DuPont debuts new enzyme strengthening solution for bakery

21 Feb 2018 --- DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.

The new product range is making its debut at the ASB Baking Tech 2018 convention in Chicago.

The POWERBake 6000 offering is developed to enhance dough strength, but its unique quality is the versatility. Used in combination with other enzymes and ingredients, the range of strengthener products can provide food manufacturers with a variety of new options and capabilities in the development of their baked goods. Those unique combinations also can help with reformulation challenges.

“The versatility of the POWERBake 6000 range can help food manufacturers address many of the issues they are facing in the development of their baked goods,” says David Guilfoyle, Group Manager, Bakery, Fats and Oils. “Combined with the knowledge and capabilities of our applications team, this strengthener can deliver unique solutions and a host of new options for bakery products.”

Guilfoyle told FoodIngredientsFirst: “Presently, we have seen great results in bread, buns, and rolls, in both whole wheat and white patent flour applications. We are currently working on extending our testing to include use in pizza dough, bagels, and English muffins. We anticipate the enzyme solutions will work well in many different applications and we routinely take into consideration the different formulations impact on what solutions is needed. For example, in higher fat baked goods we aim to limit the impact on the rancidity/oxidation flavors over the product’s shelf life when using a solution from the POWERBake 6000 range.”

“We expect the response to this range will be very positive. The new POWERBake 6000 range addresses a key industry need and helps the baker reformulate their product with a strong solution. The POWERBake 6000 range is an industry proven robust strengthener, and when paired with the POWERBake 7000 range of oxidation systems, the bakery products have incredible oven spring, and very good crumb strength and crumb whitening,” he explains.

The POWERBake 6000 product range boasts many other capabilities, including:

Enhancing the emulsification process;
Creating a synergistic dough strengthening effect;
Improving tolerance to processing variations and raw materials;
Increasing the volume of the final product; and
Improving crumb structure and whiteness.

Identifying gaps to fill through gluten-free
Meanwhile, DuPont also announced the results of a consumer survey where consumers in four key European markets were asked about their attitudes to gluten-free bakery products. The survey results have revealed the untapped potential for bakers to develop more and better-quality products with extra nutritional benefits. You can read the results of this survey on our sister publication NutritionInsight here.

By Elizabeth Green