新鲜是烘焙食品中最大的挑战之一。诀窍是让产品品尝到长期保质期内，特别是如果您有干净的标签。但为什么烘焙食品首先陈旧？和什么角色可以酶play in this process to save the day? To answer these questions, Dr. Lin is joined by Tisa Drew, a staff scientist at Novozymes— a world leader in enzyme production.

与酶延长保质期

Tisa breaks down the science of how enzymes function in baked goods, and the role they play in protecting freshness and shelf life. She also tackles some of the misconceptions about enzymes, touching on subjects like GMOs and what to declare on labels. Plus, get some specific enzyme application suggestions. Other topics are:

  • How enzymes are produced
  • What happens to them during the baking process
  • 酶的新趋势
  • 酶和蛋糕

对于这个主题的另一个接受，斯蒂芬派克解释了如何测量酶在面包中的效果。Caliber技术专家斯蒂芬拥有30年的谷物行业经验。他分享了C-Cell，技术对食物检测进行数字图像分析。它可以分析烘焙食品的内部结构和形状，以便可量化的客观数据。

解决了一些问题是：

  • 你如何看待酶与成像的影响？
  • 如果您在更换清洁标签的数据如DATEM这样的成分，它将如何帮助？
  • What are some top trends and questions coming in from bakers?

了解更多C-Cell技术here。