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Add flavour and crunch in biscuits through enzyme-enriched flour
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Wednesday, 01 June, 2005, 08 : 00 AM [IST]
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Gauri Rane, Mumbai
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Wouldn't it be wonderful if you could choose the crispness of your biscuit and the colour of your pasta?
Muhlenchemie, one of world's oldest and largest company, which specialises in flour treatment and, Nensey Food Ingredients, a branch of Palani Group of Companies, which is involved in business activities related to the food industry have come up with a process, which promises to 'build quality into flour.'
At a meeting which was attended by members of the baking industry (millers and bakers), Dr. Lutz Popper, Head of Research and Development, Muhlenchemie, Detlev Rosler, Regional Manager, Muhlenchemie spoke on how enzymes and emulsifiers could be used for providing the consumer an improved product
Enzymes are natural components of all organisms. Even tiny amounts are capable of speeding up specific chemical reactions. They also regulate metabolism. Enzymes play an important role in the conversion of food in the mouth, stomach, intestines and all other metabolic processes. Working as biocatalysts, enzymes control both build-up and breakdown of reactions, breathing, muscular activity and a great deal more. Muhlenchemie, till now has been successful in using their research on enzymes in industrial food production.
Flour industry is a very vast industry catering to a large market. It also has innumerable improvers, which can add to improvement in flour for instance good gluten quality and quantity, whiteness and good enzyme activity. All these factors are important as they help make good flour and in turn satisfy the ultimate buyer - the baker.
Rosler, explained how wheat forms a staple diet in most parts of the world, and how wheat flour is consumed in different forms as in, cakes, breads, biscuits, ice-cream cones and pastas. In India people consume it through rotis, parothas and chapattis.
He added that at Muhlenchemie laboratory, they conducted training courses for bakers and flour makers. He put emphasis on the aim of Muhlenchemie and Nensey collaboration, which is, 'to boost the innovative strength of our milling partners'.
Dr Lutz Popper, citied reasons such as grain damage, different varieties or different lots of grains that made application of flour improvement necessary. He emphasised on how nutritious wheat flour could be obtained by starting with a complete analysis of the flour and then processing it with the right enzymes and emulsifiers.
He explained as to why enzymes and emulsifiers were necessary for making biscuits and other bakery products. Very often, it is difficult to find suitable wheat flours with optimum gluten properties. To enable the efficient, economical manufacture of quality products it is necessary to control the plasticity of the dough by modifying the quality of the gluten. Giving details he said, that the addition of a certain 'STERNZYM hydrolytic enzyme complexes' permits controlled breakdown of the protein and adjustment of the water-binding capacity. This, he says, enhances the properties of the dough and baked products.
Dr Lutz said that the process of fermentation, purification, dehydration and standardization and blending was beneficial to both the flour maker as well as the baker. However it was important for the flour maker to know if he was making flour for biscuits or for some other bakery product. He gave an example of Alphamalt BK 5020 enzyme on biscuits. Biscuits that were baked from unprocessed flour looked different and the browning effect too was uneven, whereas biscuits with Alphamalt BK 5020 were evenly shaped and the browning effect too was evenly formed.
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