XKbake LPF (Phospholipase)
PRODUCT DESCRIPTION
Phospholipase is an enzyme that plays an important role in the baking industry. Specifically, it is used to modify the surface properties of dough, which can lead to improved texture, increased volume, and extended shelf life.
One of the main functions of phospholipase is to hydrolyze the phospholipids found in wheat flour. This breakdown of phospholipids results in the release of free fatty acids and lysophospholipids, which can help to improve the emulsification properties of the dough. This, in turn, can lead to increased dough stability and a softer, more tender crumb in the final baked product.
Phospholipase can also help to improve the gas retention properties of dough, which can result in a greater volume and a more uniform crumb structure. Additionally, the enzyme can extend the shelf life of baked goods by breaking down the phospholipids in the dough, which can help to slow down the staling process.
PRODUCT FUNCTION
》Promote dough expansion, improve the elasticity and extensibility of the gluten network to make internal air holes more uniform and fine
》Improve the stability of dough fermentation
》Improve the organization and volume of bread, improve internal structure and external sensory appearance
》Good synergistic effect with other enzymes, such as glucose oxidase, fungal α-amylase
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