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    BAKEZYME

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    wardan g
    Bakezyme P is a fungal amylase that improves several qualities of bread when added to flour, including increased loaf volume, improved dough machinability, and a better appearance of loaves. It ensures the flour has sufficient amylase activity for breadmaking and is devoid of proteolytic activity that can affect gluten elasticity. Bakezyme PS and PFP contain additional fungal and bacterial proteases and further improve qualities such as taste and crust color. Various Bakezyme products provide different benefits depending on the type of product, such as increased crumb softness for cakes or improved rheology for biscuits and crackers.

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    BAKEZYME

    Uploaded by

    wardan g
    152 views2 pages
    Bakezyme P is a fungal amylase that improves several qualities of bread when added to flour, including increased loaf volume, improved dough machinability, and a better appearance of loaves. It ensures the flour has sufficient amylase activity for breadmaking and is devoid of proteolytic activity that can affect gluten elasticity. Bakezyme PS and PFP contain additional fungal and bacterial proteases and further improve qualities such as taste and crust color. Various Bakezyme products provide different benefits depending on the type of product, such as increased crumb softness for cakes or improved rheology for biscuits and crackers.

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    Bakezyme P is a fungal amylase that improves several qualities of bread when added to flour, including increased loaf volume, improved dough machinability, and a better appearance of loaves. It ensures the flour has sufficient amylase activity for breadmaking and is devoid of proteolytic activity that can affect gluten elasticity. Bakezyme PS and PFP contain additional fungal and bacterial proteases and further improve qualities such as taste and crust color. Various Bakezyme products provide different benefits depending on the type of product, such as increased crumb softness for cakes or improved rheology for biscuits and crackers.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    152 views2 pages

    BAKEZYME

    Uploaded by

    wardan g
    Bakezyme P is a fungal amylase that improves several qualities of bread when added to flour, including increased loaf volume, improved dough machinability, and a better appearance of loaves. It ensures the flour has sufficient amylase activity for breadmaking and is devoid of proteolytic activity that can affect gluten elasticity. Bakezyme PS and PFP contain additional fungal and bacterial proteases and further improve qualities such as taste and crust color. Various Bakezyme products provide different benefits depending on the type of product, such as increased crumb softness for cakes or improved rheology for biscuits and crackers.

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    © All Rights Reserved
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    of 2

    Bakezyme ®

    BAKEZYME® P: • A further increase in loaf volume


    Fungal amylase for general improvement of bread • An improved dough machinability
    quality.
    • A better general appearance of the loaves
    Bakezyme® P is a fungal alpha-amylase prepara- (crust color and loaf symmetry)
    tion obtained by cultivating a selected strain of
    Aspergillus oryzae. The following improvements in • A stronger taste and flavor.
    bread quality are achieved when incorporating this These quality improvements are obtained in par-
    fungal amylase preparation in the flour used for ticular when using Bakezyme® PS or PFP in strong
    breadmaking: types of wheat flour. Doughs prepared from this
    • Increased loaf volume by improving gas- type of flour often lack the right balance between
    retaining capacity of the dough elasticity and extensibility of the gluten protein.
    • Improved texture and more uniform crumb
    structure
    • Darker crust
    • Improved crumb softness. Properties of Bakezyme ®

    The use of Bakezyme® P ensures that the amy- BISCUITS &


    lase activity of flour is sufficient for breadmaking. YEAST-RAISED PRODUCTS CRACKERS

    Bakezyme® P is devoid of proteolytic activity, which PS/


    BAKEZYME® P PFP H AG BAC B
    affects the elastic properties of the gluten protein.
    IMPROVEMENT:
    In addition, its inactivation at the start of the baking Loaf volume &
    process ensures a high degree of reliability when Gas retention ++ ++ +++ +

