Enzyme can prolong bread shelf life up to two weeks, claims Mühlenchemie

By Oliver Nieburg

- Last updated on GMT

Related tags Starch

Enzyme can prolong bread shelf life up to two weeks, claims Mühlenchemie
German firm Mühlenchemie has developed a baking enzyme that it claims can increase the shelf life of bread by up to two weeks.

The company’s recently launched Alphamalt Fresh enzyme is said to breakdown parts of amylopectin, a component of starch which re-crystallises during storage and leads to staling.

Impact on characteristics

Olaf Gerken, food engineer and head of baking and rheology lab at Mühlenchemie, told BakeryAndSnacks.com​ that characteristics in bread would be mostly unchanged.

“Texture, colour and other properties of bread remain almost unaffected, therefore the enzyme can be combined with flour and bread improvers targeting for instance volume yield, crumb structure, or colour without the risk of negative impacts,”​ he said.

He added that as the enzyme was a processing aid it need not appear on ingredients lists, which would allow manufacturers to keep a clean-label.

Dosage

According to Gerken, dosage depended upon the concentration of the product. For concentrations Mühlenchemie recommends 25-75 ppm (flour base) for bread formulations, which it claims can prolong crumb softness for 21 days, without any negative effects.

He added that there were applications for the enzyme in rich bakery products, such as scones and cakes. However, he warned higher doses would be required and the effectiveness would be reduced.

Adjustments

Gerken said that almost no adjustments were required to formulate with the enzyme.

“Alpha-amylase may have an improving effect on the function of the enzyme, and vice versa alpha-amylase may be supported by Alphamalt Fresh. Hence a lower dosage of both is an option, but not a necessity,”​ he said.

He added that the enzyme was relatively cheap.

Mühlenchemie is a member of the Stern-Wywiol Gruppe, and is based in Ahrensburg, Germany.

Related topics Ingredients Bread Health

Related news

Show more

Related products

show more

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Plant-based prowess

Plant-based prowess

Content provided by ADM: Innovation that Feeds the Future | 18-Oct-2023 | Case Study

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels...

Tomorrow’s bakery shortenings. Today.

Tomorrow’s bakery shortenings. Today.

Content provided by Cargill Oils | 10-Oct-2023 | White Paper

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are...

1 comment

What effects has this new enzyme in the human body?

Posted by Natural Baker,

Do you know?
Do you care?

Report abuse