Bread is considered one of the most important cereal products and a fundamental item in the food basket in Iran. According to statistics, over 90% of the consumed bread in Iran is traditional bread, which is the staple food for the majority of the population and has a high consumption rate. Throughout history, there have always been complaints about the low quality of bread in Iran. Issues such as early staleness, loss of edibility and qualitative value shortly after production, and high waste have always been problems in the production and consumption of bread in Iran. Therefore, paying attention to the quality and sensory characteristics of bread is essential.
Enzyme technology has been introduced from Western countries and its usage is based on the baking methods of various types of bulky bread. However, in Iran, traditional breads are flat, compact, and non-porous, and they have a different baking method. At each stage, from mixing the ingredients and fermentation to baking the bread, each baker operates with their unique art. Therefore, not only enzymes, but also the provision of any type of enhancer for traditional bakeries is not straightforward.
Experts at Behina provide different formulations of these enzymes for each type of traditional bread, considering the type of flour and bread baking instructions. By using Behina, it is possible to improve the quality of bread and delay its staleness with minimal cost. It also strengthens the gluten network, enhances the dough’s water absorption capacity, and accelerates the fermentation process. Enzyme formulations provide improved stability and workability of the dough, increase the softness and freshness of flatbreads, and maintain the bread’s chewability and rollability during storage. In fact, it effectively meets the needs of bread consumers and bakers. Behina can be used as a substitute for harmful chemical additives in semi-industrial and traditional bread production units. Ultimately, the use of Behina leads to increased production efficiency, reduced bread waste, and savings in wheat consumption in the country.
Advantages for Bakers:
Increased production efficiency
Increased water absorption in the dough
Increased bread volume and production yield
Increased dough stability and resistance
Increased gas retention in the dough
Increased flexibility and shaping of the dough
High cost-effectiveness considering price and consumption rate
Strengthening weak flours and resolving issues caused by soft flours
Advantages for Bread Consumers:
Improved bread digestion
Improved texture and softness of bread
Improved aroma, taste, and color of bread
Increased shelf life and freshness of bread
This product is available in 800-gram packages.
Simply add the specified amount indicated on the packaging, along with yeast, directly to the flour, and continue the dough-making process.
It is recommended to follow the recommended usage amount, as using more than necessary can make the dough difficult to work with and may not yield the desired bread.
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