improve dough stability

Yulin Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvement
- 20 Years of Flour System Research Evidence
As an ISO certified supplier of bread improvers in 12 countries worldwide,
Yulin has solved dough stability challenges for 764 industrial bakery companies
through enzyme directed modification technology. All data in the following
content is from third-party laboratory verification (SGS Report No. YLN-DS2309-
0281), ensuring traceable and verifiable information.

Yulin core enzyme preparation technical parameters and mechanism of action
1. Double oxidase system (Patent No. ZL202310892345.6)
Composition: Glucose oxidase (5000U/g) + Hexose oxidase (3000U/g).
Functions: Glucose oxidase (5000U/g)
Strengthens disulfide bonds by generating H₂O₂, increasing gluten modulus of
elasticity (G') to 2,800 Pa (control 1,600 Pa).
Suitable for high proportion rye/whole wheat flour (ash >1.2%)
2. Anti-freezing protein-enzyme complex
Innovation: Co-immobilization of ice nucleation inhibiting protein with lipase
enzyme
Properties.
-Yeast survival rate of 92% after 90 days of storage at 25℃.
Loss of dough extensibility <8% after thawing
3. Smart Amylase Controlled Release Technology
Action curve.
40% activity at mixing stage → 70% at rising stage → 100% before baking
Advantage: Precise control of starch pasting degree (DSC measurement peak
temperature from 68℃ → 72℃)