DuPont has expanded its DuPont Danisco PowerBake range by introducing a new generation of bakery enzymes for the South American bakery industry.
According to DuPont, the new PowerBake 8000 range is a line of fungal xylanases which improves the final product characteristics of bakery products, it also improves the consistency in flour quality.
Additional benefits of the enzymes include the improvement of gluten quality through the removal of WU-AX (water-insoluble arabinoxylans), and the addition of stability to the dough system and overall production process, accelerating development of the gluten network in bakery products.
Deia Vilela, food enzymes director at DuPont said: “DuPont has extensive experience in the food market and this launch further strengthens and complements our broad enzymes portfolio.
“Our innovations aim to bring important benefits to the baking industry.
“This new technology helps to maintain more robust production, process standardization and economic advantages.”
Eduardo Pimentel, bakery innovation manager at DuPont Nutrition & Health added: “The new PowerBake 8000 range of fungal xylanase enzymes improves the balance between stability and extensibility of the dough, accelerating development of the gluten network and with a greater tolerance of the dough, which are ideal factors during the baking process.
“This new generation of enzymes minimises the variation between flour batches and improves the quality of the end product.
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