14 09, 2020

Enzyme Solutions in Bread Baking

Enzymes, made up of proteins found in all living organisms, act as biological catalysts that facilitate chemical reactions. For the baking industry, they are amazing processing aids used in high-speed bakeries. While most dough conditioners are currently not accepted as clean label options, enzymes represent an alternative that is widely accepted by consumer groups. Given the right conditions of pH, time, [...]

6 06, 2015


Acrylamide What is acrylamide? Acrylamide is formed from the reaction of reducing sugars—mainly glucose and fructose—with the amino acid asparagine in the presence of moisture and heat at temperatures above 120oC (248oF). It is considered a byproduct of the Maillard reaction. Low levels of acrylamide are found in heat-treated foods including, bakery [...]


Go to Top