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MC Mühlenchemie expands Alphamalt Fresh line: Longer freshness for bread
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Tuesday, 19 November, 2024, 08 : 00 AM [IST]
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Germany
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Flour treatment specialist MC Mühlenchemie has boosted its Alphamalt Fresh product line with two new versions that significantly extend the freshness of industrially produced bread. The new products offer different approaches to meeting the individual desires of bakeries and consumers for freshness attributes like crumb moisture, softness, and elasticity. Depending on requirements, mills can offer bakeries added value in the form of flour with functional properties that help products stay fresh longer. This reduces food waste and makes production more economical and sustainable.
Consumers want fresh foods; manufacturers and retailers must meet this demand with long shelf life and consistent quality. In baked goods, this quality is defined by characteristics like appearance, flavour, aroma, crispiness and crust. The elasticity and softness of the crumb are further key quality criteria. Baked good structure changes over time, becoming progressively harder during transportation and storage. The main reason for this is the retrogradation or partial recrystallisation of the amylopectin component of the starch gelatinised during baking.
The products in the range prevent recrystallisation of the starch gelatinised during baking, keeping the crumb soft longer. While the smaller amylose molecules move from the starch grains into their surroundings and recrystallise after baking, the larger amylopectin molecules remain in their non-crystalline form at first. Favoured by low temperatures, the amylopectin crystallises as the helical components of the molecule “coil” back up. The hardening of the crumb results from the firm binding of water by the crystallising amylopectin.
The series enzyme preparations reduce the amount of amylopectin that can crystallise. The resulting short-chain dextrins also interact with the remaining helical structures of the starch to prevent them from crystallising. If it is combined with emulsifiers or enzymes that improve the bread volume and the structure attainable immediately after baking, freshness preservation can be extended to up to three weeks.
Freshness preservation can mean different things to different bakers and consumers, but all expectations involve the crumb properties. For some, freshness has to do with crumb softness or elasticity, for others it involves a certain crumb moisture.
With this line extension, the company supplies solutions for the individual needs of bakers and consumers. It combines crumb softness and moistness to give a moist chewing sensation that makes a fresh impression even days after baking. It primarily enhances the elasticity of the crumb, providing a very good mouthfeel combined with crumb stability. Hard on the outside, soft on the inside, is how consumers would describe these advantages.
Both products are suitable for yeast-raised baked goods such as sandwich bread, hamburger buns and the like, and can be dosed according to the desired level of freshness preservation. The company also offers enzyme-based solutions for extended fresh-keeping for special applications like tortillas, flatbread and cake flours.
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