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    DSM Enzymes For Biscuits Crackers Wafers PDF

    Uploaded by

    Orhan Avur
    This document summarizes information about enzymes used in biscuits, crackers, and wafers. It discusses the global market for these products and how enzymes fit within the value chain. It then focuses on the key characteristics and processing flows for different baked goods. The document examines how specific enzymes can impact gluten development, arabinoxylan breakdown, and batter viscosity. It also evaluates how enzymes may enable reduced water content in dough without compromising quality or increasing baking time. Overall, the document explores how enzymes can provide benefits such as energy savings, increased oven throughput, and prolonged product crispiness.

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    DSM Enzymes For Biscuits Crackers Wafers PDF

    Uploaded by

    Orhan Avur
    555 views19 pages
    This document summarizes information about enzymes used in biscuits, crackers, and wafers. It discusses the global market for these products and how enzymes fit within the value chain. It then focuses on the key characteristics and processing flows for different baked goods. The document examines how specific enzymes can impact gluten development, arabinoxylan breakdown, and batter viscosity. It also evaluates how enzymes may enable reduced water content in dough without compromising quality or increasing baking time. Overall, the document explores how enzymes can provide benefits such as energy savings, increased oven throughput, and prolonged product crispiness.

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    230231845-DSM-Enzymes-for-Biscuits-Crackers-Wafers.pdf

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    This document summarizes information about enzymes used in biscuits, crackers, and wafers. It discusses the global market for these products and how enzymes fit within the value chain. It then focuses on the key characteristics and processing flows for different baked goods. The document examines how specific enzymes can impact gluten development, arabinoxylan breakdown, and batter viscosity. It also evaluates how enzymes may enable reduced water content in dough without compromising quality or increasing baking time. Overall, the document explores how enzymes can provide benefits such as energy savings, increased oven throughput, and prolonged product crispiness.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    555 views19 pages

    DSM Enzymes For Biscuits Crackers Wafers PDF

    Uploaded by

    Orhan Avur
    This document summarizes information about enzymes used in biscuits, crackers, and wafers. It discusses the global market for these products and how enzymes fit within the value chain. It then focuses on the key characteristics and processing flows for different baked goods. The document examines how specific enzymes can impact gluten development, arabinoxylan breakdown, and batter viscosity. It also evaluates how enzymes may enable reduced water content in dough without compromising quality or increasing baking time. Overall, the document explores how enzymes can provide benefits such as energy savings, increased oven throughput, and prolonged product crispiness.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 19
    At a glance
    Powered by AI
    The document discusses trends in the global biscuit market and how enzymes can be used to improve biscuit production processes and product qualities. It provides information on market sizes, common product types, production workflows, and specific enzyme functions.

    The global biscuit market in 2008 was estimated at $60 billion or 15 million tons. The market is expected to grow 3% each year by value and volume until 2013, resulting in sales of over $70 billion and a volume of 18 million tons. From 2003-2008, growth was 4% by value and volume.

    Cracker process flows included dough mixing with or without fermentation, sheeting, cutting, and baking. Cookie process flows included dough mixing, resting, rotary molding or wire cutting, and baking. Fermented crackers and rotary molded cookies were highlighted.

    DSM Food Specialties

    Alinda Days Romania 2013

    Enzymes in Biscuits, Crackers & Wafers

    Kees Veeke – Technical Service Manager Baking EMEA

    May 2013
    Trends in baking

    Page 1
    Global market for biscuits

    The 2008 global biscuits market is estimated at >$60 bln or some 15 mln tons.
    The market is expected to grow 3% each year by value and volume until 2013
    resulting in sales of >$70 bln and volume of 18 mln tons.
    Growth in the period 2003-2008 has been 4% by value/volume.

    Page 2
    Baking Enzymes – Value chain

    Flour

    Bakery shops
    Improvers Industrial
    Manufacturers Bakeries
    Millers

    Baking
    Enzymes

    Artisan

    Retailers
    Yeast Bakeries
    Manufacturers

    Fine Baking Bread Improvers

    Other Ingredient
    Manufacturers

    Page 3
    Biscuit Key Characterisitcs

    Low moisture Long shelf life


    < 5% > 180 days

    Eat Unit weight


    Crisp / Hard 4 - 16 gram

    Page 4
    Cracker Applications (Hard Doughs)

    High water
    Low fat
    Well mixed

    Page 5
    Cracker Process Flows
    Fermented Cracker Snack / Savoury Marie Type

    Dough Mixer Dough Mixer Dough Mixer

    Fermentation Rest Sheeting

    Laminating Sheeting Cutting

    Sheeting Cutting Baking

    Cutting Baking

    Baking

    Page 6
    Cookie Applications (Short doughs)

    High fat
    Low water
    Enzymes not
    widely used

    Page 7
    Cookie Process Flows
    Rotary Moulded Wire Cut

    Dough Mixer Dough Mixer

    Rest Rest

    Rotary Mould Wire Cut

    Baking Baking

    Page 8
    Sponge Drops – cakes meet biscuits

    a possibility

    Page 9
    Which for which product

    Semi-Sweet Fermented Savoury


    Wafers
    hard dough crackers crackers

    Alpha amylase

    Endo protease

    Xylanase

    Cellulase

    Glutathione

    Page 10
    Actions on gluten
    Resulting in increased extensibility

    Protease
    (irreversible
    )

    Sodium Meta BiSulfite Cysteine / Glutathione


    (Irreversible) (Reversible)

    Glutenin Subunit (GS)


    Cysteine
    molecule
    in GS

    Page 11
    Biscuits - Breakdown of Arabinoxylan

    Highly branched area Open area Highly branched area Xylan Backbone

    Unsubstituted Xylose
    Xylan
    Arabinose
    Ferulic acid

    Mono-substituted with arabinose Mono-substituted Di-substituted


    linked to ferulic acid

    Prevention of “Checking”
    Plays a role in Sodium metabisulphite replacement

    Page 12
    Wafers – reduction batter viscosity

    Control Bacterial protease + Xylanase

    Page 13
    Water Management – hard dough biscuit

    Reduce water in formulation


    No change in dough rheology
    Reduce baking time
    No change in end-product
    (Aw, stack height)

    Page 14
    Hardness of the dough over time

    direct after kneading


    2 hrs aft kneading
    4 hrs after kneading

    160
    140
    120
    100
    force (g)

    80
    60
    40
    20
    0
    300 ppm HSP6000 300 ppm HSP6000
    1
    Control 2/3addition
    5% less water 4/5 addition
    10% less water

    Page 15
    Moisture and Aw in finished biscuits

    Biscuit after 11 days (packed)


    Moisture Aw

    6 0,4
    5,5
    5 0,35
    Moisture (%)

    4,5
    4 0,3

    Aw
    3,5
    3 0,25
    2,5
    2 Control 300 ppm HSP6000 0,2
    300 ppm HSP6000
    Control 300 ppm HSP6000 300 ppm
    5%3less water addition HSP6000
    10%5 less water addition
    1 2 water addition
    5% less 4 water addition
    10% less

    Page 16
    Baking time reduction

    Control 5% water reduction 10% water reduction

    Baking Time 7 minutes 6.5 - 6.7 minutes 6.5 - 6.7 minutes

    Baking Time
    7% 7%
    reduction %

    Is a water reduction of 10% and a reduction of baking time of 7% significant?


    How does the cost-in-use of an enzyme link to potential energy savings and
    benefits in oven throughput
    Possibility to prolong crispiness?

    Page 17

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