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06 Oct 2014 - 12:00

DuPont makes bake-off crispness a distinguishing quality

DuPont Nutrition & Health has cracked the code to longer lasting crispness in bake-off bread with a flexible collection of ingredients. Evaluation by the DuPont sensory panel ensures the crispy crusts satisfy the preferences of international consumers.

Enjoyed for its fresh-from-the-oven taste and convenience, bake-off bread continues to grow in popularity. But its crisp shelf life is notoriously short, the crust rapidly becoming soft and leathery after baking.

Better crisp quality after baking
The DuPont™ Danisco® ingredients range offers solutions to optimise the crisp shelf life of frozen, par-baked baguettes and rolls after the final baking.

POWERBake® 4000 Bakery Enzyme is a core ingredient in each solution. Crispness can be finely tuned by selecting from a range of emulsifiers, including SOLEC™ SF-D Lecithin and PANODAN® DATEM A2020, and the hydrocolloid GRINDSTED® CMC.

“Regional preferences differ on crispness, with consumers have varying expectations of the bite quality, chewing time and texture, for example, when they eat bakery products,” says Stine Moeller, senior scientist and sensory lab manager at DuPont Nutrition & Health in Braband, Denmark.

“The most successful bakers are those who are best able to satisfy these preferences.”

Human senses are the best tool
DuPont draws on its trained panel of sensory experts to make objective evaluations of bake-off crispness. The panel is an essential measuring tool that takes over where laboratory analyses leave off.

“Despite everything that modern technology can offer, human senses are still indispensable to making a meaningful evaluation of the appearance, taste, smell, feel and sound of a food sample,” Moeller explains.

Common frame of reference
Calibration of the panellists prior to each evaluation session establishes a common frame of reference for scoring sensory parameters on a pre-defined scale. This enables DuPont to validate the capacity of ingredient solutions to provide exactly the right kind of crispness for a given market.

To learn more about DuPont’s work with sensory evaluation and other aspects of high quality and healthy bake-off production, visit www.bakeryperformance.com

 

DuPont™ Danisco® is the brand for a range of ingredients that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing. For more information on DuPont™ Danisco®, go to: www.danisco.com.

DuPont Nutrition & Health addresses the world’s challenges in food by offering a wide range of sustainable, bio-based ingredients and advanced molecular diagnostic solutions to provide safer, healthier and more nutritious food.  Through close collaboration with customers, DuPont combines knowledge and experience with a passion for innovation to deliver unparalleled customer value to the marketplace. Follow us on LinkedIn.

DuPont (NYSE: DD) has been bringing world-class science and engineering to the global marketplace in the form of innovative products, materials, and services since 1802.  The company believes that by collaborating with customers, governments, NGOs, and thought leaders we can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment.  For additional information about DuPont and its commitment to inclusive innovation, please visit www.dupont.com.


Aparecido Silveira
Senior Communications Specialist
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Reigate, United Kingdom