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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

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

Optimum pH

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

Loss on drying/(%)

≤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;

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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