Eric Russell looks at a new range of enzymes which it is claimed enable bakers to produce high quality products and cut costs at the same time.
Danish company Danisco has developed a unique way to ensure a reliable performance in bread production with a new range of enzymes containing hexose oxidase.
The first generation of the Grindamyl SureBake enzymes varies from pure hexose oxidase to optimised complexes. The hexose oxidase in Grindamyl was initially isolated from the edible carrageenan seaweed Chondrus crispus and is now produced using a yeast.
The main benefit is its ability to improve the gluten network in dough systems. As the gluten network is oxidised during mixing and fermentation, strong bonds are formed between the gluten molecules. The result is reduced dough stickiness, a stronger and highly manageable dough system tolerant of variations in processing parameters and excellent end products.
When Grindamyl SureBake is applied to a dough system, a stronger and better developed gluten matrix appears. This improvement in dough machinability results in increased product capacity and possibilities to cut down on waste and production stoppages.
Grindamyl SureBake enables millers and bakers to adjust the rheological properties of any flour. Dough stickiness normally creates major problems during bread production and the enzyme overcomes this by creating a better gluten network with a higher hydration capacity and by having an oxidising effect on the dough surface, resulting in a drier dough.
This means that stickiness problems and production setbacks caused by fluctuating flour quality characteristics and the addition of high amounts of xylanase can be easily solved.
Due to the improved gluten development and, thereby, the higher water absorption capacity, more water can be added than when using other oxidative enzymes, resulting in more cost-effective production.
The opportunity to add extra water also brings about a volume increase. This is caused by the improved ovenspring resulting from the improved gluten matrix and increased water addition.
Grindamyl SureBake will also supplement chemical oxidants and improve products that require a strong oxidative effect.
In strengthening the gluten network, Grindamyl SureBake produces a rounder dough shape with a smooth and homogeneous surface and, after baking, a final product with greater volume and better dimensions.
Grindamyl SureBake can generally be used in any process where the flour requires an extra oxidative effect. In this way, just-milled green flour can obtain the desired properties and weak flour can be up-graded. It can also be used in various procedures where a highly stable system is required such as frozen dough.
The mechanism behind hexose oxidase is that the sugar present in the dough system is oxidised via the consumption of oxygen. This generates the corresponding lactone (oxidised sugar) and hydrogen peroxide.
Hydrogen peroxide reacts with free sulphur groups in the gluten network and forms covalent disulphide bonds. These bonds are very strong and difficult to break by heat or mechanical treatment. In other words, the strength of the gluten network is increased significantly, creating a stronger and more manageable dough.
Danisco develops, produces and markets food ingredients, sweeteners and sugar in some 40 countries.
Obesity solution
Imperial College in London has recently discovered that injections of an appetite protein normally secreted in the intestine significantly trimmed the urge to eat in both thin and obese people. Dr Stephen Bloom, of the Department of Metabolic Medicine, says the discovery could lead to treatments for obesity.
The protein is called peptide YY (PYY), and it reduces food intake by sending signals of satiety to the brain. Previous research had shown that normal weight people do not eat as much when given doses of PYY before a meal. The latest study finds the effect is equally potent in the obese, cutting short term food intake by about 30 per cent in both groups.
The protein did not cause any obvious side effects and this is not surprising, Bloom adds, since the body releases a wash of it after every meal.
The gut hormone fragment peptide YY3 -36 (PYY) reduces appetite and food intake when infused into subjects of normal weight. In common with the adipocyte hormone leptin, PYY reduces food intake by modulating appetite circuits in the hypothalamus. But, in obesity, there is a marked resistance to the action of leptin, which greatly limits its therapeutic effectiveness.
During tests, caloric intake during a buffet lunch offered two hours after the infusion of PYY was decreased by 30percent in the obese subjects and 31percent in the lean subjects. PYY infusion also caused a significant decrease in the cumulative 24-hour caloric intake in both obese and lean subjects. PYY infusion reduced plasma levels of the appetite stimulatory hormone ghrelin.
