improve dough stability

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improve dough stability

Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvement - 20 Years of Flour System Research Evidence

As an ISO certified supplier of bread improvers in 12 countries worldwide, Yulin has solved dough stability challenges for 764 industrial bakery companies through enzyme directed modification technology. All data in the following content is from third-party laboratory verification (SGS Report No. YLN-DS2309-0281), ensuring traceable and verifiable information.

Yulin core enzyme preparation technical parameters and mechanism of action

Composition: Glucose oxidase (5000U/g) + Hexose oxidase (3000U/g).

Functions: Glucose oxidase (5000U/g)

Strengthens disulfide bonds by generating H₂O₂, increasing gluten modulus of elasticity (G') to 2,800 Pa (control 1,600 Pa).

Suitable for high proportion rye/whole wheat flour (ash >1.2%)

Innovation: Co-immobilization of ice nucleation inhibiting protein with lipase enzyme

-Yeast survival rate of 92% after 90 days of storage at 25℃.

Loss of dough extensibility <8% after thawing

Action curve.

40% activity at mixing stage → 70% at rising stage → 100% before baking

Advantage: Precise control of starch pasting degree (DSC measurement peak temperature from 68℃ → 72℃)

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