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Kerry has released a new enzyme solution, Biobake Fibre, for the traditional and organic rye, rye-wheat and wholemeal bakery markets. Biobake Fibre aims to improve finished bread quality by enhancing volume and softness, as well as working to sustainably reduce energy and operational costs by maintaining good dough processability and ease of slicing. According to Kerry, its patented solution delivers these product benefits with no negative impacts on the traditional taste and authentic aromas of rye bread formulations over their shelf life. It can increase bread volume by up to 24% and softness by up to 55%, which naturally reduces the likelihood of waste. The new enzyme solution is also organic, kosher, halal and vegetarian suitable. This solution works on rye’s high concentration of non-starch polysaccharides (NSPs), which are important functional components but do not tend to be ‘process-friendly’ during dough handling. NSPs negatively affect water distribution during dough production because of their water-binding properties, resulting in a dough that is difficult to process. This leads to reduced bread volume and limits final bread quality. Biobake Fibre reduces the NSP water-binding capability and allows for better hydration and dough development. The NSPs then create consistent dough rheology, improving tolerance and gas retention. This in turn will increase specific volume, leading to enhanced crumb texture and avoiding creation of small crumb bubbles that can make slicing more difficult. Deborah Waters, global product director for enzymes at Kerry, said: “This clean label, vegetarian and organic-suitable enzyme solution can help manufacturers meet their operational cost and sustainability targets”. She added: “Most importantly, the high-quality taste and appearance of the finished rye bread has been confirmed by sensory trials conducted over product shelf life”.