enquiry@sunsonzymes.com
login
register
中文
History
search
Contact US
- Baking & Non-baking enzymes
- Baking enzymes
- Flour improvement enzymes
- Non-baking enzymes
- Juice, Wine and Plant Extract
- Fruit and vegetable enzymes
- Plant extract enzymes
- Wine enzymes
- Coffee processing enzymes
- Tobacco enzymes
- Starch and Grain Processing
- Starch
- Starch sugar
- Brewing
- Fermentation
- Ethanol/Portable Alcohol
- Animal & Vegetable Protein
- Animal protein
- Vegetable protein
- Transglutaminase
- Egg, Meat and Dairy
- Livestock & Poultry
- All animals
- Poultry enzymes
- Pig/Swine enzymes
- Ruminant
- Cattle
- Dairy cow
- Aquaculture
- Feed single enzyme
- NSPase
- Glucose oxidase
- Lysozyme
- Protease
- Lipase
- Alpha-amylase
- Phytase
- More >
- Fermented feed
- Feed ensilage
- Textile enzymes
- Bioscouring
- Denim washing
- Biopolishing
- Bleach cleanup
- Desizing & sizing
- Detergent enzymes
- Enzyme blend
- Individual enzymes
- Pulp & Paper
- Pulping
- Deposit control
- Starch modification
- Bleaching
- Leather
- Soaking
- Liming
- Degreasing
- Bating
- New applications
- Food new applications
- Waster water treatment
- Agriculture
- Oil drilling
Baking phospholipase SBE-02Li for bread quality improvement
The product can improve dough stability, crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. Used together with other baking enzymes, it synergetically contributes to the quality of dough and final product
Product comparison reference
price:
yuan
Sample application
Product advantages
Obviously better dough handling and stability
More whiteness of noodle steamed bread etc. and the luster of the latter
Improved oven spring and overall quality of steamed bread and bread.
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
Used in baking to improve sensory properties of baked products like volume, texture, shape.
Flour standardization
Pasta/noodles
Baking
Product Description
Lipase SBE-02LI is a phospholipase preparation produced by submerged fermentation of Aspergillus niger followed by purification, formulation and
drying. The product is beneficial to dough handling
properties, gluten strengthening and crumb texture. Therefore, it has been used
in baking industry to improve dough stability, better crumb structure with
better whiteness and crust luster, and increase volume of bread and steamed
bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it
will contribute to the above improvements in a synergistic way.
MECHANISM
Phosphlipase can modify flour phospholips and
change dough properties, which improves sensory perceptions of bakery products.
REACTION PARAMETERS
|
PARAMETERS |
RANGE |
|
Activity Temperature |
30℃-70℃ |
|
Optimum Temperature |
55℃-65℃ |
|
Activity pH |
4.0 -10.0 |
|
6.5-7.5 |
PRODUCT
SPECIFICATION
|
Items |
Description |
|
Declared Activity* |
2,900 u/g |
|
Physical Form |
Powder |
|
Color** |
White to grey |
|
Odour |
Normal microbial fermentation odour. |
*Definition of Unit: 1 unit of Lipase equals to the amount of
enzyme, which hydrolyzes substance to get 1μmol titratable fatty acid in 1 min
at 40℃ and pH7.5.
** Color: can vary from batch to batch. Color intensity
is not an indication of enzyme activity.
PRODUCT STANDARD
The product complies with GB1886.174.
|
No. |
ITEMS |
INDEX |
|
|
1 |
Particle size (%<40 mesh) |
≥80 |
|
|
2 |
≤8.0 |
||
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
|
4 |
Arsenic/(mg/kg) |
≤3.0 |
|
|
5 |
Total viable count/(CFU/g) |
≤50000 |
|
|
6 |
Coliform Bacteria/(CFU/g) |
≤30 |
|
|
7 |
Escherichia coli |
(CFU/g) |
<10 |
|
(MPN/g) |
≤3.0 |
||
|
8 |
Salmonella/(25g) |
Not Detected |
|
BENEFITS
1. Increase the volume of fermented dough;
2. Improve dough structure and fermentation;
Recommended products
Fruit mashing enzyme SAD-016 for juice yield improvement
Granulated multi-enzyme for detergent with efficient cleaning and fuzz removal
High concentration textile bleach cleanup catalase enzyme Conzyme CAT400
Baking phospholipase SBE-02Li for bread quality improvement
Apple juice clarification pectinase SAC-015 for fast depectinization
Baking enzyme compound for bread
Textile bleach cleanup peroxide killer catalase enzyme Conzyme CAT200
Gluten strengthening glucose oxidase for baking SBE-01GO
Sunson Industry Group Co., Ltd.
Address: Room 1404 (15A04), Building 2, Beichenxinjiyuan, No. 13A, Beiyuan Road, Chaoyang District, Beijing, China
Phone：+86 10 84921916; Mobile: +86 18310169953 (Skype or Wechat)
E-mail：enquiry@sunsonzymes.com
For WeChat Connetion
links：
