‘Weak gluten is a problem globally’, says DeutscheBack
The ingredients specialist has developed a line of TopBake enhancers to improve the gluten properties of baked goods. The mixes are a blend of enzymes, vegetable fibers, hydrocolloids and ascorbic acids.
“Weak gluten is a problem globally,” said Martina Mollenhauer, product manager at DeutscheBack.
The gluten properties in wheat can vary, causing difficulties at the baking stage, Mollenhauer told BakeryandSnacks.com.
These enhancers provide an opportunity for bakers to improve the end bread product, even when using weak gluten flour, she added.
Support innovation, cut costs
The enhancer blends can be used in breads with non-bread flours like maize, cassava or ancient grains like quinoa, amaranth and spelt, to improve the gluten properties lost when using such ingredients.
“Normally, when composite flours are used there are problems in terms of stability, softness and volume. You can really close this lack,” Mollenhauer said.
She said the mixes give bakers opportunity to be innovative and develop specialty breads without compromising on dough strength and bread quality.
It can also cut costs for bakers, she added. “Manufacturers can reduce the vital glutens added to baked goods and therefore cut costs. The exchange of vital wheat gluten is interesting for some bakers as there is a big capacity problem. However, with the enhancers you need less storage area and logistics cost less.”
Vital wheat gluten is also very volatile in terms of pricing, she added. “You have a real price benefit in combination with logistical and storage issues.”
