Enzyme systems are synonymous with AFI as AFI prides itself in the specialization of developing enzyme solutions for the baking industry. A variety of enzyme systems have been industrialized by AFI for countless applications including flour correction; strengthening; softening; and DATEM replacement. Enzymes are used in the production of bread to enhance various aspects of the dough as well as the final product. By enhancing fermentation, starches are broken down into simpler sugars providing food for yeast while gluten and other dough components are modified to improve dough handling properties. Furthermore, enzymes contribute to the Maillard reaction during baking which plays a key role in the flavour and colour development of baked goods. With AFI’s tailormade enzyme systems, market-oriented bread with desirable textures and extended shelf-life can be produced.
