IBIE - 2022 Special Edition & Show Preview - 52
EYEBROW LEFT
enzymes
by Jeff Gelski, Milling & Baking News
COUNT SAVING ON VITAL wheat gluten costs as
one more way in which enzymes may assist bakers.
Enzyme systems in recent years have become
valuable tools in achieving clean labels, helping
companies replace chemical-sounding ingredients
like calcium propionate and DATEM (diacetyl
tartaric acid esters of mono- and diglycerides).
This year, the baking industry has dealt with
soaring vital wheat gluten prices.
The United States is a net importer of gluten,
Enzymebased
dough
conditioners may
be used to reduce
the amount
of vital wheat
gluten needed in
applications.
meaning it does not make enough domestically to
be self-sufficient and therefore relies on imports
to meet demand, said Troy Boutte, PhD, vice
president, innovation for AB Mauri North America.
High ocean freight costs and disappointing levels of
protein in wheat from the European Union were two
reasons for the rising costs of vital wheat gluten. At
one point in 2022, contracted prices for vital wheat
gluten had increased 60% from 2021.
Tess Brensing, senior product manager,
functional systems for Corbion, cited four areas
where enzymes may assist with vital wheat gluten
52 | INSIDE IBIE
in a March 2 presentation at the American Society
of Baking's BakingTech in Chicago.
" You have to think about increasing the water
availability for gluten development, " Ms. Brensing
said for one area. " Gluten is not gluten unless there
is water and energy put together. "
Enzymes also may improve gas cell stabilization
by creating emulsifiers, promote a stronger gluten
network through crosslinking and assist with
relaxation to facilitate dough machinability.
Available enzyme systems
Corbion offers Pristine 3000 within its portfolio
of dough conditioners that contain enzymes.
Besides reducing the need for added vital wheat
gluten, the ingredient allows bakers to overcome
hurdles like wheat protein inconsistencies and
high-speed processing without relying on gluten
supplementation and traditional systems like DATEM.
Lallemand Baking offers Essential GR 1620, an
enzyme-based dough strengthener that may be used
to reduce gluten in whole wheat and whole grain
COMBAT HIGH GLUTEN PRICES
C
They also support clean label formulating.
©Olga Khomiakova - stock.adobe.com
IBIE - 2022 Special Edition & Show Preview
Table of Contents for the Digital Edition of IBIE - 2022 Special Edition & Show Preview
IBIE - 2022 Special Edition & Show Preview - Intro
IBIE - 2022 Special Edition & Show Preview - FCa
IBIE - 2022 Special Edition & Show Preview - FCb
IBIE - 2022 Special Edition & Show Preview - 1
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