Enzymes reduce the dependency on emulsifiers
Next, to understand more about the science of enzymes and their use as emulsifiers and dough strengtheners, we talk with Iannis Samakidis. He is an industry technological specialist with the global biotechnology company Novozymes.
Iannis explains how enzymes are being used in the baking industry. A few questions we cover are:
- How can they extend shelf life?
- How do the effect flour?
- Why are they so specific?
- Are they safe to bake with?
- What are some different kinds?
If your interested in finding new solutions for your products, and want to dive into some deep baking science, you don’t want to miss this episode!