DSM highlights bread making opportunities with recently launched BakeZyme® Go Pure at AACC International
DSM, booth #628, Minneapolis Convention Center, Minneapolis, 18-21 October 2015
DSM is to highlight its recent product development BakeZyme® Go Pure at its booth #628 at AACC International, a glucose oxidase originating from Penicillium chrysogenum which is used for functional oxidation in bread making. The second technical bulletin on this recent innovation will also be launched at the show.
Biochemical analyses have shown that unlike glucose oxidase originating from Aspergillus niger, DSM’s new glucose oxidase has a self-regulating mechanism to prevent high levels of hydrogen peroxide being produced during bread making. This allows for the dough to become more elastic, maintaining its extensibility and creates new opportunities to use glucose oxidase as an effective alternative to chemical oxidizers (such as ADA or Bromate) or in applications such as frozen dough.
Jeroen van Roon, Global Business Line Manager Baking Enzymes, DSM Food Specialties comments, “To meet consumer demand, bakers aim to increase the consistency, freshness and naturalness of their products, whatever the quality and availability of wheat. This requires flexible and adaptable ways to strengthen maximize flour potential.” He adds: “Thanks to the moderate release of hydrogen peroxide, especially in the mixing stage, over-oxidation of the gluten, which can cause dough to become short, is effectively prevented. The result is a highly stable, easy to mold dough which bakes into delicious final bread with improved shape and volume.”
Also at the show, Phil Latham, Innovation Manager at DSM, is to present on ‘Enzymes — Key ingredients in baking technology’ during the pre-meeting workshop ‘Recent Advances on Enzymes in Baked Goods’ on Sunday, 18th October 2:00 – 5:00 p.m. The workshop will bring together professionals from the enzyme industry and leaders of the latest developments in enzyme applications in baked goods.