Home
/
People
/
Lutz Popper
Lutz Popper Scientific Director and
Lutz Popper
SternEnzym
Scientific Director
290 biscuits
Show User Info
Articles
How Enzymes Shape the Future of Biscuit, Cracker and Wafer Production
How Enzymes Shape the Future of Biscuit, Cracker and Wafer Production
Hemicellulases like xylanases optimize wheat flour, enhancing water binding. Xylanases and proteases synergize for superior wafer production, reducing water rates and processing time. In this enzymati...
Exploring Amylase's Impact on Biscuit, Cracker, and Wafer Quality
Exploring Amylase's Impact on Biscuit, Cracker, and Wafer Quality
In the intricate world of baking, enzymes like amylase play a pivotal role in transforming dough into delectable treats. Explore their profound influence on biscuit, cracker, and wafer quality, unrave...
Enzymes as Alternative to Sodium Metabisulfite
Enzymes as Alternative to Sodium Metabisulfite
Enzymes as Alternative to Sodium Metabisulfite. The following text summarizes considerations for the use and replacement of SMBS and gives an example how to reduce or omit this chemical in a given for...
Enzymes in Wafer Processing
Enzymes in Wafer Processing
This short report shows that protease and pentosanase can be applied beneficially in wafer production.