F
Figure 3: Illustrates the action pattern on starch
Figure 4: Illustrating the volume improvement that can be achieved with use of xylanase
of the main reasons for using fungal alpha-amylase are that it is more tolerant towards overdosing compared to cereal amylase and side activities are low. Fungal amylase is deactivated at an earlier stage of the baking process. This eliminates the risk of excessive dextrin formation at high temperatures, a process that can result in bread with a sticky and gummy crumb structure.
beta-amylase in flour, increasing the dough’s content of maltose and small dextrins with reducing end groups. Figure 3 illustrates the action pattern on starch. Beta-amylase is present in excessive amounts in the flour. The formation of sugars with reducing end groups increases the level of Maillard reactions, which are responsible for colour and, to a certain degree, flavour formation in bread.
Effects of GRINDAMYL® A
Flour optimisation with POWERBake® Xylanase
Fungal alpha-amylase modifies the accessible starch, i.e. the damaged starch in the flour, at the dough stage. This modification increases the formation of dextrins in the dough, resulting in a positive impact on both volume and crust colour. The dextrins serves as nutrition for the yeast, the yeast produces more gas and, thus, the final volume of the bread increases. The dextrins are also more easily degraded than starch by the
Xylanase (hemicellulase) is being increasingly used by the milling industry to optimize the baking performance of flour. There are two reasons for enriching wheat flour with xylanase: • To upgrade flour quality • To reduce the natural variation in flour baking performance In both cases, it is possible to obtain increased flour processing flexibility without compromising quality.
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EXPAND With four generations of experience in the grain, feed, flour milling and wood industries our family would be more than happy to help you design, build, repair or expand any new or existing grain facilities We also offer a large variety of new and used grain equipment to help meet your needs norwood_hp.indd 1
REPAIR Contact us on: Fred Norwood, President; Tel: +1 405 834 2043 Brandon Norwood, Vice President; Tel: +1 785 822 4109
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