Baking industry has become popular through their use of glucose oxidase and other enzymes in baking. They are able to master the type of flour they use, and in the long run are able to control the strength of gluten in your final bread.
What Is Bakezyme?
It is a fungal amylase which is used during baking, especially when bread baking. This enzyme is used to improve the quality of bread. The fungi used are obtained from a strain of aspergillus oryzae. You will only achieve such improvements when you combine this fungal amylase with flour. The dough will becomes elastic and stretch when you use this enzyme. This stretching allows space for glucose in replacement to other chemical oxidizers.
Benefits Of Using Bakezyme
The following are some of the amazing benefits of bakezyme:
- It Is Able To Darken The Crust Of Your Bread
- The Softness Of Bread Crumbs Is Improved
- The Texture And Uniformity Of Your Crust Is Also Improved
- Using This Type Of Enzyme Has The Ability To Retain The Gas In Bread, Increasing Its Volume
- The Dough Used In Making Bread Will Have Much More Machinability If The Flour Had This Type Of Enzyme
- Using Flour With This Type Of Enzyme Will Help In Giving Your Bread Flavor And A Stronger Taste
Side Effects Of Using Bakezyme
This enzyme has been widely used in the baking industry with great positive results. Its side effects are few if any.
Top Bakezyme Products
There are different types of products of this enzyme. These products include the following:
- BAKEZYME for bread – This makes your dough easy to work with and you can make any shape you want.
- BAKEZYME for biscuits and crackers
- BAKEZYME P – This enzyme improves the taste and darkens the crust of your bread. It also softens the bread crumb.
- BAKEZYME PS – This improves the taste and flavor of bread. The machinability of your dough is also increased, so it becomes easy to work with.
- BAKEZYME PFP
- BAKEZYME H – This is able to improve handling properties of your dough.
- BAKEZYME AG 800 – This is used especially in dough with low sugar. It is able to improve the bread volume and help it retain gas.
- BAKEZYME BAC – This is used in improving the softness of your baking goods such as bread and cake.
- BAKEZYME 500 – This enzyme is used in baking biscuits and crackers. It is able to increase the machinability of your dough and reduce the density of your biscuits and crackers. The color of your baked cooks will also be brightened.
Properties Of Bakezyme
The factors or properties that make this enzyme the best are:
- It Is Able To Provide Gas Enough To Increase The Volume Of Your Bread
- It Also Causes Great Taste And Flavor
- The Color Of The Crust In Your Bread Is Made Visible And Darken When You Use This Enzyme
- The Tolerance And Stability Of Dough Is Increased
- It Is Also Able To Increase The Texture And Softness Of Your Bread Crumbs
Bakezyme Review Summary
In any baking industry, enzymes act as a natural protein that provides a catalyst for the biochemical reactions. This will in turn provide the industry a wide range of quality changes in their baked goods and the end results will be amazing.
