DuPont Nutrition & Health will share the latest findings from its bakery research in three presentations at the Cereals & Europe (C&E) Spring Meeting in Budapest on 27-29 April. DuPont is a sponsor of the three-day event in the Hungarian capital.
Recent scientific studies at the company’s largest research and development center for food ingredients in Brabrand, Denmark, have explored fundamental mechanisms and flour components that contribute to bread quality. The findings shed new light on the effects of functional ingredients in bread recipes.
Prediction of sensory moistness
One of the quality aspects of yeast-raised toast bread that concerns bakers most is sensory moistness, perceived by consumers as a feeling of freshness.
At the C&E Meeting, senior application scientist Helle Wium will present the results of a study that has investigated the ability of instrumental analyses to predict sensory moistness in bread with added emulsifiers, enzymes and hydrocolloids.
Senior scientist René Mikkelsen will continue the sensory theme with a presentation of findings that show the ability of specific enzymes to improve the moistness and palatability of 100% wholemeal bread over a 14-day shelf life.
Starch and gluten findings
The third presentation by assistant application specialist Eva Hansen will report on the effect of functional ingredients on wheat starch and gluten – and their differing effect in breads based on gluten-free or composite flour.
DuPont Nutrition & Health combines in-depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage and dietary supplement industries. We are innovative solvers, drawing on deep consumer insights and a broad product portfolio to help our customers turn challenges into high-value business opportunities. 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.