SternEnzym unveils compound to enhance gluten-free wafers, ensuring optimum dough viscosity

25 Nov 2021 --- Enzyme designer SternEnzym is facilitating the production of high-quality gluten-free wafers with its latest compound Sternzym GA 31077 GF. This improver makes this alternative option as stable and crispy as standard wafers.

In recent years, consumer interest in gluten-free foods has risen sharply. People with celiac disease or gluten intolerance have to be careful not to eat foods containing this protein. 

But for many consumers, the reasons for choosing gluten-free foods are not strictly medical. 

More and more perceive gluten-free products as healthier. Thus, gluten-free is no longer a niche product, outlines SternEnzym.

“Adding gluten-free baked goods to a product range is an ideal way for manufacturers to expand their target groups and meet a growing demand,” says Dr. Karin Abraham, head of R&D at SternEnzym.

Speaking to FoodIngredientsFirst, Abraham says the gluten-free trend is still on the rise. “Last year, 3,792 new products were launched worldwide, with the majority of those being baked goods. This year, 4,406 products have been launched. So we can assume that a lot of innovation is still coming.”

“In the past, work has been mainly invested in bread formulations. Lately, sweet bakery products came into focus as well and thus, the number of product launches of sweet bakery products has been increasing.”

She also says another interesting topic could be “wafer products rich in nutrients.”

Rising to the challenge 
However, gluten-free flour is a challenge in producing baked goods because gluten is an essential ingredient that gives dough more elasticity and better structure. Gluten also improves mixing tolerance and gas retention ability.

With the new enzyme-based compound Sternzym GA 31077 GF, stable, crispy wafers can be made from gluten-free flour.It can be complex to make gluten-free flat-baked goods like cookies with a creme filling between thin, crispy wafer sheets. Typically, gluten is part of what gives such thin-baked goods their stability. The flour used for high-quality wafer sheets typically has a protein content of 9 to 11%. 

Below these levels, the wafer is too soft and fragile. Higher than that, the wafer becomes too hard. These fluctuations can, in principle, be compensated for with enzymes. 

However, the complete absence of gluten presents a more significant challenge for making quality wafer sheets. 

“With the help of this enzyme compound, high-quality wafers can be made from gluten-free flour. The consumer can’t tell any difference,” adds Angelika Drakulic, application technologist at SternEnzym. 

The enzymatic solution Sternzym GA 31077 GF ensures optimum dough viscosity and adaptable wafer sheet color. The ingredient can be added to various gluten-free flours and mix standardized glucoamylase enzymes from fungus with a thickener. 

Glucoamylase turns starch into glucose units, supporting fermentation and giving an even browning. The thickener contributes to the viscoelastic properties of the dough. 

By Elizabeth Green 

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