Improvement of various high-gluten and low-gluten flours, expanding application areas
Falldetails
Industry Needs
High-gluten flour suffers from significant fluctuations in gluten quality, resulting in an unstable gluten network in the dough, insufficient gas retention during fermentation, and bread that tends to be smaller in volume and have a coarse texture after baking. Frozen flour products are prone to collapse and dryness after thawing and baking. Low-gluten flour is difficult to control precisely; excessively strong gluten can cause cakes to shrink and harden, cookies to shrink and deform, and the shortcrust pastry to be dense. Traditional solutions often rely on chemical oxidants and emulsifiers, which are difficult to control in terms of dosage, have labeling limitations, and can easily lead to a stiff texture if used excessively. Furthermore, batch-to-batch variations of raw materials are difficult to reconcile, resulting in poor finished product stability. Factories are forced to passively use higher-grade specialty wheat, increasing raw material procurement costs.
Solution Details
High-gluten flour improvement primarily relies on enzymes such as glucose oxidase, xylanase, and lipase to optimize the gluten network. It is suitable for products such as toast, European-style bread, hamburger buns, noodles, frozen dumplings, and frozen fried dough sticks, enhancing gluten strength, improving dough gas-holding capacity, resulting in larger, finer-textured, and less prone-to-collapse finished products, while also improving freezing tolerance. Low-gluten flour improvement mainly uses neutral protease, xylanase, and lipase to gently weaken the gluten, suitable for cakes, cookies, shortbread, tart crusts, and muffins, preventing finished products from hardening, shrinking, and collapsing, resulting in a soft and crisp texture. The application of enzymes aligns with the clean label requirements for flour improvement, reduces the amount of chemical improvers used, and expands the application areas of flour.
