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    Anchor Yeast Enzymes Solutions

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    frank
    The document discusses various enzymes and their effects that are provided by Anchor Yeast as solutions for baking. It provides information on amylase, amyloglucosidase, hemicellulase/cellulase, lipase, glucose oxidase, glutathione, phospholipase, protease and their roles in improving aspects of baking like dough handling, extensibility, volumes, texture, shelf life and crust color.

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    Anchor Yeast Enzymes Solutions

    Uploaded by

    frank
    490 views1 page
    The document discusses various enzymes and their effects that are provided by Anchor Yeast as solutions for baking. It provides information on amylase, amyloglucosidase, hemicellulase/cellulase, lipase, glucose oxidase, glutathione, phospholipase, protease and their roles in improving aspects of baking like dough handling, extensibility, volumes, texture, shelf life and crust color.

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    The document discusses various enzymes and their effects that are provided by Anchor Yeast as solutions for baking. It provides information on amylase, amyloglucosidase, hemicellulase/cellulase, lipase, glucose oxidase, glutathione, phospholipase, protease and their roles in improving aspects of baking like dough handling, extensibility, volumes, texture, shelf life and crust color.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    490 views1 page

    Anchor Yeast Enzymes Solutions

    Uploaded by

    frank
    The document discusses various enzymes and their effects that are provided by Anchor Yeast as solutions for baking. It provides information on amylase, amyloglucosidase, hemicellulase/cellulase, lipase, glucose oxidase, glutathione, phospholipase, protease and their roles in improving aspects of baking like dough handling, extensibility, volumes, texture, shelf life and crust color.

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    ANCHOR YEAST – ENZYME SOLUTIONS

    AMYLASE AMYLOGLUCOSIDASE HEMICELLULASE/CELLULASE


    Ribbon structure
    of phospholipase

    BEFORE AFTER BEFORE AFTER BEFORE AFTER

    ACTION EFFECT RANGE ACTION EFFECT RANGE ACTION EFFECT RANGE


    Breaks down damaged Reduced proofing time Bakezyme® P 500 Generation of glucose from Decreases proofing time Bakezyme® AG 1100 Breaks down hemicellulose Improved tolerance and Bakezyme® HSP 6000 Phosholipase A2
    starch starch in low-sugar dough and (fibre) extensibility crystal
    Higher volumes Bakezyme® AN 301 frozen dough Bakezyme® BXP 5000

    Improved crumb softness Bakezyme® MAM Improved crust colour Higher loaf volumes Bakezyme® X-cell

    Improved crust colour Provides glucose for the Improved crumb structure
    functioning of glucose and softness
    Increased shelf-life oxidase

    LIPASE GLUCOSE OXIDASE GLUTATHIONE Water

    Sugar

    BEFORE AFTER BEFORE AFTER


    BEFORE AFTER

    ACTION EFFECT RANGE ACTION EFFECT RANGE ACTION EFFECT RANGE


    Hydrolysis of triglycerides Improved dough stability Bakezyme® L 80000 Oxidation of gluten SH Dough strengthening Bakezyme® GO 1500 Breaks S-S likanges in Mild dough relaxation Fermaide® SR
    (fat) to di- and groups gluten, a natural L-cysteine
    Increased crumb softness Dries dough surface Bakezyme® GO 10000 replacer Increased dough extensibility
    monoglycerides
    Finer crumb structure Improved crispiness of crust Decreased mixing time

    Hemicellulase

    Embrace Anchor Yeast – Emzyme solutions: concentrated enzymes and


    PHOSPHOLIPASE tailor-made blends under the brand name of BAKEZYME® PROTEASE

    Glutathion

    For more information please contact:


    BEFORE AFTER
    Jeannette Rosewall: +27 11 248 8306 BEFORE AFTER
    ACTION EFFECT RANGE EXPORT BUSINESS DEVELOPMENT MANAGER
    Lipolytic activity forms
    emulsifiers “in situ”
    Replacement of DATEM/SSL Bakezyme® PH 800
    Oscar Mohlabe: +(0)60 378 7333 omohlabe@anchor.co.za ACTION EFFECT RANGE
    Improved dough Cakenzyme® Mild degradation of gluten Softens strong gluten Bakezyme® B 500
    characteristics, better dough Alernatively, contact Anchor Yeast at: structure
    handling Panamore™ Golden Increased dough extensibility
    Tel: +27 11 248 8200 Fax: +27 11 474 2362 Ascorbic acid
    Improved proofing stability Panamore™ Spring Decreased mixing time
    or visit our website at: www.anchoryeast.co.za
    Improved baking
    performance and bread
    characteristics

    Alpha Amylase

    11453 - A1 ENZYME POSTER_2.indd 1 2013/03/15 4:48 PM

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