March 2013 – “Faster and better – we seem to strive for these qualities in all walks of life. Enzymes work behind the scenes to do this for bakers.”

“These natural proteins, in the form of a complex, precise arrangement of amino acids, promote highly specific biochemical actions…By helping bakers advance production through enhanced dough handling and tighter process control, enzymes address cost-effective flour correction, replace emulsifiers and optimize egg usage. They aid finished product quality through increased baked volume, finer crumb structure, extended shelf life and acrylamide reduction. Simply put, enzymes help bakers get the best from their raw materials. This translates to improved economics and a more satisfied customer.”

“…The past two decades experienced an increase in enzyme use in all baked foods. “There are two reasons we believe this is happening,” said Trey Muller-Thym, vice-president, Thymly Products Inc., Colora, MD. “The first is due to the increasing and fluctuating cost of functional ingredients such as vital wheat gluten and ascorbic acid. Enzymes tend to have a stable, lower price point, and bakers appreciate this. The second reason is because of consumers’ increased scrutiny of product labels. It is our belief that the end consumer is looking for easy-to-ready labels void of ingredients that sound like a chemistry lab,” he said. “And then, when bakers replace these other ingredients with enzymes, they discover the many extra perks that enzymes bring to the formulation.”

Author: Donna Berry | Source: Baking and Snack