Enzymes as natural pollution-free food additives, and gradually to be the concern of the industry.Scientific and reasonable to add can significantly improve the baking quality, quality, nutritional quality, prolong its shelf life.Below to related enzyme preparation industry to do a simple introduction for reference.

A, amylase

Amylase is able to break down starch glycosidic bond of the floorboard of the kind of enzyme, including alpha amylase, beta amylase, saccharifying enzyme and amylase, commonly used have alpha amylase and saccharifying enzyme.

1, the alpha amylase

Alpha amylase, also known as 1, 4 - dextrin starch enzyme, alias for liquefied amylase, the optimum pH value of 5.0 ~ 7.0 optimum temperature on different sources of difference is bigger, in the production of this enzyme microorganism bacillus subtilis, aspergillus Niger and aspergillus oryzae and rhizopus.Improving bread flexibility, strengthen the extension and emphysematous, volume increases, the introduction made good tactility foreign skin color also has a good effect.

2, fungi of alpha amylase

Fungi of alpha amylase referred to as "the FAA, derived from aspergillus oryzae, a proteolytic enzyme, fungus of alpha amylase activity has a more stable and do not contain protein enzyme activity, the optimum pH value is 4.0 ~ 5.0 optimum temperature is 50 ℃ ~ 60 ℃.Mainly have the following effect:

(1) provide nutrients for yeast.

(2) improve the bread softness, to enhance the extension and emphysematous, volume increase, after make feel better.

(3) to improve bread skin colour and lustre.

3, bacteria of alpha amylase

Bacteria of alpha amylase is generally heat-resistant bacillus subtilis alpha amylase with fungi on the mechanism of alpha amylase have certain difference.The optimum pH is 5.0 optimum temperature is 80 ℃ ~ 90 ℃.

Alpha amylase is rotting anti-aging ability.

4, saccharifying enzyme,

Saccharifying enzyme called alpha 1 starch, saccharifying enzyme mainly produced by mold and rhizopus, optimum pH value of 4.0 ~ 5.0 optimum temperature of 55 ℃ ~ 60 ℃.Good resistance to acid, at 25 ℃, pH3.0, stable earnings and not reduce, pH2 cases, stable 55 hours.Bread add color and flavor, can be used in the frozen dough.Make the yeast in the dough can soon its role in the depth of frozen dough.

Second, the xylanase

Xylanase used in baking is known, it is a kind of pentosan enzyme, its hemicellulose enzymes play a most important role, its dosage than traditional hemicellulose enzymes, the optimum pH for 4 ~ 6, optimum temperature 50 ℃ ~ 60 ℃.To improve the operating performance of the dough and the stability of the dough, increases the product volume, improve the quality of the finished product.

Three, glucose oxidase (GOD)

Glucose oxidase (GOD) system named beta - D - glucose REDOX enzyme, found in the aspergillus Niger and grey green mold.Generally produced by aspergillus enzyme and, its optimal effect pH: 3.5 ~ 7.0, the optimum effect of temperature: 50 ℃ ~ 60 ℃.Can improve the dough gluten strength, enhance the elasticity, has better tolerance to mechanical shock.