Bread Enzyme Preparation BM-3608
1. Market Background
- More and more consumers are reading product labels and ingredient lists, believing that products with simpler ingredient lists and fewer additives are healthier.
- Long-shelf-life bread becomes increasingly dry after one month of storage, with poor softness and moisture retention, and significant crumbing.
- The demand for clean label compound enzyme preparations is growing rapidly.
2. Product Features & Advantages
- Imported high-concentration compound enzyme preparation
- Clean label, high cost-effectiveness
- Dry and smooth dough with excellent expansion and structural support
- Improves softness and moisture retention
- Optimized formulation with synergistic effects
Suitable for all types of bread that require enhanced soft and moist texture
3. BM-3608 Test Application
Test Recipe
| Ingredient | Weight (g) | Weight (g) |
|---|---|---|
| High-gluten flour | 1000 | 1000 |
| Sugar | 180 | 180 |
| Salt | 10 | 10 |
| Yeast | 16 | 16 |
| Water | 470 | 470 |
| Butter | 90 | 90 |
| Calcium propionate | 3.3 | 3.3 |
| Zhenxian No.2 | 5.5 | 5.5 |
| Sorbitol solution | 40 | 40 |
| Glycerin | 10 | 10 |
| Malt syrup | 20 | 20 |
| Liangpin Improver | 15 | 15 |
| Bread Enzyme Preparation BM-3608 | - | 13 |
Texture data tested at room temperature after storage for 1 day, 15 days, 1 month, 2 months, 3 months and 4 months.\
3. BM-3608 Test Application Results
Non-oiled toast: After proofing to the same extent and baking, toast with BM-3608 has better expansion, fuller volume and better melt-in-the-mouth texture.
Laminated butter toast: After proofing to the same extent and baking, toast with BM-3608 has even better expansion, fuller volume, finer crumb structure and better melt-in-the-mouth texture.
◆ Softness & Anti-aging Properties
Toast Hardness Change During Storage
During storage, the hardness of bread with BM-3608 is significantly lower than that with competitor enzyme. Especially after 15 days of storage, toast with BM-3608 is much softer, effectively delaying starch retrogradation.
◆ Elasticity
Toast Elasticity Change During Storage
During storage, toast with BM-3608 shows slightly better elasticity and resilience than that with competitor enzyme.
◆ Conclusion
During storage, adding Bread Enzyme Preparation BM-3608 results in:
- Dry and smooth dough with excellent oven spring and structural support
- Fine and white crumb structure of toast
- Significantly improved toast softness and moisture retention, enhancing mouthfeel
- Suitable for products requiring clean labels
4. Recommended Dosage
Based on total flour weight, the recommended dosage is 1%-1.5%.