Benefits for Bread & Fruit Bread Industries
using Enzymatic Invert Syrup
Yeast ferments faster in Enzymatic
Invert Syrup and Yeast consumption can be reduced by about 5-10% depending
on the process.
Rapid crust colour formulation due to good Caramelisation
at 65 Deg C and Maillard reaction between reducing sugars (glucose, fructose)
and proteins present in the flour.
It imparts richer and more appetizing
appearance because of better caramelisation.
High Gelatinisation velocity gives
lower baking temperature and faster baking.
It imparts rich flavour because
of Maillard reaction and Caramelisation due to presence of fructose. Also
enhances flavour profile.
Reduces staling through moisture
retention because of humectant properties of Invert Sugar.
Invert Sugar makes dough plastic
and good to mould.
Texture, grain and crumb become
smoother and softer with addition of Invert Syrup and prolongs freshness.
Higher osmotic pressure and low water activity of Invert
Sugar Compared to sucrose will improve shelf life.
Premium brands of bread can be made
by replacing sugar with 1.5 - 3% of Invert Syrup.
Normal bread can be made by replacing
Sugar with 0.5-1.5% of Invert Syrup.
Fruit Breads can be made by replacing
10-15% of total sugar with 5-10% of Invert Syrup.
Fructose enhances starch functionality in food systems.
It lowers the temperature required to gelatinise the starch and ultimately
cause a higher final viscosity.
