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DuPont has launched bakery enzyme solutions that promise to keep cakes softer and fresh-baked bread extra resilient. Using the proprietary G4 amylase technology to improve the softness throughout the shelf life and still maintain good eating quality, the Powder Fresh range is being promoted in Japan in anticipation of regulatory approval.
Expanding on the techniques used to improve softness throughout shelf life, a DuPont spokesperson told, “DuPont Danisco POWERFresh range of bakery enzymes contains a patented G4 enzyme. The enzyme trims the side chains of starch and release maltotetrarose DP4. The modified starch has less tendency to recrystallize which leads to less firming and aging thereby prolonging the shelf life of most starch-based foods.”
“It is is widely used in the bakery industry globally. G4-based POWERFresh is being promoted recently in anticipation of regulatory approval in Japan.” “Softening enzymes is one of the major enzyme categories in the bakery industry and are used globally in many different types of baked goods such as bread, buns, cakes etc.”
“A key challenge faced by industrial bakers is maintaining the fresh-eating quality of baked products due to the long transportation time taken to reach consumers from the manufacturing plant.” The bakery market in Japan is expected to see a slow but stable growth, as there has been a steady rise in the consumption of baked goods, while the demand for premium quality goods is also increasing.
“Due to changing lifestyles, Japan is witnessing a shift from traditional breakfast to more convenient, ready-to-eat, and nutritious bakery variants. POWER Fresh was developed to support this growing trend, improving the softness throughout shelf life and maintaining the superior freshness of bakery products.”
Maintaining softness throughout shelf life is a key factor for the baking sector, explains DuPont. “Softer and moister food is always more palatable for consumption. Consumers will not accept a bread or mochi (rice cake) that is stale. Consumers like what they eat to feel fresh, soft and often with a good bite. When consumers purchase a loaf of bread in the supermarket, they expect the eating experience to be consistent, whether they eat it on day one or several days after.”
“Therefore, if bakery products become dry, dull and crumbly during transportation and storage, customers will be disappointed and may not repeat their purchase. This is a major challenge for the bakers.” Driving the development of the DuPont range is the increasing trend towards clean label products, explains the spokesperson.
“DuPont Danisco POWER Fresh enzyme product range take baked goods to the next level of freshness. They were developed to provide tailored solutions for a wide variety of bakery applications such as breads, buns and soft rolls.”
“With POWER Fresh, we aim not only to satisfy what the consumer wants, but also do it more cost effectively. Our solutions protect your product naturally while maintaining its freshness and taste for a long period of time.”
“The result is a product that is more palatable for consumers, is label friendly with a shorter list of ingredients, is fresher and softer longer, with a significantly stronger, more resilient crumb than any other enzymes on the market and has less wastage due to the improved freshness throughout the shelf life.”
Going forward throughout 2017, the demand for bakery products with new flavor and unique ingredients is high in Japan, according to DuPont, as a considerable number of consumers like to try new and novel products.