Metbak P is a fungal protease enzyme preparation produced by a selected strain of Aspergillus oryzae. The enzyme will preferentially hydrolyze a wide range of proteins in an exomanner, thus producing noticeably shorter chain-length peptides than conventional bacterial protease.
The baking industry uses Metbak P when making bread with ‘hard flour,’ i.e., flour high in gluten proteins, to modify bread dough, which results in gluten elasticity and extensibility of dough.
In addition, Metbak P provides beneficial effects when used with amylase or directly in the bake.
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