The rising costs of ascorbic acid is prompting many baking industry manufacturers to search for an alternative dough strengthener. Regulatory measures on environmental compliance and control in China have caused price hikes on ascorbic acid to continue. This poses significant challenges for bakeries to produce high-quality products while maintaining good profit margin.
DuPont is the only producer of Hexose Oxidase that is an alternative to ascorbic acid for bakery products. Unlike existing oxidative enzymes, the hexose oxidase technology present in the DuPont™ Danisco® GRINDAMYL™ SUREBake product range can utilize many different sugar molecules as a substrate rather than just glucose alone. This helps improve the gluten network in dough systems through oxidization during mixing and fermentation, forming stronger bonds between the gluten, thereby giving a better production with a drier dough and thus no stickiness issue.
“The price of ascorbic acid is still rising,” said Lee Lai See, Food Enzyme Business Director for ASPAC. “As many ASEAN manufacturers buy ascorbic acid from China, an increasing number of customers are switching to a GRINDAMYL™ SUREBake product fully or partially to buffer their cost. By using GRINDAMYL™ SUREBake, bakers will be able to reduce their production cost while maintaining the dough processability with improved baking performance such as better water absorption that result in bigger bread volumes.” she added.
The GRINDAMYL™ SUREBake product range can be used in any process where flour requires an extra oxidative effect to create the desired properties and improvement of flours. The Hexose Oxidase provides an excellent dough strengthening effect in the presence of oxygen and react with either mono or disaccharides – unlike glucose oxidase, which is more dependent on flour variations and procedures. Hexose oxidase has a strong affinity for its substrates, which makes it a powerful biological oxidant.
The strengthener can be used in various procedures and applications where a highly stable system is required. With the GRINDAMYL™ SUREBake product range, millers and bakers can expect to gain benefits in:
Manufacturers who have used a GRINDAMYL™ SUREBake product have seen improved bread quality in various applications. The strengthener can also be used in various procedures where a highly stable system is required, such as frozen dough.
For more information on the DuPont bakery enzymes product range, visit http://www.danisco.com/product-range/food-enzymes/bakery-enzymes/
About DuPont Danisco
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. www.danisco.com
About DowDuPont Specialty Products Division
DowDuPont Specialty Products, a division of DowDuPont (NYSE: DWDP), is a global innovation leader with technology-based materials, ingredients and solutions that help transform industries and everyday life. Our employees apply diverse science and expertise to help customers advance their best ideas and deliver essential innovations in key markets including electronics, transportation, building and construction, health and wellness, food and worker safety. DowDuPont intends to separate the Specialty Products Division, which will be called DuPont, into an independent, publicly traded company. More information can be found www.dow-dupont.com