Ingredients R&D

Enzyme preparation may prolong bread’s shelf life by up to 15 days

April 9, 2012
/ Print / Reprints /
ShareMore
/ Text Size+

According to Germany’s flour treatment specialist Mühlenchemie GmbH & Co. KG Alphamalt Fresh keeps bread fresh longer. Mühlenchemie is offering the new enzyme preparation to keeps the crumb soft and elastic, qualities that the industry and consumers are asking for more. The new enzyme preparation can prolonging the shelf-life of industrially produced bread by up to 15 days.
Alphamalt Fresh also prevents recrystallization of the starch which has gelatinized during baking, which keeps the crumb soft for a longer period and can reduce the amount of bread that becomes stale, which could reduce return of stale products and make industrial bakeries more profitable.

In the case of bakery products, the decisive attributes are appearance, taste, smell and crispness of the crust, but a further important aspect of quality is the elasticity and softness of the crumb. Since the structure of baked goods changes over time, it becomes more difficult to maintain qualities during transportation and storage. Mühlenchemie says the main reason is recrystallization of the amylopectin content of the starch that has gelatinized during in the baking process.

Whereas the smaller amylose molecules migrate out of the starch grain into its surroundings and re-crystallize soon after baking, the larger amylopectin molecules initially remain in their non-crystalline form. At low temperatures, especially, the amylopectin crystallizes; above all, the coiled parts of the molecule “tighten up” again. The subsequent hardening of the crumb is ascribed to the firm binding of water by the crystallized amylopectin.

The company says that Alphamalt Fresh breaks down the parts of the amylopectin that can crystallize.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

Table Of Contents Subscribe

School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon