44-8 |
A new enzyme that saves on the cost of emulsifiers in baked goods |
T. M. FORMAN, Technical Services/Cereal Foods, Novozymes North America, Inc., 77 Perry Chapel Church Rd., Franklinton, NC 27525 Manufacturers of yeast raised breads and rolls have traditionally used costly emulsifiers such as DATEM and Sodium Stearoyl Lactylate to obtain maximum dough stability and loaf volume. Recently a lipase having specificity towards both polar and non-polar flour lipids has been introduced. This product is unique in that commercially available baking lipases have been specific to only the non-polar lipids. Polar lipids in flour such as lecithin and digalactosyl diglyceride, when modified by the enzyme, tend to stabilize the gas cells formed in dough during the proofing and baking processes, resulting in loaves with good volume and fine crumb structure. This enables bakeries and bread improver manufacturers to reduce the amount of emulsifier needed to obtain the desired effect, significantly reducing their ingredient costs. HPLC profiles as well as results from numerous baking trials will be presented to demonstrate the effect of this new enzyme.
Session 44, NEW PRODUCTS & TECHNOLOGIES
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