每种烘焙溶液的酶- Lallemand - 1

每种烘焙溶液的酶选择符合您的需求并提供价值的酶溶液酶可以解决当今许多重要的烘焙配方挑战。非常多才多艺，酶的功能可以帮助面团发展，面团加强和延长面包的保质期。它们还可以替代化学添加剂，同时提供所需的效果。它们可以防止丙烯酰胺的形成，并使无麸质烘焙成功。它们甚至可以在可持续发展方面发挥作用——帮助减少水和能源消耗。加拿大蒙特利尔Lallemand烘焙解决方案公司副总裁布莱恩·法图拉(Brian Fatula)说:“配方师几乎总是应该考虑用酶解决他们的挑战。”、加拿大。他是酶技术和烘焙研发方面的专家。有效的生物催化剂酶作为生物催化剂，在没有自身的情况下加速化学反应。Indd 1被消耗。所有的酶都是蛋白质，用于烘焙的酶都来自植物、细菌和真菌。非常少的量可以做大量的工作，特别是当酶在正确的时间、pH值和温度下发挥作用时。 "Technology today allows enzymes to be developed with specific known activities and produced to deliver the exact functionality wanted," Mr. Fatula said. "We also know the key parameters, such as pH and temperature, that allow each specific enzyme to perform at their optimum level. This, in turn, allows formulators to know where in the process the enzyme will be active." Such specificity gives formulators more confidence about expected reactions, Mr. Fatula observed. "No longer do they have to worry about 'side activities'," he added. Most often, the right enzyme for a given application will be a blend tailored to fit formu- 1 8/4/2020 4:45:28 PM

每种烘焙液的酶——Lallemand

每种烘焙溶液的酶的数字版目录- Lallemand

每种烘焙溶液的酶- Lallemand - 1
每种烘焙溶液的酶——Lallemand - 2
每种烘焙溶液的酶——Lallemand - 3
每种烘焙溶液的酶——Lallemand - 4
每种烘焙溶液的酶- Lallemand - 5
每种烘焙溶液的酶——Lallemand - 6
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https://www.nxtbook.com/sosland/lal/2013_09_01
https://www.nxtbook.com/sosland/lal/2013_06_05
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