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Home / Baking, Noodles and Pasta

WINOVAZYME / EXPLORE

Baking, Noodles and Pasta

Products

Select an enzyme for this application. Final selection depends on process conditions, product grade and specifications.

Application products

Acid Cellulase

Cellulosic material hydrolysis in selected whole-grain formulations.

Acid toleranceFungus source

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Alkaline Protease

Controlled protein hydrolysis for dough relaxation and selected cereal processes.

Alkaline toleranceBacteria source

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Xylanase

Arabinoxylan modification for dough handling and water distribution.

Fungus sourceNeutral to alkaline

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Lipase

Lipid modification for dough and baking applications.

Fungus sourceNeutral

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Medium Alpha-amylase

Starch hydrolysis for process-specific cereal preparations.

Bacteria sourceNeutral

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Beta-amylase

Maltose release for selected starch and cereal applications.

Acid toleranceFungus source

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Transglutaminase (TGase)

Protein cross-linking for selected dough and noodle formulations.

Acid toleranceBacteria sourceNeutral to alkaline

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Glucoamylase

Glucose release from starch in suitable cereal processing steps.

Acid toleranceFungus source

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Fungal alpha-amylase

Starch hydrolysis to support fermentable sugar availability in dough.

Acid toleranceFungus source

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Glucose Oxidase

Oxidative dough strengthening in suitable cereal formulations.

Acid toleranceFungus source

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Alpha-amylase HT

Starch liquefaction for cooked cereal ingredients and preprocessing.

Bacteria sourceHeat stableNeutral to alkaline

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