Biscuit Compound Enzyme Biscuit Tendon Reduction Baking Adding Food Grade Compound Enzyme | Introduction | The amylase in the cookie enzyme blend breaks down starch, releasing sugar and reducing the overall sugar content. Protease hydrolyzes proteins, softening the dough to enhance its plasticity and extensibility, while maintaining a distinct and attractive imprint, clear layers in cross-section, and a uniform texture. The baked cookies achieve a golden color and a crispy texture, with other enzymes contributing to the improvement of the cookies' flavor. |
| Benefits |
Reduce the amount of sugar and oil: Cookie improver acts on glutenous protein. After the action of biscuit improver on gluten protein, the degree of anti-hydration of sugar can be reduced, so that the amount of sugar can be reduced. And the crispness of the product will not be affected. The same principle can also reduce the amount of fat. Improve the crispness of the product: The dual action of sulfite improver and protease destroys the disulfide bond and peptide bond on the glutenous protein molecule, which increases the plasticity of the dough and rearranges the severed fragments, so that the products are layered and the holes are evenly sized and dense, and the texture is loose and crispy. |
| Main Components | Amylase, protease, etc. |
| Appearance | Powder |
| Color | Milky white |
| Properties | Compound enzyme product properties |
| Weight | 1.0 kg |
| Storage | Room temperature dry and protected from light |
| Shelf Life | 12 months |
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