November 07, 2016

08/11/2016: Enzymatic flour standardisation: Improving general flour quality

By Maria Olsen, Senior Group Bakery Manager, DuPont Nutrition & Health

Changes in flour quality are and will continue to be a problem for the bakery industry.

Large amounts of grain are processed by the milling industry and many resources used to secure the flour produced have a consistent quality.

To solve these quality problems, millers are accustomed to adding various functional ingredients to flour, mainly oxidants such as ascorbic acid and enzymes such as the traditional standard alpha-amylases and the technological advanced xylanases.

The goal when adding these ingredients is not only to maintain a uniform performance but also to improve the general quality of the flour. Due to the increased use of enzyme technology by flour-mills, rapid advances are constantly being made in improving general flour quality.

DuPont Nutrition & Health offers a wide range of enzymes to make it easy to optimize almost any type of flour.

The most used types of enzymes are
•             GRINDAMYL® A Bakery Enzymes for standardizing baking performance
•             POWERBake® Xylanases for optimizing baking performance

Flour standardisation using GRINDAMYL® A
As flour is a natural product, the content of alpha-amylase varies depending on several factors such as growth and weather conditions of the crop. Change in quality due this can be overcome by supplementing the flour with fungal alpha-amylase GRINDAMYL® A at the mill. This standardisation provides the necessary basic baking properties to the flour.

Read the full article HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.

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