I have been baking my own bread but when I was away due to work I brought some bread and saw this ingredient, thus asking what is this, if anyone knew.
Enzymes in dough tend to convert starch to sugar, it is a slow process so in yeast breads not much chance for enzyme action. Enzymes are present in the dough without having to be added my guess is they are adding enzymes to encourage faster or more conversion of the starch.
is the most likely enzyme added...typically in the form of diastatic malt - which is commonly added to flour, but more is also added in many bread recipes.
I use malted barley for maximizing production in my worm bins as well as top-dressing plants in our raised beds. I buy malted grains from a brewery supply and there are several other malted grains. Malted simply means a grain that has been germinated, air dried and now it's ready to use.
After the malting process, the grain might be roasted to hit specific flavor & color profiles in beers and ales. In studying how to use the enzymes, I turned to a handful of brew masters in Portland to get a handle on which specific enzymes are available.
Here they are: amylase, arylsulphatase, β-glucosidase, cellulase, chitinase, dehydrogenase, phosphatase, protease and urease. This doesn't mean that other enzymes aren't found but rather these enzymes were those which were the most important for nutrient cycling in our organic soils.
It's my understanding that amylase is the main one discussed by bread bakers but I could be wrong.
Just what little I've learned from fermenting sauerkraut, bread, etc.
anything ending in "ose" is a sugar. i.e. sucrose, fructose, glucose.
anything ending is "ase" is an enzyme. See list above from O C Jim. Amylase is the carb (sugar) enzyme and is present in your saliva. The digestive breakdown of bread begins in your mouth as you chew and the saliva flows.
Start baking your own. Then ask questions.
-Gordon
I have been baking my own bread but when I was away due to work I brought some bread and saw this ingredient, thus asking what is this, if anyone knew.
post pictures - tell us about your bread...
but what's a "natural enzyme"... It's easy - everyone knows - it's an enzyme that's natural.
This is one reason why we make our own bread - mostly because no-one will tell us exactly what we're eating.
I fully await your next post when you ask what processing aids (or "clean label" ingredients are).
-Gordon
you don't run this forum, and i can post and ask what i like whenever i like
me too.
-Gordon
Enzymes in dough tend to convert starch to sugar, it is a slow process so in yeast breads not much chance for enzyme action. Enzymes are present in the dough without having to be added my guess is they are adding enzymes to encourage faster or more conversion of the starch.
Gerhard
is the most likely enzyme added...typically in the form of diastatic malt - which is commonly added to flour, but more is also added in many bread recipes.
I use malted barley for maximizing production in my worm bins as well as top-dressing plants in our raised beds. I buy malted grains from a brewery supply and there are several other malted grains. Malted simply means a grain that has been germinated, air dried and now it's ready to use.
After the malting process, the grain might be roasted to hit specific flavor & color profiles in beers and ales. In studying how to use the enzymes, I turned to a handful of brew masters in Portland to get a handle on which specific enzymes are available.
Here they are: amylase, arylsulphatase, β-glucosidase, cellulase, chitinase, dehydrogenase, phosphatase, protease and urease. This doesn't mean that other enzymes aren't found but rather these enzymes were those which were the most important for nutrient cycling in our organic soils.
It's my understanding that amylase is the main one discussed by bread bakers but I could be wrong.
OC Jim
OC Jim, thank you i found the same about amylase in my research
Just what little I've learned from fermenting sauerkraut, bread, etc.
anything ending in "ose" is a sugar. i.e. sucrose, fructose, glucose.
anything ending is "ase" is an enzyme. See list above from O C Jim. Amylase is the carb (sugar) enzyme and is present in your saliva. The digestive breakdown of bread begins in your mouth as you chew and the saliva flows.
See this incomplete list.
http://www.dummies.com/how-to/content/how-to-figure-out-the-meaning-of-nutrition-words.html
But don't put complete faith in incomplete lists. for example Lacto = Milk. Not necessarily. Lactobacillus.