspectives.Generally, its physical and chemical properties along with rheological properties of dough and baking quality should be considered. The content and quality of protein in flour is the most important factor in determining its usefulness. Particularly, the quality of gluten is related to the quality of bakingclosely .

 

In addition to measuring its protein content, wet gluten content, chroma, ash content, falling value, &α-amylase activity, starch breakage rate, it is also necessary to measure the rheological properties of flour with a powder meter and a tensile tester. The characteristics of the enzymes in the flour can also be evaluated by using a viscometer or a fast viscometer.

 

Having those data, we can probably decide which modifiers to be chose through a comprehensive analysisaccording to the usage of the designated powder, taking what is missing. As the relationship between the quality of flour and its protein content and dough rheological properties is complicated,only after multiple application tests can we find out the proper amount of additives for the enzyme preparation, rather than the more the better.

 


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