Protease

Protease

Proteases are baking enzymes used to ensure dough homogeneity, regulate gluten content in bread, and control bread texture. An additional application of proteases is water redistribution in dough. The use of these enzymes also helps to limit bisulfites, which are used to control consistency by reducing disulfide bonds of gluten proteins (affecting the gluten network or gliadin).

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Origin:

Spore-forming bacteria: Aspergillus niger, Bacillus spp.

Action:

Cleavage (proteolysis) of peptide bonds near the amino or carboxyl ends of the substrate.

The product description is provided for reference purposes only. The parameters of the raw material may differ from those presented depending on the variety, intended use, method of production, season and other factors. For detailed information, please contact our sales representative.

The product description does not constitute an offer within the meaning of Article 66 § 1 of the Polish Civil Code.