Baking Applications

Bromate (carcinogenic) Replacers : Modern bread production is often reliant upon oxidative compounds that can help in forming the right consistency of the dough.  Chemical oxidants such as bromates, azodicarbonamide and ascorbic acid have been widely used to strengthen gluten when making bread.  Potassium bromate has also been used for this purpose for many years, as it was the first inorganic compound to be used for improving flour quality.  Enzymes such as glucose oxidase have been used to replace the unique effect of bromate.  This way, enzymes can help the baker produce bread that lives up to the quality standards consumers demand.  Removal of bromate from the food supply without sacrificing the quality of the bread.

Softer Bread Products : Consumers enjoy soft bread. Enzymes are often used to modify the starch that in turn keeps the bread softer for a longer period of time. The staling of white bread is considered to be related to a change in the starch.  Over time, the moisture in the starch becomes unbound when starch granules revert from a soluble to an insoluble form.  When the starch can no longer “hold” water, it loses its flexibility and the bread becomes hard and brittle.  This results in a subsequent reduction in taste appeal of the bread and it is termed “stale.”  By choosing the right enzyme, the starch can be modified during baking to retard staling, Less waste, better use of raw materials.