BL High Temperature Alpha Amylase (For Liquefaction)

Enzymes that are specifically created for use in baking applications where they can resist the high temperatures normally seen during baking procedures are known as high-temperature baking enzymes. These enzymes are essential for changing dough structure, strengthening dough handling capabilities, and raising the general standard of baked foods.

Enzymes used in high-temperature baking are frequently found in:

These enzymes, known as amylases, convert complex carbohydrates (such as starch) into simpler sugars. They aid in enhancing fermentation processes during baking, reducing mixing time, and improving dough extensibility.

Protein-degrading enzymes are known as proteases. By selectively breaking down particular proteins, they are utilised to fortify dough, improving dough elasticity and gas retention.

Lipases are enzymes that convert lipids into glycerol and fatty acids. They enhance the volume and texture of baked goods as well as their flavor development and dough management capabilities.

Hemicellulose, a complex carbohydrate present in plant cell walls, is broken down by xylanases, an enzyme. They boost water absorption, increase dough extensibility, and improve the overall texture of baked foods.