{"id":208,"date":"2018-01-03T16:17:51","date_gmt":"2018-01-03T16:17:51","guid":{"rendered":"http:\/\/arteenco.com\/en\/?p=208"},"modified":"2024-02-28T09:18:32","modified_gmt":"2024-02-28T09:18:32","slug":"arteezyme-400lp","status":"publish","type":"post","link":"https:\/\/arteenco.com\/en\/2018\/01\/03\/arteezyme-400lp\/","title":{"rendered":"Arteezyme 400LP"},"content":{"rendered":"<p>Arteezyme 400LP, an exclusive and special, baking phospholipase, has positive, measurable effects on flour rheology.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-210 aligncenter\" src=\"http:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/29-300x187.jpg\" alt=\"\" width=\"300\" height=\"187\" srcset=\"https:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/29-300x187.jpg 300w, https:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/29-234x146.jpg 234w, https:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/29-50x31.jpg 50w, https:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/29-120x75.jpg 120w, https:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/29.jpg 309w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Chopin Alveograph is a well-known and world-wide recognized, leading rheology equipment used in measuring flour strength and quality. The dough is sheet and inflated to a bubble and the maximum values of P (pressure) and L (extensibility) are recorded at rupture time. The value W (the area of the inflating curve) is a direct measure of flour strength (the higher the value the stronger the flour) and is positively correlated with bread volume (higher W-&gt;bigger volume)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-211 aligncenter\" src=\"http:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/30-300x254.jpg\" alt=\"\" width=\"300\" height=\"254\" srcset=\"https:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/30-300x254.jpg 300w, https:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/30-173x146.jpg 173w, https:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/30-50x42.jpg 50w, https:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/30-89x75.jpg 89w, https:\/\/arteenco.com\/en\/wp-content\/uploads\/2018\/01\/30.jpg 518w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p class=\"Event\"><strong>facts<\/strong><\/p>\n<p>1- Arteezyme 400LP is an active baking phospholipase that has positive effects on bread volume.<\/p>\n<p>2- Arteezyme 400LP positive effects can be measured rheologically on well-known equipment like Chopin Alveograph<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arteezyme 400LP, an exclusive and special, baking phospholipase, has positive, measurable effects on flour rheology. Chopin Alveograph is a well-known and world-wide recognized, leading rheology equipment<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":178,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[8,18,15,13,5,12,11,6,17,9],"class_list":["post-208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-bread-improver","tag-enzyme-in-cake-and-cookies","tag-enzymes-for-flour-and-bread","tag-enzymes-in-dairy-products","tag-flour-correction","tag-food-improvers","tag-improve-flour-quality","tag-increasing-bread-quality","tag-microbial-rennet","tag-quality-of-food"],"_links":{"self":[{"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/posts\/208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/comments?post=208"}],"version-history":[{"count":1,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/posts\/208\/revisions"}],"predecessor-version":[{"id":212,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/posts\/208\/revisions\/212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/media\/178"}],"wp:attachment":[{"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/media?parent=208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/categories?post=208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/tags?post=208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}