The Role for Innovative Enzymes in Gluten Free Bread
17 Jul 2017 | DSM
DSM used this year’s IFT event in Las Vegas to launch a new range of baking enzymes that enable bakeries and breadmakers to deliver a better eating experience for gluten-free bread and other wheat-free applications. DSM’s new range, specifically formulated for gluten-free applications, will help producers win customers and fans in this fast-growing market segment by improving the softness and moistness of their offerings. Fokke van den Berg, Business Line Manager Baking Enzymes at DSM, notes: “Baking enzymes are widely used by bakeries because they allow them to develop not only better-textured, more appetizing bread, but also make it possible for them to leave out undesired ingredients in the bread-making process. "
