Mills have to work with wheat lots whose quality may vary according to climatic conditions. For applications that require very stable dough properties, wheat gluten often has to be added. At FIE Mühlenchemie will show, with its EMCEgluten Enhancer series, how the structure of the dough can be improved with only one-tenth of the amount of wheat gluten usually added – and that without disadvantages in the baking process. The enzyme compounds also permit a considerable reduction of the logistics costs.
Variable Falling Number toolbox
In Frankfurt, Mühlenchemie will also show a toolbox for optimizing the Falling Number of flours. For bakers and millers, the Falling Number is the measure of the flour’s own enzymatic activity and is considered an important quality criterion. Precise adjustment of the individual parameters is becoming an increasing challenge. With the EMCEmalt, Alphamalt, Betamalt and Deltamalt series for lowering the Falling Number and the Rowelit series for raising it, Mühlenchemie offers a comprehensive range of products that permit a response to all manner of different conditions.
Depending on requirements, the toolbox can be used to find flexible solutions for increasing fermentation power and thus oven rise and the volume of the baked products, enhancing flavour and browning or reducing a tendency to bake dry. Newly developed Deltamalt is the first product to enable mills to optimize the two parameters Falling Number and baking properties at the same time.
Emulsifier boosters make baking more economical
With the aid of special carboxylic ester hydrolases, Mühlenchemie’s applications technologists have succeeded in modifying the baking-active wheat lipid fractions present in the flour enzymatically, during baking, to the advantage of the process.
The Mühlenchemie products Alphamalt EFX, SFX and DFX shown in Frankfurt shift the characteristics of the flour lipids in the direction of the more strongly baking-active polar lipids with emulsifier-like structures; these are familiar from DATEM, for example. The modified wheat lipids help to create an elastic film around the gas bubbles forming during fermentation and the early stages of baking – much in the way of “bubble gum”. The “encapsulation” and stabilization of the expanding gas cells increase fermentation tolerance and the gas retention capacity of the dough.
At FIE 2017, you will find Mühlenchemie on stand 08.0C61 on the Frankfurt exhibition site.