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doi:10.1094/CFW-53-3-0124 |
VIEW ARTICLE Enzymes as Processing Aids N. Rees. Innovative Cereal Systems, Wilsonville, OR. Cereal Foods World 53(3):124-126. Enzymes have become synonymous with the phrase extended shelf life (ESL), but that’s just one way to apply enzyme technology to baked goods, and not necessarily the most cutting-edge one. The U.S. Food and Drug Administration considers enzymes a processing aid, and that is a much better way to describe what enzymes are capable of. To the baker on the production floor who’s mixing a new bread formula that contains added oat fiber, resistant starch, and flax seeds on top of a 100% whole wheat dough, processing issues are everything. You can’t begin to worry about ESL until the dough makes it through the divider and reaches the right volume in the oven. As an ingredient supplier, researching and creating the best new technology is just step one. We must partner with our clients to solve the problems they’re facing now. Often, those challenges are related to process and packaging rather than shelf life. This article provides a few examples of using enzymes to simplify process and packaging technology, especially with regards to gluten free applications, frozen doughs, emulsifier reduction, and natural breads.
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