The third article from the new issue of GFMT is online now. Check it out in full here.
Lutz Popper, Mühlenchemie, GmbH & Co. KG, Germany takes us through the role of enzymes in flour standardisation.
In biological systems, all the conversion processes can take place quickly at relatively low temperatures and mild chemical conditions, because enzymes help to run the reactions with lower energy input.
Read the full article here.
Lutz Popper, Mühlenchemie, GmbH & Co. KG, Germany takes us through the role of enzymes in flour standardisation.
In biological systems, all the conversion processes can take place quickly at relatively low temperatures and mild chemical conditions, because enzymes help to run the reactions with lower energy input.
Read the full article here.
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| Additives for flour standardisation - Part I: Enzymes |
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