kl+dough+bread+conditioner

= KL DOUGH/ BREAD CONDITIONERS =

= 1) What is the role of protease in baking industri? = ==ANSWER: Proteases hydrolyze proteins into simpler compounds such as peptides and amino acids. Enzymes exert two basic types of action on proteins--endo and exo. Endo action splits the polymer randomly anywhere along its chain, which contributes to dough relaxation, prevents shrink-back and improves bread volume and gas retention. In addition, endo action increases bakery throughput. Exo action cleaves a specific terminal group, such as an amino acid or a di- or tri-peptide, on the protein polymer. Free-amino acids contribute to browning and may reduce bitter peptides, thereby modifying flavor.== = = = 2) How to maintain moisture of the baked product? = ==ANSWER: We will need to draft help from enzymes, emulsifiers and gum systems. There are leavening strategies to adjust pH and reduce chemical and enzymatic interactions. Enzymes prevent staling and help maintain product quality. Emulsifiers increase volume and maintain moisture over a long period of time.==