Gluten-free baking enzymes can improve bread softness
The range will enable bakeries to offer a better eating experience for gluten-free bread and other wheat-free applications, maker DSM said.
Softness needed to be improved
It followed research conducted by the Dutch firm earlier this year that showed two-thirds of consumers believed the softness of gluten-free bread needed to be improved.
The research also found that a “significant group” of gluten-free bread consumers are not yet positive about the value for money currently offered by gluten-free bread compared with other bread options, especially in the UK.
Better-textured, more appetising bread
Baking enzymes are widely used because they allowed bakers to develop not only better-textured, more appetising bread, but they also make it possible for them to leave out undesired ingredients, said Fokke van den Berg, business line manager for baking enzymes at DSM.
“However, gluten-free bread makers have previously had limited options to harness these benefits, since most enzymes used in baking are formulated on wheat flour, making them impossible to use in gluten-free applications,” he added.
“We are excited to offer these industry-specialised enzymes for gluten-free bread, enabling a better eating experience.”
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