New enzyme concentrate enhances flour properties
BakingBusiness.com, May 19, 2011
by Jeff Gelski

AHRENSBURG, GERMANY — Muhlenchemie has introduced Betamalt 25 FBD, a vegetable enzyme concentrate under its amylase range that enhances the baking properties of flour. Obtained from barley and wheat, the enzyme concentrate has high starch degradation potential. Betamalt 25 FBD may be used as an alternative to amylolytic flour improvers for standardizing the rheological properties of wheat and rye flours.