Yulin international Corporation
improve dough stability
Product Description
Yulin Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvement - 20 Years of Flour System Research Evidence
As an ISO certified supplier of bread improvers in 12 countries worldwide, Yulin has solved dough stability challenges for 764 industrial bakery companies through enzyme directed modification technology. All data in the following content is from third-party laboratory verification SGS Report No. YLN-DS2309-0281, ensuring traceable and verifiable information.
Yulin core enzyme preparation technical parameters and mechanism of action
1. Double oxidase system Patent No. ZL202310892345.6
Composition: Glucose oxidase 5000U/g Hexose oxidase 3000U/g.
Functions: Glucose oxidase 5000U/g
Strengthens disulfide bonds by generating H?O?, increasing gluten modulus of elasticity G' to 2,800 Pa control 1,600 Pa.
Suitable for high proportion rye/whole wheat flour ash 1.2%
2. Anti-freezing protein-enzyme complex
Innovation: Co-immobilization of ice nucleation inhibiting protein with lipase enzyme
Properties.
-Yeast survival rate of 92% after 90 days of storage at 25?.
Loss of dough extensibility 8% after thawing
3. Smart Amylase Controlled Release Technology
Action curve.
40% activity at mixing stage ? 70% at rising stage ? 100% before baking
Advantage: Precise control of starch pasting degree DSC measurement peak temperature from 68? ? 72?
