AB酶-半纤维素酶-TG酶
随着消费者对健康意识的增强，高纤维面包和黑麦面包越来越受欢迎。英联酶（AB酶）可提供解决方案，协助生产商开发产品，把握这一市场趋势。麸皮、黑麦等原料中纤维比例过高，会影响面团中淀粉、面筋和戊聚糖的比例平衡，破坏烘焙性能。为此，这类面包中通常会加入活性谷朊粉来改善面团结构。英联酶（AB酶）专为这一用途开发的半纤维素酶含有TG酶活性，可以替代谷朊粉，改善高纤维面包和黑麦面包的面团性能、烘焙性能、组织结构，并提高口感和营养价值。
有的放矢随事而制，精心做酶
我们的酶制剂含有特意精选的半纤维素酶和谷氨酰胺转氨酶活性，能够稳定面粉，达到令人满意的烘焙效果。VERON®HF可以部分甚至全部替代谷朊粉，无需损害面团稳定性即可节省成本。酶制剂在高纤维面包和黑麦面包中的作用属于加工助剂，被添加于烘焙工艺的初期阶段，烘烤过程中在烤箱的高温条件下被灭活。
相关产品
VERON®HF 含有木聚糖酶、纤维素酶，以及谷氨酰胺转氨酶活性，在混合黑麦面粉和纤维成分的混合面粉系统中表现出异常出色的性能。它能使面团更加干爽，松软，稳定，并能改善面包的形状。
VERON®RYE 纤维素酶，用于黑麦面包的生产，让面团更干爽，更易于加工，具有良好的发酵稳定性。使用VERON®RYE时，烘焙体积会显著增大
Main Benefits
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Easy to handle doughs throughout the process - where it matters!
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Convenient solution to optimise both dough properties and bread volume.
- Increase bread volume & improve bread shape due to a better developed dough.
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Level of gluten can be adjusted depending on rye content.
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A softer crumb in applications with high rye content.
The best enzyme for the best purpose
Our enzymes with specially selected hemicellulase and transglutaminase activities are capable of stabilising the flour to achieve a satisfactory baking result. VERON® HF is also suitable as a partial or full gluten replacement, which allows for potential cost savings without compromising dough stability. Enzymes used in rye and high-fibre applications are used as processing aids in the initial steps of the baking process and are deactivated by the oven’s heat during baking.
Related products
VERON® HF Xylanase/cellulase preparation with additional transglutaminase activity that shows extraordinarily good performance in mixed-flour systems with rye flour and fibre components. It produces dry, fluffy and stable dough, and gives an improved bread shape.
VERON® RYE Cellulase preparation used for rye bread production to obtain dry and process-ready dough properties with excellent fermentation stability. When using VERON® RYE, the baking volume increases significantly.
要求不同方案各异
我们的酶解决方案是高度定制化的。如果您找不到适合您需要的产品，请联系我们，我们来一起找到它。