High-Activity Laccase for Flour & Bakery Improvement

Product Description

Laccase is a high-efficiency food-grade enzyme preparation produced through microbial fermentation. It functions as an oxidative enzyme that catalyzes the cross-linking of polysaccharides and phenolic compounds, contributing to improved texture and processing characteristics in food systems. This product is ideal for use in flour treatment, bread and steamed bun production, and maltose/malt syrup processing. With an activity of 10,000 u/kg and presented as a light yellow powder, it supports natural and effective food quality enhancement.

Features

Dough Strengthening: Promotes arabinoxylan cross-linking, enhancing dough stability and gas retention.

Improved Whiteness & Texture: Contributes to brighter steamed buns and finer crumb structure in baked products.

Eco-Friendly Process: Uses atmospheric oxygen as a co-substrate, without harmful by-products.

Food-Grade Quality: Manufactured under strict hygiene and quality standards.

Easy to Use: Powder form ensures uniform blending in dry applications.

Technical Parameters

Key Applications

Flour improvement: enhances dough elasticity and machining performance.

Bread & steamed buns: improves volume, structure and whiteness.

Maltose/malt syrup production: assists in oxidation and clarification.

Mechanism Insight

Laccase catalyzes the oxidation of phenolic compounds in flour, leading to the formation of cross-linked arabinoxylan networks. This reinforces the dough structure, improving its viscoelastic properties and stability during processing.

Packaging & Storage

Packaging: 25 kg/drum, moisture-proof

Storage: Store in a cool, dry place

Shelf Life: 18 months under recommended conditions