New solutions reduce the addition of gluten, prevent acrylamide formation and permit trend products with a higher protein and micronutrient content
Together with its sister companies Mühlenchemie and SternEnzym, DeutscheBack GmbH & Co. KG will present solutions for the whole production chain for baked goods at IBA, the world’s leading trade fair for bakery products, confectionery and snacks, to be held in Munich from 15 to 20 September 2018 (Hall A3. Stand 549).
The relevant skills range from flour treatment to the results of the baking process. The aim is to co-ordinate all the steps in the production chain to achieve maximum profitability while meeting the demands of the market.
Examples include new applications that keep costs under control in spite of the rising cost of gluten, prevent acrylamide formation or meet the growing consumer demand for bakery products supplemented with protein and micronutrients.
Profitability is an important aspect of competition in the production of baked goods. The continuing high price of gluten as a raw material makes its addition a significant cost driver at both mills and bakeries.
The weaker or smaller the gluten content of wheat flour, the more the stability and volume of the dough is impaired; so in applications that require very stable dough properties, vital wheat gluten often has to be added.
At DeutscheBack’s exhibition stand at IBA, the baking experts will demonstrate how it is possible to greatly reduce the addition of gluten, or do without added gluten altogether in many recipes, with the aid of the enzyme compound TopBake Gluten Enhancer.
Thanks to a new combination of raw materials, only one-tenth of the amount of gluten normally required is needed in order to produce quality flour and achieve equivalent results in the baking process.
TopBake Gluten Enhancer guarantees better results from baking and reduces the cost of raw materials, logistics and warehousing.
Statutory regulations continually pose new challenges to bakers. The new acrylamide directive 2017/2158 EU, for instance, prescribes tolerances for the various product groups throughout the European Union and also requires measures to reduce the acrylamide content of bakery products.
This applies in particular to biscuits, crackers and wafers, but white and mixed loaves baked with a dark crust are affected, too.
Acrylamide is potentially carcinogenic and forms especially when the amino acid asparagine reacts with glucose at temperatures above 120 °C.
Bakers can learn at IBA how asparagine can be changed early in the baking process so that acrylamide cannot come about in this way.
The sister companies SternEnzym and DeutscheBack have developed enzyme systems that reduce the acrylamide level in bakery products by as much as 90%.
The great advantage of “Innovase ASP” is that it can be added quite simply, without changing the baking process or affecting the flavour and texture of the end product.
In other words: Innovase ASP is the optimum reassurance for bakers that they can comply with the tolerances for their products.