In the 1990s, enzymes for biscuits, crackers and waffles were still something of a hobby for me. Over the years, however, it has become increasingly clear that they can make an important contribution to process reliability and product quality and, in the case of wafers, also to sustainability through energy savings. So it was time to remind people of them once again, this time with two articles on the expert platform "biscuit people", where the first part was published today. https://lnkd.in/ejte9dCp
🌟 Exploring the Power of Enzymes in Food Production Lutz Popper, SternEnzym articulated the intricate dynamics of enzymes and their profound implications in biscuit production, unraveling the complexities with insightful clarity and precision. 🌱 Enzymes represent a sustainable solution in food production, unlocking new possibilities while minimizing environmental impact. Derived from natural sources through fermentation or extraction, these biocatalysts offer a sustainable alternative to traditional additives, significantly reducing resource consumption in food production. Amylases, one of the key enzyme classes discussed, break down starch molecules, reducing dough viscosity and enhancing extensibility. Their varied sources, including plants, molds, and bacteria, exhibit distinct temperature and pH optima, influencing their efficacy in different baking applications. Furthermore, shelf-life-prolonging amylases play a crucial role in maintaining crumb softness in bread, while glucoamylase contributes to browning, fermentation, and sweetness enhancement. 🗒 Read the full article to unravel the mysteries of enzymes and their profound impact on biscuit production!: https://lnkd.in/dgcMXXF4 🌱 #FoodScience #Enzymes #Amylase #Sustainability #Innovation #FoodIndustry #BiscuitProduction #biscuitpeople