Bind dough without guar gum
The rising price and declining availability of guar gum powder led flour improvement specialist Mühlenchemie to develop an alternative: a new combination of active enzymatic ingredients.
In the production of bread and bread rolls, EMCEbest WA is a replacement for guar gum powder for water absorption. Its maker says it ensures better dough stability during preparation and over 4% greater baked volume than guar gum powder. EMCEbest WA Pure also makes it possible to offer clean-label products, since the enzymatic ingredients in this composition do not require E numbers.
Mühlenchemie found a solution: a combination of vegetable fibres, hydrocolloids and enzymes that achieves much better stability in the Farinogram than guar gum powder in the same quantities.
The firm says its new product enables bakers to produce pleasantly dry doughs immediately after preparation and needs no additional swelling time. Baking trials carried out with a usage level of 1% (flour basis) resulted in an increase in volume of over 4%, compared with guar gum powder with normal proofing and over-proofing, says Mühlenchemie.
Contact: Mühlenchemie
www.muehlenchemie.de/english
