Resistant starch (RS), or enzyme-resistant starch, has physiological functions similar to dietary fiber. So it enhances the nutritional value of baked goods. And the right kind and levels offers ingredient functionality. There are different kinds of resistant starch? That’s right, five categories to be exact: RS I: physically inaccessible because it is entrapped in its storage cell. The [...]
Transglutaminase What is Transglutaminase? Transglutaminase is a naturally occurring enzyme found in plants, animals, and bacteria. It catalyzes cross linking reactions between wheat and other proteins. In weak gluten or gluten-free systems it is used to increase volume and improve the structure of bread. In frozen dough, it increases dough stability and [...]
Emulsifier Alternative What is an Emulsifier Alternative? An emulsifier alternative is a dough strengthener or crumb softener, usually originated from enzymes, plant protein and/or hydrocolloids. They can be used partially or totally to replace traditional emulsifiers and function the same way for a clean label. Examples of emulsifier alternatives are: Transglutaminase Plant [...]
Enzyme What is an Enzyme? An enzyme is a protein catalyst that makes chemical changes in biological systems. Various categories are used in baked goods, beverages, dairy, beer, glucose syrups, starch and other food products.1 In bakery systems, enzymes act as: Dough conditioners Fermentation enhancers Anti-staling agents This enables bakers to remove [...]
