N E W R AW M AT E R I A L S
Better-for-you baking, with enzymes Naturally present in baking ingredients, enzymes play an important role in food processing. Inspired by nature, modern solutions developed with enzymes mark the silver lining between goals coming from the R&D laboratory, restraints coming from the bakery facility and the tastes and experiences consumer prefers.
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The demand for softer breads that stay fresh longer is not new. Egyptians added oil and honey to their breads to achieve this. Later, ingredients like fat, eggs and sugar were used to create a softer crumb that would stay fresh longer. Until the beginning of the previous century, the most common ingredient that was added to breads was barley flour, resulting in a softer bread with a longer shelf life. French chemist Anselme Payen discovered in 1833 that there were enzymes present in barley, which broke down starches in the flour into sugars for the yeast to consume. This inspired bakers and biotechnologists to get a better understanding of the use of enzymes in bread.
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+ The strength, tolerance & workability of the dough + The volume of baked goods + The freshness and shelf-life of baked goods + Process optimization, to minimize waste in production
Enzymes, produced by fermentation, are present in every living organism and naturally present in flour, yeast and bakery ingredients. In modern days, nature inspires Puratos to look for the best fitting enzymes that make bread stay fresh and soft while offering a texture experience for consumers.
Puratos aims to meet the consumer demand for clean(er) label by utilizing the benefits of enzymes. Here are the most common ‘better-for-you’ claims the specialist lists: + Enzymes offer the opportunity to create excellent baking products with a shorter and clearer ingredient list; Enzymes are proteins, produced by fermentation, present in every living organism and naturally present in wheat, flour and yeast. Enzymes are denaturated during the baking process and as a result, are not functional in the bread sold to final consumers. Fat reduction: certain enzymes can lower fat contents + without compromising on the softness and texture of the baked goods.
Today, the most common driver for the usage of enzymes in baked goods is refining texture. According to Evelien Agache, Director of Business Unit Bakery Improvers & Mixes at Puratos, this implies improving:
Enzymes deliver a range of functional benefits in baked goods, such as wholegrain bakery products, which are fast gaining traction among health-conscious consumers. Enzymes that help delay staling and produce baked products that stay fresh
www.bakingbiscuit.com 06/2021
