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| | Post Date: 2006-9-5 Expiry date: 4 months |
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| Detail |
Normal wheat flour contains 1-1.5% lipids, both polar and non-polar. Some of these lipids, especially the non-polar lipids such as triglycerides, are bound with gluten, impeding its functionality. The addition of LBK-B400 modifies the triglycerides, thereby modifying their interaction with gluten, and this results in a stronger gluten network. In turn, this ensures a more stable dough in case of over-fermentation, a larger loaf volume and improved crumb structure. Because of the more uniform and smaller crumb cells, the crumb texture is silkier and the crumb colour appears to be whiter. LBK-B400 could be used together with other enzymes such as α-amylase and hemi-cellulase, showing the great active effect on flour fermentation.
Dose:
The optimal dose is generally 10—30ppm (1—3g/100kg flour), but it could be changed with the different kind of flour and producing procedure.
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