Normal wheat flour contains 1-1.5% lipids, both polar and non-polar. Some of these lipids, especially the non-polar lipids such as triglycerides, are bound with gluten, impeding its functionality. The addition of LBK-B400 modifies the triglycerides, thereby modifying their interaction with gluten, and this results in a stronger gluten network. In turn, this ensures more stable dough in case of over-fermentation, a larger loaf volume and improved crumb structure. Because of the more uniform and smaller crumb cells, the crumb texture is silkier and the crumb color appears to be whiter. LBK-B400 could be used together with other enzymes such as ¦Á-amylase and hemi-cellulose, showing the great active effect on flour fermentation.
Dose:
The optimal dose is generally 10¡ª30ppm (1¡ª3g/100kg flour), but it could be changed with the different kind of flour and producing procedure.

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Added: 20.08.2007 Offer viewed: 371 (hits)

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