New enzyme blends extend shelf life of bread

by Jeff Gelski
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MANHATTAN, KAS. — Engrain has developed the CereZ ESL and CereZ Soft product lines. The products are blends of enzymes designed to extend the shelf life of packaged bread and other bread-based products. They are available for purchase in the United States from Research Products Co., Salina, Kas.

The blends have been shown to reduce staling of crumb and improve water absorption to extend the shelf life of products for two weeks or more.

The ESL products have been shown to reduce crumb staling to make the bread softer over the course of the shelf life. The Soft line combines reduced crumb staling with other enzymes to improve volume, strength, extensibility, stability and absorption. CereZ ESL 3000 US is prepared from wheat flour, enzymes and tri-calcium phosphate.

Manhattan-based Engrain is involved in enzyme technology.
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READER COMMENTS (2)

By bsbhat 3/8/2013 6:51:58 PM
good news. what is the role of tri-calcium phosphate? which are the enzymes?

By roberto 3/4/2013 1:43:15 AM
OK