Bread enzyme gives softness, better sliceability and longer shelf life, says DSM
The ingredient supplier maintains that today’s consumers shop less frequently than ever before, stimulating demand for bread that has extended shelf life, with softness a key factor in breads’ perceived freshness.
Rossana Rodriguez, product manager baking enzymes at DSM Food Specialties told BakeryandSnacks.com that Panamore Soft, its new bread orientated enzyme, works extremely well in lean bread recipes and is particularly well suited to reduced sugar and fat formulations, as these bread varieties stale very quickly.
“Panamore Soft will therefore have the biggest impact in these types of applications,” she claims, adding that it delivers uniform results in all types of flour regardless of bread variety or processing method.
Containing a patent protected blend of enzymes, she said that DSM has harnessed its experience in the fields of amylases and lipolitic enzymes to produce a product that is “one step ahead of current options on the market”.
In tests, the composition of Panamore Soft produced enhanced initial softness, better sliceability and longer shelf life over time than maltogenic amylase, continued the supplier.
The ingredient, said Rodriguez, contains a starch degrading enzyme combined with lipolitic activity, which reduces the rate of amylopectine crystallisation whilst also keeping the gluten in the rubber state.
“This ensures that the bread crumb remains flexible and the desired level of resilience is achieved, resulting in a softer crumb and prolonged freshness,” added the product manager.
Rodriguez said the inclusion rate per unit is very much dependent on the application. “Positioned as a solution for softness that lasts, Panamore Soft is suited to all applications where extended shelf life is required, such as soft rolls and crumb rich breads, for example sandwich and tin loaves.”
