•Anti-staling agents for cake, salt reduction, and use of ancient grain varieties for bakery products
•Enzyme-based baking concentrates to meet current trends in nutrition Ahrensburg/Stuttgart, 19 September 2016. At Südback from 22 to 25 October 2016, DeutscheBack will present new and enhanced products enabling manufacturers of baked goods to respond to current trends in nutrition on the part of consumers. For the first time the company will be showing the enzyme system Saltase, which makes it possible to reduce the salt content of bakery products. The exhibition stand (Hall 1, Stand H38) will also show products made from ancient, indigenous grain varieties and agents for prolonging the shelf-life of sweet pastry goods.
In the Western world, efforts are being made for health reasons to reduce the intake of salt, especially from processed foods. Since some 35 percent of our daily salt consumption comes from cereal products such as bread, biscuits and cake, this development is especially relevant for bakeries. Experts from the industry are therefore expecting a growing market for low-sodium bakery products – not only in view of possible new legal regulations, but also because consumers are becoming increasingly health-conscious.
Since salt strengthens the gluten network and is therefore an important ingredient of recipes, bakeries are faced with a challenge: they have to compensate for the negative effects of salt reduction on dough rheology and the consistency of the baked product.
In developing Saltase, Deutsche-Back has cooperated closely with its sister company SternEnzym to create a new functional system specially designed to maintain the
stability and machinability of the dough. Saltase enhances the baking performance of the doughs by improving their gas retention and reducing the stickiness of the surface. In baking trials at the Stern-Technology Center, the applications technologists were able to show that with wheat loaves it is no problem to reduce the amount of salt from 2 to 1.2 percent by using Saltase.
As a further development of an existing product, DeutscheBack will show its TopSweet Fresh Cake V that prolongs the shelf-life of plain or fruit cakes such as cupcakes or Bundt cake (Gugelhupf) and increases their volume. It does not change the properties of the dough, and the crumb remains stable even during cutting. The longer shelf-life and better consistency of the products greatly enhances their enjoyment.
For manufacturers who wish to serve the growing trend towards bakery products made with ancient, indigenous grain varieties DeutscheBack will present TopBake 1-2-Korn SB in Stuttgart. The premix containing einkorn and emmer wholemeal flour is baked with spelt flour and combines the benefit of naturalness with a slightly spicy or nutty flavour. Einkorn is a little-known cereal that is extremely wholesome and nutritious and at the same time easily digestible. It was grown in Asia Minor as long as
10,000 years ago. Emmer is rich in protein, dietary fibres and minerals, and like spelt it has been a feature of ecological farming for some time. These ancient grain varieties are very robust, need little fertilizer and stand for regional production and naturalness.
