A joint presentation prepared Dr Irina Matveeva, EMEA Baking
Technology Manager for Novozymes (Russia) with Dr Sven Schönenberg made to the
27th IAOM Mideast & Africa Conference & Expo held in Addis Ababa,
Ethiopia from October 24–27, 2016
Flour mills must deliver products with consistent baking performance.
However, to achieve this miller face several key challenges including:
• Naturally varying wheat quality
• Flour adjustment to end-users needs and flour specs
• Control baking performance
• Fluctuation is wheat purchasing costs and prices
• Inconsistent malt quality
And finally, product development is an ongoing challenge that millers need to be aware of, says Dr Irina Matveeva, EMEA Baking Technology Manager for Novozymes (Russia) in a joint presentation prepared with Dr Sven Schönenberg made to the 27th IAOM Mideast & Africa Conference & Expo held in Addis Ababa, Ethiopia from October 24–27, 2016.
Flour mills must deliver products with consistent baking performance.
However, to achieve this miller face several key challenges including:
• Naturally varying wheat quality
• Flour adjustment to end-users needs and flour specs
• Control baking performance
• Fluctuation is wheat purchasing costs and prices
• Inconsistent malt quality
And finally, product development is an ongoing challenge that millers need to be aware of, says Dr Irina Matveeva, EMEA Baking Technology Manager for Novozymes (Russia) in a joint presentation prepared with Dr Sven Schönenberg made to the 27th IAOM Mideast & Africa Conference & Expo held in Addis Ababa, Ethiopia from October 24–27, 2016.
“Enzymes are considered the most important ingredient to achieve consistent flour performance, better bread quality and to optimise costs.”
They improve the gluten network; modify non-starch polysaccharides; correct flour starch; modify lipids and stabilise dough; they can be used to weaken or strengthen gluten and finally reproduce effects usually achieve from added chemical agents.
Introduced in 1960s the world standard in the grain and flour milling industries for measuring alpha-amylase activity in wheat and flour is Falling Number, an indication of amylase activity in flour.
Flour specification includes falling number aims to hit FN250 seconds.
“Too high amylase activity (FN 250 sec) cannot give enough gassing power of yeast “Falling number is stated on flour specification sheet.”
Read the full article HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
No comments:
Post a Comment