{"id":6366,"date":"2025-10-16T23:27:46","date_gmt":"2025-10-16T23:27:46","guid":{"rendered":"https:\/\/fz.setistudio.com\/?p=6366"},"modified":"2025-11-19T16:00:36","modified_gmt":"2025-11-19T16:00:36","slug":"concentrated-enzymes","status":"publish","type":"post","link":"https:\/\/foodzymes.sa\/ar\/concentrated-enzymes\/","title":{"rendered":"Concentrated enzymes"},"content":{"rendered":"
Scientific name<\/strong><\/td>Product name<\/strong><\/td>Affect<\/strong><\/td><\/tr>
Alpha Amylase (fungal)<\/td>F-zym Amylase-F<\/td>Increases volume.
Develops fine and soft crump structure.<\/td><\/tr>
Alpha Amylase (bacterial)<\/td>F-zym Amylase-B<\/td>Prolonged softness and shelf life.<\/td><\/tr>
Cellulase<\/td>F-zym Cellase<\/td>Increases volume and fermentation stability.
Improves dough properties and dough stability.
Used especially in bread with high fiber content.<\/td><\/tr>
Hemicellulase (fungal)<\/td>F-zym Hemilase-F<\/td>Reduces dough stickiness.
Developes fine and soft crump structure.
Improves dough stability. Increases volume.<\/td><\/tr>
Xylanase (fungal)<\/td>F-zym Xylase<\/td>Increases volume and crumb structure.
Improves dough stability and machinability.<\/td><\/tr>
Hemicellulase (bacterial)<\/td>F-zym Hemilase-B<\/td>Increases volume and improves crump structure.
Improves elasticity of the gluten and machinability of stiff doughs.<\/td><\/tr>
Glucose Oxidase<\/td>F-zym Gloxidase<\/td>Replacement of oxidizing agents.
Strengthens proteins and improves machinability.
Stabilizes dough structure and dries the dough surface.<\/td><\/tr>
Lipase<\/td>F-zym LP<\/td>Strengthens dough structure and improves its tolerance towards mechanical stress.
Improvement of finer pore structure.
Improves crumb brightness and volume yield.<\/td><\/tr>
Maltogenic Amylase<\/td>F-zym Maltolase<\/td>Significant prolongation of crumb softness and shelf life.
Accidental over-dosage without serious consequences on baking results.
Compatible to any standard baking enzyme and allows reduction of water absorbing ingredients like toasted soy flour.<\/td><\/tr>
Gluco-Amylase<\/td>F-zym Glucolase<\/td>Leads to uniform browning and enhances crust shine.
Improves flavour formation and increases volume yield.
Reduces sugar addition and avoids flaking of frozen item crust.<\/td><\/tr>
Protease (fungal)<\/td>F-zym Protease-F<\/td>Replacement of L-Cystein.
Relaxes the dough and shortens its resting time.
Improves bread quality by smooth surfaces and round edges.
Adjusts rheology parameters in extensogram and alveogram.<\/td><\/tr>
Transglutaminase<\/td>F-zym Transidase<\/td>Improves consistency and stability of the dough.
Cross-links the gluten proteins.
Improves bread quality by smooth surfaces and round edges.
Increases dough elasticity and fermentation tolerance.<\/td><\/tr><\/tbody><\/table><\/figure>","protected":false},"excerpt":{"rendered":"

Scientific name Product name Affect Alpha Amylase (fungal) F-zym Amylase-F Increases volume.Develops fine and soft crump structure. Alpha Amylase (bacterial) F-zym Amylase-B Prolonged softness and shelf life. Cellulase F-zym Cellase Increases volume and fermentation stability.Improves dough properties and dough stability.Used especially in bread with high fiber content. Hemicellulase (fungal) F-zym Hemilase-F Reduces dough stickiness.Developes fine <\/p>","protected":false},"author":1,"featured_media":6375,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35],"tags":[],"class_list":["post-6366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-raw-materials"],"acf":[],"rttpg_featured_image_url":{"full":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1.jpg",612,286,false],"landscape":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1.jpg",612,286,false],"portraits":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1.jpg",612,286,false],"thumbnail":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1-150x150.jpg",150,150,true],"medium":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1-300x140.jpg",300,140,true],"large":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1.jpg",612,286,false],"1536x1536":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1.jpg",612,286,false],"2048x2048":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1.jpg",612,286,false],"trp-custom-language-flag":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1.jpg",18,8,false],"nexta_single_blog_thumb":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1.jpg",612,286,false],"nexta_listing_thumb":["https:\/\/foodzymes.sa\/wp-content\/uploads\/2025\/10\/istockphoto-1250698714-612x612-1.jpg",612,286,false]},"rttpg_author":{"display_name":"Hawary","author_link":"https:\/\/foodzymes.sa\/ar\/author\/setistudiocogmail-com\/"},"rttpg_comment":0,"rttpg_category":"Raw materials<\/a>","rttpg_excerpt":"Scientific name Product name Affect Alpha Amylase (fungal) F-zym Amylase-F Increases volume.Develops fine and soft crump structure. Alpha Amylase (bacterial) F-zym Amylase-B Prolonged softness and shelf life. Cellulase F-zym Cellase Increases volume and fermentation stability.Improves dough properties and dough stability.Used especially in bread with high fiber content. Hemicellulase (fungal) F-zym Hemilase-F Reduces dough stickiness.Developes fine","_links":{"self":[{"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/posts\/6366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/comments?post=6366"}],"version-history":[{"count":2,"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/posts\/6366\/revisions"}],"predecessor-version":[{"id":6500,"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/posts\/6366\/revisions\/6500"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/media\/6375"}],"wp:attachment":[{"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/media?parent=6366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/categories?post=6366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodzymes.sa\/ar\/wp-json\/wp\/v2\/tags?post=6366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}