DSM launches new range baking enzymes

DSM launches new range of baking enzymes

7:51 AM, 13th July 2017
DSM’s new range of enzymes for softer, moister and more cohesive bread.
DSM's new range of enzymes for softer, moister and more cohesive bread.

DELFT, NETHERLANDS: Royal DSM has launched a new range of baking enzymes that enable bakeries and bread-makers to deliver a better eating experience for gluten-free bread and other wheat-free applications.

DSM’s new range, specifically formulated for gluten-free applications, will help producers win customers and fans in this fast-growing market segment by improving the softness and moistness of their offerings.

These formulated gluten-free baking enzymes adds to the company’s portfolio and service offering, and will help product developers save time and resources in creating gluten-free bread that satisfies consumer expectations.

The new range has been formulated on a gluten-free carrier, thus opening new opportunities for improvements in the gluten-free bread eating experience. Additionally, these enzymes are perfectly applicable to further applications such as corn tortillas, rye bread and spelt bread.

Sensory panel tests carried out in May 2017 demonstrated that gluten-free bread baked with DSM’s new range of enzymes resulted in significantly softer, moister and more cohesive bread.

“Baking enzymes are widely used by bakeries because they allow them to develop not only better-textured, more appetizing bread, but also make it possible for them to leave out undesired ingredients in the bread-making process. However, gluten-free bread makers have previously had limited options to harness these benefits, since most enzymes used in the baking industry have been formulated on wheat flour, making them impossible to use in gluten-free applications. We are excited to offer the industry specialized enzyme solutions for gluten-free, label-friendly bread, enabling a better eating experience, whatever the consumer preference,” said Fokke van den Berg, business line manager baking enzymes, DSM.

© Chemical Today News 



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