date:Oct 31, 2018
that serve food-preserving purposes. In fact, enzymes are among the few preserving ingredients that can be considered both clean label and natural. They were originally used primarily to extend shelflife in breads.
Natural enzymes, especially proteases and carbohydrases (such as alpha- and beta-amylase), can be used to balance volume, adjust color and browning, and reduce staling. They also shorten processing time and can balance rheology. These qualities are especially useful in helping to con