Flour Bleaching Enzymes

The term "bleaching" as used traditionally by the miller is an all inclusive term encompasses both the visible removal of colour by oxidation of the yellow flour pigments and the chemical maturation of flour that results from the oxidation of the flour sulfhydryl groups. Flour bleaching agents are added to flour in order to make it appear whiter (freshly milled flour is yellowish) and to oxidize the surfaces of the flour grains and help with developing of gluten. Bleaching or whitening of flour results from the oxidation by selected bleaching agents of yellow pigments present in the endosperm of wheat. Bleaching chemicals like benzoyl peroxide has known long term carcinogenic effect. Thus to avoid these bleaching agents, Advanced enzyme Technologies has come up with new innovative product named as ExtractSEB BL.

The ExtractSEB BL having specific oxidoreductases which acts on carotenoids such as xanthophylls, xanthophylls esters which are present in the flour gets bleached.

Direct bleaching effect on Carotenoids such as Xanthophyll, xanthophylls esters etc. which are present in the flour.

Directly capable of methylating the 3rd position of 3, 4 dihydroxy aromatic compounds. It was observed to cause irreversible modification of phenolic substrates, thus preventing them from serving as substrates for poly phenol oxidase thus preventing browning reaction.