Baking

For the reason of food safety requirements, “organic”, “clean label”, “gluten free”, these words have been attracting people’s attention in daily life for years. Due to the persistently development of biotechnology, nowadays appropriate enzyme application can be a ultimate solution to replace all chemicals used in baking industry. 

At present, the baking industry makes use of mainly four types of enzymes. Fungal alpha Amylases are used to convert starch to sugar and to produce dextrins. Glucose Oxidases are used for strengthening and bleaching of the dough. Xylanases and Proteases are the enzymes which act on the wheat protein, gluten. While Xylanases improve gluten strength, proteases reduce gluten elasticity. All these enzymes together play an important role in maintaining bread volume, crumb softness, crust crispiness and browning and maintaining Freshness.

Using lipase in baking can replace DATEM and SSL, or take over the whitening agents from chemical source. 

Glucose Oxidase and Transglutaminase can strengthen dough by different principles so that no more dough strengthening agents are required. Such combination is also an ideal solution for Gluten Free baking product. 

Sunbake enzyme series was developed to produce different types of baking goods using flours that are different from regions to regions. Our baking specialists who have decades of experience in baking applications, using Sunbake enzymes to design recipes for tin bread, baguette, Turkish bread, tortilla, that have great results but tremendously low costs.