Enzyme-based baking concentrates to meet current trends in nutrition
From 28–30 November 2017, DeutscheBack GmbH & Co. KG will present a wide range of new products and baking concepts at FiE 2017 (Stand 08.0C61).
Enzyme-based baking concentrates and premixes make it possible to prolong the shelf-life of bakery products or put new items for health-conscious consumers on the market that conform to the Health Claims regulation.
In Frankfurt, DeutscheBack will be showing two products – TopBake Protein Kick and TopBake Winter Bread – that give bread and rolls an extra benefit.
Today’s consumers attach importance to a healthy diet and are more and more willing to choose fortified foods that supply them with important nutrients.
DeutscheBack’s new baking concepts were developed together with its sister company SternVitamin. They are designed in such a way that the baked goods conform to the Health Claims regulation and may be advertised with health-related statements.
With the use of the new TopBake Protein Kick premix, a 75 g bread roll contains 15% of the nutrient reference value for magnesium, calcium and potassium, and 30% of the vitamin D required, besides a higher protein content of a full 17%.
The product is a 50% premix to combine with wheat flour. The use of wheat bran, wheat germ and linseeds raises the proportion of both protein and dietary fibres well above that of an ordinary wheat roll.
The new premix TopBake Winter Bread is a flexible “on top” solution for making a winter version of popular loaves and rolls.
The usage level is calculated that a 30 g slice of bread contains 50% of the nutrient reference value for vitamin D.
To achieve this, 5% TopBake Winter Bread is added to the flour. The amount can be recalculated for the weight of a roll, depending on what is to be advertised.
Possible health-related claims when TopBake Winter Bread or TopBake Protein Kick is used are that they contribute to normal muscle function, energy yielding metabolism or functioning of the immune system, or to the health of the bones.
Both premixes are easy to dose, simple to use at the bakery, and create new incentives to buy on the part of health-conscious consumers.
A growing market for low-sodium bakery products is to be expected, too, because of increased health consciousness on the part of consumers.
For bakeries that wish to serve this trend, DeutscheBack will show Saltase and Saltase Plus in Frankfurt.
As salt is an important component of the recipe with the task of strengthening the gluten network, bakeries are faced with the challenge of compensating for the negative effects of salt reduction on the rheology of the dough and the consistency and appearance of the baked product.
Saltase is specially designed to maintain the stability and machinability of the dough. The enzyme system enhances the baking performance by increasing the gas retention capacity of the dough and reducing the stickiness of the surface.
In baking trials at the Stern Technology Center, the application technologists were able to show that a reduction of the amount of common salt from 2–1.2% in wheat rolls is no problem when Saltase is used.
DeutscheBack has continued the development of its series TopSweet Fresh Cake for pastry goods and TopBake Fresh for bread and rolls.
The enzyme systems prolong the shelf-life of the crumb in all manner of different baking applications.
The new generation of enzymes not only slows down the ageing of the crumb, it also results in a moister, fresher impression when the bread is chewed. The longer shelf-life and enhanced consistency increase the enjoyment value and economy of the baked products.