World Grain - August 2011 - 64

INFO MATERIAL AND TRADE FAIRS
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BestFlours No. 13 / 11

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Alphamalt EFX Mega
The emulsifier booster A new enzyme for more profitable baking

The importance of the flour’s natural lipids
For a long time the baking potential of wheat-flour lipids was underestimated. As far as quantity is concerned, lipids are insignificant compared to the main constituents of flour such as starch and proteins. We, the Mühlenchemie team, have set ourselves the task of activating this hidden potential in order to optimize the baking properties of the flour. The total lipid content varies between 1 and 2.5 percent, depending on the level of extraction. It is a complex mixture of polar and non-polar lipids which interact with the starch, and in particular with the gluten proteins, during preparation of the dough and the baking process. • Non-polar lipids consist of a glycerol molecule esterified with three fatty acids. Because of their molecular structure these lipids are hydrophobic. • The polar lipids in wheat flour are mainly glycolipids and phospholipids (lecithin). These lipids are based on glycerol, but the latter is only esterified with one or two fatty acids and a polar group. They are surfaceactive and therefore have an effect on baking properties.

How Alphamalt EFX Mega works
Achievement of the optimum bread volume depends on the ratio of non-polar to polar lipids and their amount, non-polar lipids having an unfavourable effect on bread volume. Alphamalt EFX Mega takes the strongly heterogeneous nature of the wheat lipids in respect of polarity into account, and also their interaction with other constituents of wheat flour. The specific esterase activities of Alphamalt EFX Mega have the effect of splitting the non-polar lipids naturally present in the flour into mono- and diglycerides and the polar lipids present, such as lecithins and galactolipids, into more strongly hydrophilic molecules. This results in a noticeable shift towards the baking-active, polar lipid classes with emulsifier-like structures similar to those familiar from the emulsifier DATEM, for example. It is assumed that the modified wheat lipids help to create an elastic film around the gas bubbles that form during fermentation and the early phase of baking – rather like bubble gum. The “encapsulation” and stabilizing of the expanding gas cells results in increased fermentation tolerance and greater gas retention capacity of the dough.

What is Alphamalt EFX Mega?
Alphamalt EFX Mega is a new enzyme; it is user-friendly and economical. Biochemically it is an esterase. The esterase group consists of enzymes that split both dissolved and non-dissolved or emulsified substrates. The family also includes lipases, phospholipases and glycolipases.

The benefits of Alphamalt EFX Mega
Technical
• Greatly increases baked volume • Enters synergisms with emulsifiers, in particular DATEM • Boosts the effect of emulsifiers • Improves fermentation tolerance • 100 % replacement of mono-and diglycerides possible • Improves dough stability • Compensates for fluctuating flour qualities

The development of Alphamalt EFX Mega
When developing Alphamalt EFX Mega the question we asked ourselves was how to exploit the natural potential of emulsifying substances in wheat flour to improve the baking properties. With the aid of special esterases we succeeded in modifying the baking-active wheat lipid fractions present in the flour by enzymatic means during the baking process. When one or both of the fatty acids are split off, molecules with stronger polar properties form and enter firmer bonds.

Economic
• Reduces the amount of emulsifier required • Compensates for fluctuating effects of DATEM • Releases storage capacity

The Mühlenchemie product range

MC Navigator 1: Baking MC Navigator 2: Rheology

Alphamalt EFX Mega Emulsiﬁer booster

Betamalt 25 FBD – Vegetable enzyme concentrate based on barley

EMCEglutenPlus – boosts the efﬁcacy of gluten

STERN-WYWIOL GRUPPE AT A GLANCE
The specialist companies and their functions

Trade fairs and conferences
· Food Technology Summit, Mexico City/Mexico 21–22 September 2011 · IAOM, Dead Sea/Jordan 2–5 October 2011 · ModernBakery, Moscow/Russia 10–13 October 2011 · ALIM, La Antigua Guatemala/Guatemala 20–23 November 2011, Stand 24/25
Future of Flour – A Compendium of Flour Improvement art and ﬂour – a Worldwide Gallery of Flour Sacks

Mühlenchemie DeutscheBack SternEnzym SternVitamin Hydrosol OlbrichtArom HERZA SternLife SternMaid Sternchemie Berg+Schmidt

The Stern-Wywiol Gruppe at a glance

· FIE, Paris/France 29 November–1 December 2011, Stand 2C33 · Iba, Munich/Germany 17–22 September 2012

Germany Mühlenchemie GmbH & Co. KG Kurt-Fischer-Straße 55 22926 Ahrensburg, Germany Tel.: +49 / (0) 41 02 / 202-001 Fax: +49 / (0) 41 02 / 202-010 info@muehlenchemie.de www.muehlenchemie.de

Brazil Stern Ingredients do Brasil Ltda. Alameda dos Maracatins, 1435 Edifício Imaginaire – Conj 1110 04089-015 São Paulo, SP/Brazil Tel.: +55 / 11 37 28-47 60 Fax: +55 / 11 37 28-47 62 info@sterningredients.com.br www.sterningredients.com.br

China Stern Ingredients (Suzhou) Co., Ltd. Block 9, Unit 1, Ascendas Linhu Industrial Square, 1508 Linhu Avenue Fenhu Economic Development Zone 215211 Wujiang, China Tel.: +86 / 512 6326 9822 Fax: +86 / 512 6326 9811 info@sterningredients.com.cn www.sterningredients.com.cn Russia KT "OOO Stern Ingredients" pr. Obuchovskoj oborony, d. 45, lit. "O" 192019 St. Petersburg, Russia Tel.: +7 / (812) 319 36 58 Fax: +7 / (812) 319 36 59 info@sterningredients.ru www.sterningredients.ru

India Stern Ingredients India Private Limited 211 Nimbus Centre, Off Link Road Andheri West Mumbai – 400 053, India Tel.: +91 / (0) 22 / 402 755 55 Fax: +91 / (0) 22 / 263 258 71 info@sterningredients.in www.sterningredients.in

Mexico Stern Ingredients, S.A. de C.V. Guillermo Barroso No. 14 Ind. Las Armas, Tlalnepantla, Edo. Méx. C.P. 54080, Mexico Tel.: +52 / (55) 5318 12 16 Fax: +52 / (55) 5394 76 03 info@sterningredients.com.mx www.sterningredients.com.mx

Poland Representative Ofﬁce Krzysztof Grabinski ul. Kwitn aca 15/2 ¸ 01-926 Warsaw, Poland Tel.: +48 / (0) 22 / 244 37 90 Fax: +48 / (0) 22 / 490 62 94 info@sterningredients.pl www.sterningredients.pl

Singapore Stern Ingredients Asia-Paciﬁc Pte Ltd No. 1 International Business Park The Synergy # 09-04 Singapore 609 917 Tel.: +65 / 656 920 06 Fax: +65 / 656 911 56 info@sterningredients.com.sg www.sterningredients.com.sg

Publisher and responsibility for content: Mühlenchemie GmbH & Co. KG Editors: foodfocus, Martina Schneider | Layout and design: ondesign Reproduction, use in online services and the Internet and duplication on data carriers requires the prior, written consent of the publisher.

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World Grain - August 2011

Table of Contents for the Digital Edition of World Grain - August 2011