{"id":161650,"date":"2025-07-08T09:09:30","date_gmt":"2025-07-08T07:09:30","guid":{"rendered":"https:\/\/biocon-enzymes.com\/sectores\/enzymen-gebruikt-in-de-bakkerijsector\/"},"modified":"2026-06-11T13:53:37","modified_gmt":"2026-06-11T11:53:37","slug":"enzymen-gebruikt-in-de-bakkerijsector","status":"publish","type":"sectores","link":"https:\/\/biocon-enzymes.com\/nl\/sectores\/enzymen-gebruikt-in-de-bakkerijsector\/","title":{"rendered":"Enzymen gebruikt in de bakkerijsector"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;162675&#8243;][vc_column width=&#8221;1\/1&#8243;][vc_column_text border_color=&#8221;color-131781&#8243; border_style=&#8221;solid&#8221; uncode_shortcode_id=&#8221;431206&#8243; css=&#8221;.vc_custom_1757063896467{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 6px !important;padding-left: 18px !important;}&#8221; border_color_type=&#8221;uncode-palette&#8221;]Dankzij hun specifieke eigenschappen maken enzymen het mogelijk om kritieke processen zoals fermentatie, vochtretentie en structurele stabiliteit te beheersen, zelfs in complexe formuleringen zoals glutenvrije producten. Hun gebruik verbetert de kwaliteit van het eindproduct en vergemakkelijkt de ontwikkeling van nieuwe, gezondere, duurzamere en functionelere recepten, zonder afbreuk te doen aan traditie of innovatie.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;615085&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;126707&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;-5&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;454098&#8243;][vc_custom_heading text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;703702&#8243;]Voordelen van enzymen in bakkerijproducten en desserts[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;118686&#8243;]Desserts vormen een essentieel onderdeel van de culinaire ervaring. Naast smaak worden ze gewaardeerd om hun textuur, versheid en uiterlijk. Om deze eigenschappen te bereiken zonder kunstmatige additieven, bieden enzymen natuurlijke oplossingen die ingredi\u00ebnten tijdens de bereiding transformeren. Ze werken rechtstreeks op zetmeel, eiwitten en suikers en veranderen hun structuur en gedrag om de kwaliteit van het eindproduct te optimaliseren.[\/vc_column_text][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;490238&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;198445&#8243; css=&#8221;.vc_custom_1753173660244{padding-left: 18px !important;}&#8221;][vc_single_image media=&#8221;161655&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;four-five&#8221; uncode_shortcode_id=&#8221;188603&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;823435&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;190716&#8243;][uncode_lottie json=&#8221;http:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-2.json&#8221; speed=&#8221;10&#8243; frame_from=&#8221;0&#8243; frame_to=&#8221;100&#8243; media_width_percent=&#8221;60&#8243; uncode_shortcode_id=&#8221;157232&#8243; title=&#8221;Enzima 01 Animation&#8221;][vc_column_text uncode_shortcode_id=&#8221;192353&#8243;]Door ze toe te voegen, worden de textuur, de aroma&#8217;s, de versheid en de aanpassing van recepten aan nieuwe markteisen mogelijk, zoals glutenvrije producten of producten met een verbeterd voedingsprofiel. Bovendien bevorderen ze duurzamere productieprocessen, verminderen ze het gebruik van grondstoffen en minimaliseren ze afval. Laten we eens naar een paar voorbeelden kijken:[\/vc_column_text][vc_empty_space empty_h=&#8221;2&#8243;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;145268&#8243; text_color_type=&#8221;uncode-palette&#8221;]1[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;136928&#8243; text_color_type=&#8221;uncode-palette&#8221;]Verbeterde textuur en structuur[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;116528&#8243;]Enzymes allow for the production of doughs that are, for example, more homogeneous, lighter, and with better air retention during baking. This results in a spongy and stable crumb with a pleasant texture. Enzymes such as transglutaminases strengthen protein networks, while amylases act on starches to promote efficient fermentation and controlled expansion during baking.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;154083&#8243; text_color_type=&#8221;uncode-palette&#8221;]2[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;137037&#8243; text_color_type=&#8221;uncode-palette&#8221;]Langdurige versheid[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;144980&#8243;]Na het bakken verliezen sommige producten snel hun versheid door retrogradatie van zetmeel. Bepaalde enzymen helpen intern vocht vast te houden en vertragen dit proces, waardoor de zachte textuur van het product langer behouden blijft zonder kunstmatige conserveermiddelen.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;124779&#8243; text_color_type=&#8221;uncode-palette&#8221;]3[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;141928&#8243; text_color_type=&#8221;uncode-palette&#8221;]Verbetering van smaak en aroma[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;783999&#8243;]Enzymen zoals proteasen breken eiwitten af in peptiden en aminozuren die de natuurlijke smaak versterken.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;758184&#8243; text_color_type=&#8221;uncode-palette&#8221;]4[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;345025&#8243; text_color_type=&#8221;uncode-palette&#8221;]Verbeterde voedingswaarde[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;207281&#8243;]&#8221;Enzymatische werking verhoogt ook de biologische beschikbaarheid van voedingsstoffen. Door macromoleculen af te breken tot eenvoudigere vormen, kan het lichaam de nuttige bestanddelen van voedingsmiddelen beter opnemen.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;249666&#8243; text_color_type=&#8221;uncode-palette&#8221;]5[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;147641&#8243; text_color_type=&#8221;uncode-palette&#8221;]Kostenverlaging en proceseffici\u00ebntie[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;969686&#8243;]&#8221;Het gebruik van enzymen versnelt processen zoals fermentatie en verbetert de stabiliteit van deeg, waardoor productietijden worden verkort, afval wordt geminimaliseerd en een consistente kwaliteit wordt gewaarborgd.