High-Fiber Bread And Bread Improver Enzymes

Enzymatic bread improvers - Ultreze Enzymes
  • January 20, 2022

Enzymatic bread improvers have been widely used across the market by various bakery giants to produce and manufacture top-quality bakery items and as a matter of fact, most of us have no idea how they help. Enzymatic bread improvers contain Bakery Enzymes that are commonly used in every bakery like xylanase enzymes, amylase, glucose oxidase, and lipase enzymes.

The inclusion of enzymes in bread baking does seem like an alienated idea but they have immense benefits and advantages that are simply hyping their use in every form.

Not being harmful for human consumption even in the long run, such enzymes not just increase the quality and feel of the product but also aid immensely in fastening the processes and reducing the risks of losses.

Enzymatic bread improvers help immensely and improve several traits of the dough in terms of:

  • Dough Handling
  • Gas formation and retention
  • Crumb Structure
  • Texture
  • Volume
  • Sliceability
  • Colour
  • Machine tolerance
  • Consistency
  • Dough stealing

Several enzymes like Xylanases, Amylases, and Celluloses aid bakery giants provide the mouth-watering bakes that we eat on a daily basis.

If you felt that making bread simply includes flour, dough, water, yeast, & sugar then you’re somewhat believing the wrong thing.
They can give you the European-style bread that goes stale in one day and not the generic loaf of bread that you see piled at your neighboring grocery stores.

While manufacturing for the masses, enterprises need to keep various aspects in consideration which is eased by the inclusion of enzymatic bread improvers.

Xylanases, for example, help in gas retention and formation by breaking the hemicelluloses that further help create an effective gluten network. This is done prior to the baking process and the earlier mentioned gluten network prevents the gas from escaping the dough, giving it a fluffy texture after baking. The surprising thing is that the enzymes automatically stop their work when it comes in contact with the heat in the oven.

Amylases, another major bakery enzyme hold the highest demand in the market and also help in easing the toughest bake processes into manageable tasks.
This tops the list of enzymatic bread improvers and helps in hydrolyzing starch and creating dextrins and sugars that help in improved fermentation.

This also helps in enhanced improving the dough structure and provides good crust browning!
Improved dough processes and increased final product quality somehow are the major help we get by implementing enzymatic bread improvers.

Amylases and Xylanases also somehow have a synergetic property that helps in giving the dough an extremely soft and lush texture with enhanced elastic crumbs and voluminous loaves of bread.

Enzymatic bread improvers have influenced the market and manufacturers heavily by providing manufacturers immense advantages like:

  • Optimized processing and conducting of steps
  • Improved dough handling for faster processes
  • Narrower process controls and lower chances of errors

Optimized processing and conducting of steps

Bakery enzymes aid by improving process quality and time taken for each process as baking involves complex steps that require professional supervision to reach perfection. Enzymes, for a change, take out the supervision part and bring in the ease of optimized processes, in turn also triggering various other benefits!

Improved dough handling for faster processes

Enzymatic bread improvers deliver a sense of ease not just metaphorically but in actuality! It has been noted that there are several chances of human error when it comes to creating the perfect dough. The use of machinery can definitely give the edge but not the human touch that is required to help it reach its peak perfection.

Bakery enzymes have proven to be effective in terms of making dough handling easier and have also helped in pacing the processes in many ways! The most staggering benefit is that it bridges the gap between human error and attaining the perfect dough proportions simply got a boost.

Narrower Process controls and lower chances of error

Enzymatic bread improvers do a lot more than what their name states.
Usual bread-making processes require increased supervision which can cost up to a lot when carried out for a large-scale manufacturing unit. Bakery enzymes play their part here by aiding in narrowing the process by removing the part that involves human supervision. Along with lower supervision, it also eradicates chances of human error by including the prowess of science!

When used in the correct calculated doses, these help immensely in high fiber bread as well as the mundane loaves used for daily purposes.

Ultreze enzymes have been manufacturing and producing quality enzymatic bread improvers and have successfully captured its market. Providing a consistent supply to every major Indian bakery, they have created benchmark traits when it comes to quality enzymes.

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