ENZYMES ENHANCING FLOUR QUALITY

by Pinar Erdal, R&D Manager of Mirpain Bakery Ingredients, Turkey

Bread, is the most widely consumed food in the world and its main ingredient is flour. For making bread, the most consumed flour is Wheat Flour and the most important value of wheat is its quality.
The quality of the wheat flour depends on its compounds which depends on wheat variety its compounds, harvest season (winter or spring), climatic effects (rainfall), storage conditions-durations, crop and after crop treatment, planting regime, biological effects and so on.

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