Diastatic amylase change starch in sugars. – Proteolytic condition the proteins. – Responsible to soften the gluten, tolerance is reduced and could cause collapsing of the bread, especially in wholemeal products. Factors influencing flour behaviour Quantity and quality of gluten
Diastatic – amylase change starch in sugars. Proteolytic – condition the proteins. Responsible to soften the gluten, tolerance is reduced and could cause collapsing of the bread, especially in wholemeal products. Factors influencing flour behaviour Quantity and quality of gluten
TM_Prepare_bakery_products_for_patisserie_FN_070214.docx