VTBake S-1001

Lipase Bakery

Lipase can catalyze the hydrolysis of triglycerides. By adding lipase, gluten network can be enhanced. The dough strength, mixing resistance and rapid expansion can be improved and whitened twice.

  • By adding lipase, the combination of triglycerides and gluten is prevented.
  • The dough produce gluten-enhancing effect, providing bread with fine and uniform tissues, a soft core and a better texture.
  • The pigment in the fat is oxidized and discolored, making the baked products finer and whiter in color.
  • VTBake S-1001 is suitable for flour processing and improver industry.
  • By adding VTBake S-1001 in flour, the quality of baked products can be improved, resulting in finer, more uniform, whiter and better tasting finished products.
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