Technology aims to improve whole grain baking

- Last updated on GMT

Related tags: Whole grain

Danisco has launched a series of products aimed at helping the
baking industry cope with the move towards whole grain products
that is expected in the US in 2005.

The Denmark based company expects the emphasis placed on whole grain products by the pending dietary guidelines to increase consumer demand for this type of product, therefore providing an opportunity for the baking industry to expand its markets into this area.

However, Danisco believes that the addition of whole grains, seeds, nuts and fibers challenges producers with high speed production lines, making great demands on the gluten network of the dough. This, says the company, can result in processing difficulties, poor volume and unacceptable quality.

It says the solution to such problems lies in improving the gluten network and has launched two products to serve this end, namely Panodan Datem and the enzyme technology, Grindamyl PowerBake.

Panodan interacts with the gluten proteins to strengthen and stabilize the dough during processing, proofing and baking and is already widely used in artisan breads, which are denser and typically contain high levels of whole grains.

However, according to Terese O'Neill, director business development for emulsifiers at Danisco: "These ingredients function in both mainstream and specialized manufacturing"​.

Grindamyl PowerBake, on the other hand, is a xylanase that solublizes the fiber to minimize its negative effect on gluten development. Danisco believes that this product is the only xylanase on the market that is not inhibited by native proteins found in wheat and other grains.

The company also noted that as whole grain products are generally more expensive to produce because of the increase in ingredient costs and processing times, its technology is important in bringing improved processing ability and quality.

Related topics: Ingredients

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