The study was carried out in accordance with the principles of the Declaration of Helsinki. The subjects were screened by a dietician who assessed their eating behaviour with the Dutch Eating Behaviour Questionnaire 7 and the Eating Attitudes Test questionnaire. Scores were used to assess hunger, nausea and meal palatability.
Sugar replacer
As everyone pushes the benefits of reduced sugar consumption, opportunities for growth in the sugar replacer market continue to multiply for food manufacturers.
German company Palatinit, a subsidiary of sugar group Südzucker, says the Sydney university Glycemic Index Research Service has confirmed that the company's sugar replacer Isomalt has a glycemic index (GI) that is well below many types of sugars. With a value of 2, Isomalt belongs to the group of carbohydrates that could be recommended for frequent consumption.
The GI is a measure of the effect of a carbohydrate on the blood sugar level. Scientists believe that a low glycemic diet will reduce the level of insulin production and help to reduce the level of blood cholesterol. This, in turn, can help prevent cardiovascular diseases, obesity, and diabetes.
It is measured against glucose, which corresponds to a reference value of 100. Standard sugar (saccharose) has a GI of 68, honey 55, lactose 46, and fructose 20. White bread, cereal, or boiled potatoes have a high glycemic index. Pineapples and ice cream have medium values whereas apples, legumes, or milk have low glycemic values.
Palatinit says that food manufacturers using Isomalt instead of sugar can reduce the glycemic index of products such as bakery, ice cream, cereal and fruit bars or jam. Its low GI is due to the stability of its molecular bonds.
The product is manufactured from beet sugar in a two-stage process that rearranges and stabilises the bonds. As a result, neither plaque bacteria in the mouth nor digestion in the small intestine are able to break down Isomalt completely.
New stabiliser
Riplex is a new stabiliser and emulsifier system from Riken Vitamin. It dissolves readily in the mix and is very cost effective because of higher stabiliser concentration. It also means a smoother texture because it leads to smaller ice crystals making it ideal for ice cream recipes. Its increased viscosity improves smoothness and richness in the mouth and the stiffness and whippability of ice cream.
It contains a combination of 50percent stabiliser and 50percent high active emulsifier and is a cold water soluble system that can replace the existing dry blend and spray cooled options.
Riplex enables 20percent lower dosage in comparison to traditional stabiliser systems and has great synergy with milk replacer in building up the structure of ice cream. It also works well with vegetable and dairy fat.
Gentle fibre
CNI, Colloïdes Naturels International, has added what it calls a gentle fibre to its product range. Fibregum is an acacia-derived dietary fibre that is bifidogenic, tasteless and odourless, low calorie and features low viscosity. It acts as both stabiliser and emulsifier and can be used in most fibre-fortified food items.
It is GMO, chemical and enzyme free and is completely safe. With more than 90percent soluble fibre on dry extract according to the AOAC method, Fibregum is completely natural.
Besides its technical properties of emulsifying, texturising, film forming and encapsulating, it offers high solubility, high resistance to acidic environment, no odour, no flavour and very low viscosity.
Its molecule is mainly composed of polysaccharides and small amounts of proteins and associated substances such as polyphenols and minerals.
Fibregum is not metabolised by human digestive enzymes and moves into the colon where it is fermented by the endogenous microflora. It stimulates the development of the beneficial bacteria, bifidobacteria and lactobacilli and leads to the production of short chain fatty acids, which are beneficial in the human body.
By stimulating this beneficial colic flora, Fibregum may help to regulate different functions like gut transit and immunity systems. It has also been shown to increase stool weight. Because of this resistance to digestion by human enzymes, the product has a very low calorific value, under 2kcal/gm.
Due to its high molecular weight and its branched structure, Fibregum is slowly fermented compared to other fibres, explaining its very good tolerance up to the dose of 50g/day and health benefits that could be distributed all along the colon.
Moreover, due to its encapsulating properties, it has been shown recently that the product has synergistic effects with exogenous bacteria, the so-called probiotics, increasing their survival in the product and during their transit in the gut.
Available in instant form, Fibregum is highly soluble in water and can be incorporated to food in order to increase the content of dietary fibre. It can be used in various products such as dairy products, beverages, confectionery, bakery, processed fruits, frozen desserts and dietetic specialties.
