NEW PRODUCTS 6 BestFlours No. 13 / 11 The finishing touch for every flour treatment: Alphamalt EFX Swift – the ultimate “on top enzyme” At first glance Alphamalt EFX Swift is an unspectacular mono-product obtained from a single genus of fungus; apart from enzymes it contains no other substances that act on flour. And yet its effect is outstanding: as an “on-top booster” it optimizes any standard treatment for yeast-raised products made from wheat flour. o ppm EFX Swift 2.5 ppm EFX Swift 5 ppm EFX Swift 10 ppm EFX Swift In fact the fat-splitting esterase obtained from a common wood-degrading mould acts like an emulsifier booster and exploits the natural baking potential of wheat flour lipids. On the one hand the non-polar lipids present in the flour are split up into mono- and diglycerides; on the other, Alphamalt EFX Swift converts existing polar lipids such as phospholipids or glycolipids into much more strongly hydrophilic substances. These structural changes have a direct effect on the water-binding capacity of the flour and the stability of the treated dough. It all depends on the dosage: in Mexican bolillos the addition of 5 ppm Alphamalt EFX Swift produced optimum results. The increase in volume was 30 percent. Up to 30 percent more volume The finished yeast-risen product has a light-coloured, finely textured crumb and a remarkably large volume. In several series of tests at Mühlenchemie’s trial bakery, Mexican wheat rolls – called bolillos – produced the most interesting results: the addition of as little as 5 ppm (based on the amount of flour) increased the volume by 30 percent! And even with pastries containing sugar the effect was noticeable: besides enhancing the attributes of the crumb, the addition of 10 ppm Alphamalt EFX Swift increased the volume by 15 percent. Better fermentation tolerance, greater oven rise One of the advantages in the production process is the good fermentation tolerance of the doughs. Yeast doughs containing Alphamalt EFX Swift in addition to their standard treatment are easily able to tolerate long fermentation times. Unlike lipolytic enzymes, Alphamalt EFX Swift does not take long to achieve its positive effect. Even if the whole preparation time for the dough is less than one hour the enzymes demonstrate their full baking potential. Another outstanding feature is the excellent oven rise. The effect of Alphamalt EFX Swift (right) is especially noticeable when the bread is cut. With pastries the crumb is lighter and has a finer texture, and the volume is larger.