Enzyme increases volume of bread
Ingredients specialist Mühlenchemie has developed a new enzyme, which makes use of substances naturally present in flour to increase the volume of...
Ingredients specialist Mühlenchemie has developed a new enzyme, which makes use of substances naturally present in flour to increase the volume of the baked goods.
New Alphamalt EFX Mega increases fermentation tolerance and the stability of dough, as well as increasing the volume of baked goods.
"For a long time these properties were underestimated," says the company. Its scientific investigations, however, showed that some lipids (fat-like substances) have a positive effect on baking properties.
Optimising the emulsifiers and lipids naturally present in the flour, also makes it possible to reduce the amount of synthetic ingredients in the product, claims the company, while reducing problems associated with flour quality inconstancy.
