Some Common Enzyme Preparations in Pastry

In order to improve the quality of raw materials during the processing and production of Western-style pastry, some additives are often needed to assist the processing in the initial processing stage. However, for different taste needs, if the appropriate selection and dosage adjustment of these additives can be made, the pastry can also have a better taste. For the processing of Western-style pastry, common additives include emulsifiers, oxidants, enzymatic agents, etc., among which enzymatic agents are special substances with enzymatic properties in biology. Through proper use, various chemical reactions in the pastry making process can often be effectively promoted, which can play a very good improvement effect on pastry processing. Generally speaking, enzymatic agents are derived from biological sources, so their types are still distinguished. Generally speaking, the most common enzymatic agents currently mainly include the following three types. 1. Enzyme preparation Enzyme preparation is a refined natural catalyst. According to different production requirements, the function of enzyme preparation may be different. Taking alpha amylase as an example, generally speaking, this type of enzyme preparation can effectively promote the hydrolysis of starch in flour. Because its process can continuously promote the gradual decomposition of starch into small molecular starch granules and dextrin, it has a certain promoting effect on the growth and reproduction of yeast. In this case, as the starch granules are further hydrolyzed into glucose, this aspect can effectively ensure the normal and continuous fermentation of the dough, and the taste and nutrition can also be properly adjusted. In this regard, as long as the appropriate enzyme preparation can be selected according to the needs, it will be of great help to the production of pastry. 2. Hemicellulase Hemicellulase usually refers to a variety of different biological enzymes that use hemicellulose as a substrate. In addition to some of the more common endo- and exo-xylanases, cellobiohydrolases are also hemicellulases. . Generally speaking, this hemicellulase is mainly used to improve the quality of pastry. Since it can effectively increase the contrast during the adjustment process, the finished product of pastry can often be better in taste and the gluten is effectively improved. Due to its regulating effect on the cellulose in the flour, it can also ensure the refreshingness of the pastry, which in turn can make the pastry more shiny and smooth. However, it should be noted that there is a certain amount of hemicellulose used. If the amount exceeds the standard, the catalytic effect of the enzyme will be excessive. In this way, it may affect the taste of pastry. 3. Lipase Lipase is also a very common biological enzyme. During pastry processing, the addition of lipase can effectively strengthen the interaction between wheat lipids and gluten protein, because it can promote gluten to form regular network molecules. Therefore, due to the adjustment effect in this respect, it can often make the pastry more elastic and taste more vigorous. In addition, because lipase itself has a certain effect on the quality of flour, under the condition of reasonable selection, the pastry products can often be effectively improved in terms of color and elasticity. In this regard, lipase is also a very suitable processing additive. However, the same as hemicellulase, the addition of lipase still needs to be controlled by the amount. Usually, the addition of lipase will have the most appropriate amount.