Baking quality boosted by new enzyme systems

By Noli Dinkovski

- Last updated on GMT

Deltamalt FN-A and FN-B: millers can improve flour by adding just one enzyme system
Deltamalt FN-A and FN-B: millers can improve flour by adding just one enzyme system

Related tags: Starch

Two new enzymes designed to lower the ‘falling number’ of flour – the measure of the flour’s natural enzymatic levels – have been developed by German company Mühlenchemie.

The two enzyme systems, Deltamalt FN-A and FN-B, can also improve the baking performance of flour, it claimed.

In the past, millers had to combine different preparations – now they can improve the flour by adding just one enzyme system, Mühlenchemie said.

Increasing demand for food

Climate change, political instability, increasing demand for food in general and new players in the wheat trade with less strict quality guidelines are all contributing to increasing pressure on millers, the company suggests.

“It is becoming ever more complex and expensive to treat flours in such a way that they meet customers’ expectations in respect of quality and economy,”​ according to Dr Lutz Popper, head of research and development at Mühlenchemie.

“The more parameters that have to be balanced, the more difficult it also becomes to dose the additives needed for treating the flour.

“Use of these products improves the baking performance of the flour and lowers the falling number.”

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