Cellulase What is Cellulase? Cellulase is one type of hydrolytic enzyme which targets cellulose fibers. Cellulose is a non-starch polysaccharide naturally present in whole grain flours and contains the full load of bran and aleurone layers. Cellulases are typically used in coffee processing and fruit juice extraction. Although not widely distributed in [...]
Gums Also Known as Hydrocolloids What are Gums? Gums, or hydrocolloids, are hydrophilic, non-starchy carbohydrate polymers. They are used in food and bakery products as viscosity enhancers and gelling agents and to impart desirable textural and sensory properties. They can serve as dietary fiber ingredients, as well as extend shelf life due to [...]
Enzyme What is an Enzyme? An enzyme is a protein catalyst that makes chemical changes in biological systems. Various categories are used in baked goods, beverages, dairy, beer, glucose syrups, starch and other food products.1 In bakery systems, enzymes act as: Dough conditioners Fermentation enhancers Anti-staling agents This enables bakers to remove [...]
