Today, fresh bread has become a standard breakfast for many families, and various baked products have become staple food substitutes for many people in their daily lives, and they also have a place in the breakfast and afternoon tea scenes. However, how to improve the taste of pastry, improve the quality of pastry, and better serve customers is the primary problem for food processing plants and bakeries.
At the same time, there are still some merchants who want to develop new products, but encounter difficulties in using materials. On the one hand, the research and development of new products needs to be bright and innovative; on the other hand, as the concept of modern green health is deeply rooted in the hearts of the people, customers’ requirements for healthy and green products are also increasing.
More and more modern people like to pay attention to the product ingredient list before buying a product, especially food products. If they see some unfriendly chemical additives, their desire to buy the product will be greatly reduced! Therefore, whether it is the direction of future enterprise development or the orientation of customer needs, it is inseparable from the concept of healthy, green and low-carbon.
Because of this, the emergence of natural additives conforms to the trend of the market. Enzymes are one of them.
Enzymes are proteins with highly specialized catalytic functions produced by organisms themselves. Any chemical reaction in the living body is almost carried out under the catalysis of enzymes, that is to say, the metabolism of any living body is almost inseparable from the participation of enzymes. For example, if we eat a normal lunch, how long would it take to digest it without the participation of enzymes? You may not even think of it, the answer is 30 years! With the participation of enzymes, it only takes 4 to 5 hours to complete! Therefore, enzymes are an indispensable substance to maintain life and cell activity, and are also important components of human cells. The amount of enzyme activity in the body is an indicator that determines human “health and disease”.
Enzyme preparations refer to pure natural biological products with specific catalytic functions after purification and processing of enzymes. The most important feature of enzyme preparations is specificity. An enzyme only acts on one or one type of substance, such as protease only acts on protein, and amylase only acts on starch. The strict specificity of enzyme preparations can avoid unnecessary chemical changes in raw materials or products with complex components.
It is precisely because of this outstanding feature of enzyme preparations that enzymes will not remain in the production process, so to a large extent they do not need to appear on the product ingredient list, greatly reducing the existence of chemical additives and shortening the ingredient list.
Enzyme preparations have been widely used in all walks of life. Judging from the current situation of the application of enzyme preparations in the bakery food industry at home and abroad, the dependence on enzyme preparations abroad is already very high.