RESEARCH
NEWS
Alternatively, simulation of the actually determined residual activity (5% of the initial activity) resulted in no anti-firming effect. Thus, for both enzyme preparations tested at the manufacturer’s recommended dosage, it was possible to exclude a functional influence on the end-product as a result of (i) a lack of functionality in the end-product (the example of maltogenic amylase from Bacillus stearothermophilus ) or (ii) successful activity reduction during the baking process (the example of α-amylase from Bacillus subtilis).
New sales leadership for American Pan Europe
For most of the amylase preparations analyzed in the context of the project, there was only a very slight resulting residual activity in the baked product, or none at all. Moreover, by focussing on amylases, the relationship between residual activity and functionality was illuminated more exactly. In the consideration of various different amylase preparations, significant residual activity occurred only in the case of a maltogenic amylase from Bacillus stearothermophilus. Furthermore, we confirmed in the context of the project that endogenous wheat enzymes are completely inactivated by the baking process. Thus, from today’s point of view, it can be assumed that endogenous and thermosensitive exogenous enzymes are denatured during the baking process. Moreover, the texture analysis methods developed in the framework of the project allowed for the first time a differentiation in changes in the firming behaviors of wheat crumbs caused by the pre- and post-baking process. Consequently, the workgroup ascribed the anti-firming effect of maltogenic amylase to crumb modification before the baking process. Initial results based on a new, model experimental approach showed that the mere presence of enzyme during storage no longer has any functional influence in the crumb that has already been formed. Thus, from the results achieved in the context of the project, it can be concluded that the preparations examined here do not evoke any active antifirming effect in the end product, either as a result of inactivation in the baking process, or due to the absence of functionality in the end product. +++
Funding notice This IGF (Cooperative Industrial Research) Project Nr. AiF (German Federation of Industrial Research Associations) 19543 N of the Research Group of the German Food Industry e.V. (FEI), Godesberger Allee 125, 53175 Bonn, Germany, was funded via the AiF by the German Federal Ministry for Economic Affairs and Energy, based on a resolution by the German Federal Parliament within the framework of the Program to Promote Cooperative Industrial Research (IGF).
www.bakingbiscuit.com 04/2022
© Bundy Baking Solutions
Conclusions
Bundy Baking Solutions appointed new leadership for the sales team of American Pan Europe. The company restructured its team “to better serve our customers across Europe and continue to provide full lifecycle solutions that are tailored to customers’ needs,” Bundy Baking’s announcement detailed. The new sales team leaders of American Pan in Europe are (pictured, left to right): + Jesper Albertsen Vice President Sales, American Pan Europe + Helen Dooley Director of Inside Sales, American Pan Europe + Dario De Prato Director of Sales, American Pan Southern Europe + Steve Eaton Director of Sales, American Pan UK & Ireland +++
Koenig acquires Finnish spiral specialist The Koenig Group expands as it took over Vulganus Oy in July. The traditional company, based in Nastola, Finland, specializes in tailor-made spiral systems for the bakery and food industry, which have been a part of its portfolio for over 40 years. In addition to the core business of process solutions for proofing, cooling and freezing, Vulganus also offers various types of conveyor and proofing cabinet systems. The VULGANUS brand will be continued independently, Koenig announced. © vulganus.com
54
“We are pleased that Vulganus is now part of the Koenig Group. The purchase supports the implementation of our growth strategy and we are convinced that together we can further expand our product range in the field of cooling and refrigeration technology and our solutions for the international markets,” said the management of Koenig Maschinen GmbH in a statement. +++
