Enzymes increase volume

Nutritional ingredients supplier Cognis has developed the CCX range of high performance enzymes to provide manufacturers with a cheap way to improve baking volumes in short shelf-life yeast-raised baked goods. The enzymes aid the mixing of doughs that are dry, highly concentrated and easy to handle, says the firm.

The quality and quantity of gluten in dough is key to gaining optimum results. During mixing, fermentation and baking, a three dimensional gluten network materialises. Carbon dioxide is generated by the yeast within the gluten arrangement. The more efficient the network, the more carbon dioxide will be contained within the dough.

A chink in the chain arises in the form of the flour components known as pentosanes. They are a mixture of water soluble and insoluble long chained carbohydrate molecules that disrupt the gluten arrangement. Nutrilife CCX is capable of partially degrading the molecules and increasing their water solubility. Water soluble pentosanes can bind more water, which results in drier dough.

Nutrilife CCX is cost efficient and has a significant effect on volume, even when used in small amounts, claims Cognis. Bakery products including: bread rolls, baguettes, Turkish white bread and Vienna rolls were used in tests to evaluate the ingredient. In every test, Nutrilife CCX produced the same, or greater, volume than its rivals, with an enzyme dosage around 10 times lower. The enzymes performed particularly well in retarded fermentation conditions.

"This latest market-driven innovation is the result of our global market insights, and of the ongoing food technology programme at our international centre of competence for nutrition and health in Illertissen, Germany. Our aim is to provide technical advice and tailor-made solutions, so that our customers get the most appropriate ingredient for their applications," says Cognis marketing manager for food Marion Schlude.