DuPont has introduced a new oxidative enzyme range for bakery product manufacturers, which serves as an alternative to ascorbic acid.
DuPont claims that enzymes in the Grindamyl Surebake range are the only hexose oxidase enzymes available which serve as an effective ascorbic acid substitute, as the ingredients serve as an effective dough strengthener.
The enzyme utilises many different sugar molecules as a substrate rather than just glucose alone, forming stronger bonds between the gluten molecules in the production process.
This leads to reduced dough stickiness, improved shape and dimensions of the final bread product, and increased bread volume during production.
DuPont says that the new range serves as a more cost-effective oxidation solution to bakery product manufacturers, as the price of asorbic acid continues to rise due in part to regulatory measures on environmental compliance and control in China.
Lee Lai See, food enzyme business director for ASPAC said: “The price of ascorbic acid is still rising.
“As many ASEAN manufacturers buy ascorbic acid from China, an increasing number of customers are switching to a Grindamyl Surebake product fully or partially to buffer their cost.
“By using Grindamyl Surebake, bakers will be able to reduce their production cost while maintaining the dough processability with improved baking performance such as better water absorption that result in bigger bread volumes.”