Enzymes Enable Longer Bread Shelf Life And More

Jan. 16, 2008
This group of enzymes enables longer shelf life for bread, more flavorful cheese and carcinogen-reducing yeasts.

Bread fresher longer

Grindamyl Powerfresh baking enzyme is based on a powerful new G4-amylase that provides improved softness, resilience and foldability. The G4-amylase has been developed to delay staling in baked products. By cutting off maltotetraose (G4) from the amylopectin side chains, amylopectin retrogradation is reduced, enhancing the softness and resilience of bread and other baked goods. End result: longer shelf life.

Danisco; New Century, Kan.
913-764-8100; www.danisco.com

For dairy applications

Enzyme systems are offered to either supply flavor to cheese or dairy applications or to coagulate cheese milk. Pre-gastric lipase enzymes provide specific flavors traditionally found in highly flavored cheeses like romano, feta and provolone. These products are available in both kosher and non-kosher formats. Microbial (non-animal) enzymes manufactured from fermentation of Rhizomucor pusillus also are available.

Cargill Texturizing Solutions; Minneapolis
877-650-7080; www.cargilltexturizing.com

Helps reduce acrylamide

A new enzyme solution reduces acrylamide in baked and fried starchy foods without altering the appearance and flavor of the final product. Acrylamide is a potential carcinogen that is formed when starchy foods are baked or fried at high temperatures.

Acrylaway is an asparaginase that reduces acrylamide levels by up to 90 percent without changing the appearance or taste of the final product. It can be used in a broad range of foods such as biscuits, cookies, crackers, crisp and toasted bread plus fried and baked starchy snacks.

Novozymes; Denmark
+45 44 46 00 00; www.novozymes.com

Reduces ethyl carbamate

Laboratory results indicate new functionally improved yeasts are effective in reducing ethyl carbamate levels by as much as 54 percent in bread. Widespread human exposure to ethyl carbamate, a known carcinogen, is of concern, and breads made with yeast have been reported to be a potential source of ethyl carbamate ingestion.

This new yeast technology substantially reduces the formation of ethyl carbamate from food products and alcoholic beverages.

First Venture Technologies; Vancouver, B.C.
604-648-2200; www.firstventuretechnologies.com

Replaces potassium bromate

Veron Brox not only is a replacement for potassium bromate but it can improve bread quality and lolume. China recently banned the additive from mills and bakeries. This new product acts on flour proteins, pentosans and starch. It modifies the flour pentosans to strengthen the dough. The result is uniform crumb structure and increased volume.

AB Enzymes; Darmstadt, Germany
+49-6151-368-0100; www.abenzymes.com

Sodium bicarb and phosphate

The PrimeCap Bakery Blend line of encapsulated leavening systems offer a balanced blend of sodium bicarbonate and phosphate, encapsulated so the components release only when desired. They improve the rise in the oven or microwave resulting in increased volume. Already balanced, these convenient blends eliminate spotting that can occur from un-reacted acids or bicarbonates. Available in several variations, these blends are used in pizza dough, cookies, muffins, biscuits and other bakery products. 

Primera Foods; Cameron, Wis.
715-458-4075; www.primerafoods.com

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