    using this fungal amylase in breadmaking. Taste + ++ + ++ ++


    Crust color + ++ + ++ +
    BAKEZYME® PS AND PFP: Crumb color ++ ++ +++ +
    Tolerance & + ++ +
    Fungal amylase/protease for general improvement Dough stability
    of bread quality when preparing bread from Crumb texture + + ++
    strong flours. Crumb softness ++ ++ +++ +++
    Gas production + + + ++
    Bakezyme PS and PFP are fungal enzyme
    ®
    Reduction of
    preparations, obtained by cultivating selected Mixing time + ++
    strains of Aspergillus oryzae. These preparations Machinability of + ++
    contain standardized levels of both fungal and a Dough (bread)
    low (Bakezyme® PFP) or a high (Bakezyme® PS) Machinability of
    Dough (biscuits & ++
    protease activity. The additional protease activity Crackers)
    in Bakezyme® PS or PFP results in the following
    further improvements of bread quality: + improved ++ further improved +++ strongly improved
    BAKEZYME® H: BAKEZYME® BAC
    Fungal amylase/hemicellulase for additional Bacterial amylase to improve crumb softness of
    improvement of loaf volume and crumb softness cakes, muffins, and bread.
    and improvement of machinability of high-fiber Bakezyme® BAC is a bacterial amylase, produced
    doughs. by cultivating a special strain of Bacillus amylolique-
    Bakezyme® H400 is a fungal amylase preparation faciens (also known as Bacillus subtilis). This amy-
    containing a standardized level of hemicellulase lase preparation is used to improve crumb softness
    (pentosanase) activity, which is produced by culti- of cakes, muffins, and bread by dextrinizing a part
    vating a special strain of Aspergillus niger. of the gelatinizing starch during baking.
    The additional hemicellulase activity in
    Bakezyme® H400 improves bread quality by break- BAKEZYME® B500:
    ing down a hemicellulose fraction in the flour. This Bacterial protease for improving rheological prop-
    fraction normally absorbs a substantial amount of erties of biscuit and cracker doughs.
    water in a dough. The following improvements are Bakezyme® B500 is a neutral bacterial protease,
    obtained from the additional hemicellulase activity produced by cultivating a special strain of Bacillus
    in Bakezyme® H400: amyloliquefaciens (also known as Bacillus subtilis).
    • Improved handling properties of doughs This proteolytic enzyme preparation causes desirable
    prepared from flours containing high levels of rheological changes in dough by breaking down the
    dietary fiber gluten protein of the flour, which is responsible for
    • A substantial further increase in loaf volume the elastic properties of wheat flour dough. The fol-
    lowing improvements are obtained from the use of
    • Further improvement of keeping quality and this enzyme preparation for the production of bis-
    crumb structure of bread.
    cuits and crackers:
    • Reduction of fermentation time required for
    BAKEZYME® AG 800: optimal rheology of dough for yeast-based
    Fungal amyloglucosidase preparation for sugar crackers, chappati, and pizzas
    replacement in low-sugar doughs. • Replacement of sodium metabisulfite
    Bakezyme® AG 800 is a fungal amyloglucosidase
    preparation produced by a special strain of • Improved dough machinability, especially
    when laminating the dough
    Aspergillus niger. The addition of this enzyme to the
    flour offers the possibility of reducing the amount of • Regular shape and texture, brighter color, and
    sugar in a breadmaking recipe without retarding gas lower density of biscuits and crackers
    production in the dough. The following improve- • Reduced friability and checking and prolonged
    ments in bread quality are obtained from the addi- freshness of biscuits and crackers.
    tion of Bakezyme® AG 800 to the flour:
    • Improved loaf volume by improving gas
    production in low-sugar doughs
    • An increase in the sweetness of bread allowing
    a reduction in the amount of sugar in recipes
    for low-sugar doughs
    • Improved crust color. Bakezyme® is a trademark of Gist-brocades N.V., Delft, Holland.

    LALLEMAND INC.
    1620 Préfontaine, Montréal, QC H1W 2N8 CANADA • (800) 840-4047 • (514) 522-2133 • FAX (514) 255-6861

    AMERICAN YEAST SALES


    (800) 432-1090 • (603) 432-4006 • FAX (603) 432-5283

    DISTRIBUTED BY AMERICAN YEAST SALES (USA), LALLEMAND DISTRIBUTION (CANADA)


    rev 4/98

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