VTBake S-1005

Phospholipase Bakery

VTBake S-1005 is a phospholipase, breakdown of polar lecithin to lysolecithin. This breakdown product forms a more polar and hydrophilic structure that binds better to water and gluten, forming a stronger gluten network and thus acting as a gluten builder.

Details

Benefits

VTBake S-1005 improves the rheological properties of the flour proteins.
Increasing the strength and mixing resistance of the dough.
Enhancing the ability of the bread to expand sharply in the oven, resulting in a fine and homogeneous organisation, softness of the core and a better texture.

Advantage

VTBake S-1005 is suitable for flour processing and improver industry.
Addition of VTBake S-1005 in flour can improve dough water-retaining,.
Reduce dough viscosity and rebound value.
Extend the shelf life of the bread, resulting in a good quality dough, and presenting a better tasting finished products.