ENZYMATIC FLOURSTANDARDISATION Improving general flour quality

摘要

Changes in flour quality are and will continue to be a problem for the bakery industry. Large amounts of grain are processed by the milling industry and many resources used to secure the flour produced have a consistent quality. To solve these quality problems, millers are accustomed to adding various functional ingredients to flour, mainly oxidants such as ascorbic acid and enzymes such as the traditional standard alpha-amylases and the technological advanced xylanases.