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;239242&#8243; text_color_type=&#8221;uncode-palette&#8221;]6[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;152946&#8243; text_color_type=&#8221;uncode-palette&#8221;]Development of allergen-free products[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;213908&#8243;]&#8221;In glutenvrije formuleringen helpen enzymen de structurele en sensorische eigenschappen van gluten na te bootsen zonder complexe additieven. Specifieke combinaties maken het mogelijk glutenprote\u00efnen uit grondstoffen te verwijderen of nieuwe eiwitnetwerken met vergelijkbare functionaliteit te cre\u00ebren, waardoor resultaten worden bereikt die vergelijkbaar zijn met traditionele producten.&#8221;[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;785602&#8243; css=&#8221;.vc_custom_1753090309449{padding-right: 18px !important;}&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;3&#8243; overlay_color=&#8221;color-138342&#8243; 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override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/6&#8243; uncode_shortcode_id=&#8221;134604&#8243;][vc_custom_heading heading_semantic=&#8221;p&#8221; text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;105368&#8243;]Neem contact met ons op om glutenvrije oplossingen te ontwikkelen[\/vc_custom_heading][vc_raw_js]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[\/vc_raw_js][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/6&#8243; uncode_shortcode_id=&#8221;946419&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=&#8221;1\/3&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;690862&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;126707&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;-5&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;454098&#8243;][vc_custom_heading text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;193480&#8243;]Enzymen in panettone[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;111299&#8243;]&#8221;Panettone is een ideaal voorbeeld om het potentieel van enzymen in bakkerijproducten te demonstreren. Het is een technisch veeleisend product dat een luchtige structuur, een elastische kruim, een goed ontwikkeld aroma en een lange houdbaarheid vereist.[\/vc_column_text][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;490238&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;198445&#8243; css=&#8221;.vc_custom_1753173660244{padding-left: 18px !important;}&#8221;][vc_single_image media=&#8221;161654&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;four-five&#8221; uncode_shortcode_id=&#8221;169494&#8243;][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;4&#8243; back_color=&#8221;color-475114&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;739790&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;111110&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;192594&#8243;]Laten we enkele voorbeelden bekijken:[\/vc_custom_heading][vc_empty_space empty_h=&#8221;1&#8243;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;173919&#8243; css=&#8221;.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;179242&#8243; text_color_type=&#8221;uncode-palette&#8221;]Stabiliteit en volume bij lange fermentaties[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;114603&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;302866&#8243;]&#8221;Bij de productie van panettone is een lange fermentatie essentieel om de juiste aroma\u2019s en textuur te ontwikkelen. Transglutaminase wordt gebruikt om de eiwitten in het deeg te stabiliseren door kruisverbindingen te cre\u00ebren die het interne netwerk versterken. Hierdoor kan het deeg de lange fermentatie beter doorstaan zonder zijn structuur te verliezen en behoudt het zijn volume en vorm met een goed ontwikkelde kruim tijdens het bakken.&#8221;[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;644665&#8243; text_color_type=&#8221;uncode-palette&#8221;]Optimalisatie van gistactiviteit[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;948411&#8243;]&#8221;Tijdens de fermentatie breken amylasen zetmeel af om eenvoudige suikers vrij te maken die de gist voeden. Dit resulteert in een actievere en gelijkmatigere fermentatie, wat leidt tot een hogere gasproductie en daardoor een lichtere en luchtigere textuur. Daarnaast wordt het aromatische profiel van panettone versterkt, waardoor de natuurlijke smaak intenser wordt.&#8221;[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;117159&#8243; text_color_type=&#8221;uncode-palette&#8221;]Houdbaarheid zonder conserveermiddelen[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;293714&#8243;]&#8221;Na het bakken voorkomen bepaalde enzymen dat de kruim te snel hard wordt. Door de retrogradatie van zetmeel te vertragen, helpen zij vocht langer vast te houden. Dit zorgt gedurende meerdere dagen voor een zachte en aangename textuur en verlengt de houdbaarheid zonder kunstmatige conserveermiddelen.&#8221;[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;133351&#8243; text_color_type=&#8221;uncode-palette&#8221;]Glutenvrije panettone met verbeterde textuur[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;844904&#8243;]&#8221;Bij glutenvrije versies kan het ontbreken van het tarwe-eiwitnetwerk de structuur aantasten. Om dit op te lossen worden enzymcombinaties zoals proteasen gebruikt om bestaande eiwitten te wijzigen, terwijl transglutaminasen nieuwe bindingen tussen deze eiwitten cre\u00ebren. Dit resulteert in een deeg met de nodige samenhang en elasticiteit om een goede kruimstructuur te ontwikkelen, zelfs zonder gluten.&#8221;[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;116656&#8243; text_color_type=&#8221;uncode-palette&#8221;]Eenvoudig gebruik in industri\u00eble of ambachtelijke processen[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;489073&#8243;]&#8221;De enzymen die in panettone worden gebruikt, kunnen eenvoudig in het proces worden ge\u00efntegreerd.<br \/>\nZe kunnen tijdens de meng- of fermentatiefase worden toegevoegd zonder de rest van het recept te wijzigen. 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