Functional improvement in the use of enhancers in sachets for the wheat flours used in bakery

摘要

Functional improvement in the use of enhancers in sachets for the wheat flours used in baking. The improvement of wheat flours are commonly used in baking, with the aim to correct the natural variations in the quality of wheat flours. These changes are the result of the types of wheat processed, harvest, processing, etc.Their use ensures the production of bakery products with greater uniformity. The replacement of traditional emulsifiers by the enzyme phospholipase in the formulation of the improvement of flour for baking, allows the marketing of them in small sachets containing quantities up to twenty times lower than the agents currently marketed.The substantial reduction of volume has a series of advantages when compared to existing agents.