BL-Alkaline protease for beating improvers

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BL-Alkaline protease for beating improvers

Due to its proteolytic activity in alkaline circumstances, alkaline protease is an enzyme employed in many industries, including the food industry. Proteins can be broken down into smaller peptides or amino acids by proteases, which are enzymes.

Alkaline protease can be used to enhance the dough’s handling, elasticity, and strength in the context of beating improvers in baking. Alkaline protease can alter the gluten structure in dough by dissolving certain proteins, which improves dough elasticity, tolerance to mechanical stress during mixing and kneading, and gas retention capacity during fermentation.

Additives or ingredients used in baking to increase the performance of the dough during the mixing and beating processes are known as “beating improvers.”

In the food sector, BL-Alkaline Protease is frequently employed as a component of beating improvers, especially in baking applications. During the mixing and beating operations, additives called “beating improvers” aid in enhancing the quality and functionality of the dough.

BL-Alkaline protease works primarily to strengthen the gluten network in dough while beating improvers. Wheat flour contains a protein called gluten that gives dough its structure and elasticity. The enzyme reacts with the gluten proteins when BL-Alkaline protease is added, dissolving them into smaller peptides. This proteolytic activity increases the dough’s flexibility, making it more manageable and giving the finished product appealing qualities including better volume, texture, and crumb structure.