Starch Damage: How to Control Better
Introduction of Starch Damage? Starch damage is one of the important quality parameters in wheat flour milling, primarily in the
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Wheat Endosperm: How to Make Better Flour Texture
What is Wheat Endosperm? Wheat endosperm is the major storage tissue of a kernel of wheat. It is found between
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Falling Number: How to Maintain a Better?
What is Falling Number? The determination of alpha amylase activity by the Falling Number test method is attributed to the
Milling
Protein Modification: How to Get Better Quality
Introduction of Protein Modification Protein modification is found in all cells and tissues of all living things, including plants. All
Milling
Dough Fermentation: How to Better Control
What is Dough Fermentation Dough fermentation involves much more than simply allowing dough to “rise” during fermentation. It involves the
Milling
Protease: How to Better Effect on Baking
Introduction on Protease Protease is an enzyme that causes the chemical breakdown of proteins into smaller fragments, i.e. peptides or
Amylolytic Enzyme: How to Work Better in Food
Introduction of Amylolytic Enzyme Amylolytic enzymes play a significant role in food processing. The term ‘amylolytic’ is derived from the
Crumb Softness: How to Improve better Shelf Life
What is Crumb Softness? Crumb softness is how the inside of bread feels when you bite it or press it.
Oxidative Enzymes: How to Improve Better Flour
Introduction of Oxidative Enzymes Oxidative enzymes control oxidation in living systems and food processing through the transfer of electrons and
Cereal Enzymes: How to Better Use
Introduction of Cereal Enzymes Cereal enzymes are specific biocatalysts for different kinds of cereal grains, i.e. wheat, corn, barley, oat,