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Protease

Protease

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  • 65072, Украина, Одесская обл., Одесса, пл. Бориса Деревянко, 1
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Proteases play an important role in bakery and brewing technology. Proteinase from flour hardly attacks gluten, which is explained by the insolubility of the latter. If "strong" flour with a high content of extensible gluten is used, this creates problems in dough management and degrades the quality of the bread. The addition of proteinases to the dough from "strong" flour..

Proteases play an important role in bakery and brewing technology.

Proteinase from flour hardly attacks gluten, which is explained by the insolubility of the latter. If "strong" flour with a high content of extensible gluten is used, this creates problems in dough management and degrades the quality of the bread. The addition of proteinases to the dough from "strong" flour contributes to an even distribution of carbon dioxide in the dough and better crumb formation.

In brewing, protease builds up soluble proteins, polypeptides, peptides and amino acids during malting. During the production of wort (mashing), further proteolysis of proteins takes place, which significantly affects the color, foam, stability and taste of the beer. The necessary hydrolysis of proteins is achieved by holding the mash during protein and maltose pauses. The duration of the pauses depends on the degree of dissolution of the malt and the activity of proteolytic enzymes. To activate (accelerate) the above processes, to improve the quality of beer, its taste, aroma and persistence, when using low quality malt and unmalted materials, it is necessary to add proteolytic enzyme preparations from the outside.

Other areas of use: in detergents, as a feed additive.