FEATURE


amylase activity also contribute to the formation of desirable colour and aromas in bread via the metabolic activity of yeast on sugars and Maillard reactions. Flour-correcting fungal alpha- amylases such as the Novozymes Fungamyl products help to adjust flour by standardising alpha-amylase activity. Fungamyl was the first solution Novozymes ever produced for


the baking industry, in 1970, so the solution has been effectively providing flour correction benefits for more than 40 years. Fungamyl delivers consistent bread quality, standardising the alpha-amylase activity of flour at the mill. By helping maintain the production of fermentable sugars during leavening, Fungamyl ensures the desired end product characteristics such as appearance, good, even structure of the bread crumb, high bread volume, as well as increased crust colour and acceleration of the proofing step. Fokke van den Berg, Regional Manager for Baking at


Novozymes, said: “Fungamyl is clearly a value-adding product – it has been around for over 40 years and its usage continues to increase. We have seen the turnover in flour improvement grow across the EMEA region and with all our accounts, also thanks to our diverse product portfolio, including Pentopan, AMG and GoldCrust.” Flour improvement specialist Mühlenchemie has extended its


amylase range to include a highly effective vegetable enzyme concentrate. Betamalt 25 FBD lowers the Falling Number of wheat and rye flours at a much lower dosage than malt flour and fungal amylases and enhances the baking properties of the flour. “Depending on the starting material and the desired Falling


Number reduction, 10 to 50g per 100kg of flour are usually enough to improve oven rise, volume, shelf-life and browning of the baked goods”, says Dr Lutz Popper, Head of Research & Development. Despite the challenges, manufacturers are still continuing to


innovate to keep up with consumer demands and reducing gluten or eliminating it completely is becoming a big trend.


6 As more and more consumers, including those without a


diagnosed medical condition, choose to eliminate gluten from their diets for perceived health and wellness reasons, there has been a significant increase in demand for gluten-free products. In 2010, the gluten-free market in Europe, the Middle East and Africa was worth about $1.2 billion, and it is set to grow by 31.75 per cent by 2015, a Euromonitor report revealed. Despite the popularity of these types of products, gluten-free


bakery products are often considered of low eating quality. In gluten-free products, the lack of a gluten network commonly


results in an uneven crumb structure, rapid staling, reduced volume, and dry, crumbly or grainy textures. Removing wheat from recipes also diminishes a product’s nutritional value, since fat and sugar are frequently added to compensate for lost taste and textural properties. However, by using Homecraft Create GF 20 flour, a product


launched by National Starch Food Innovation at last year’s Fi Europe show in Paris, this is no longer necessary. The new flour is clean label and gluten-free that enables the


production of premium quality, nutritious gluten-free (free from wheat, rye, barley, or oat gluten) baked goods. It is an easy-to-use functional flour based on tapioca and rice. Labelled simply as ‘flour’, it helps to support the production of gluten-free baked goods with improved texture, visual appeal, shelf-life and nutritional composition. In this way, manufacturers can profit from growing market demands for better tasting gluten-free products. The product was also nominated for an innovation award at


the Fi Europe show in the bakery category. With a completely different benefit, German ingredients firm


Kampffmeyer Food Innovation GmbH has brought Tip-Top Ultra Clean to the market. This is an enzymatically inactivated, low-dust release flour that


improves the processing of doughs by machine as well as by hand. n


European Baker Magazine - Digital Digest • www.worldbakers.com 6


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