German flour specialist Mühlenchemie presents a new enzyme line for flour standardization to reduce sugar content in baked goods. Enzymes are among millers’ most important tools today, and are indispensable for getting consistent flour quality. For its centenary MC Mühlenchemie launched the new Omnizym brand. This product line offers flour improvers a great variety of enzyme solutions. It adds to existing MC brands such as Alphamalt, Powerzym and Mulgazym. The first Omnizym application is Sugar Replacer, which makes it possible to reduce the sugar content in bakery recipes for yeastrisen baked goods.
The need for high-quality, standardized flour for millers can no longer be met with singular approaches. Due to regional differences, in particular with regard to the quality of available raw materials, today no two sets of requirements are alike; instead, they are “omni-complex.” Meeting them takes similarly complex compositions and combinations of enzymes. MC’s answer is Omnizym, and features the ability to combine all available enzyme solutions. For this purpose, Omnizym offers standardized solutions that can be combined with enzymes developed and sourced especially for the purpose. The new product line is backed by MC’s century of experience in flour improvement. The basic idea is to offer a tailor-made answer for every individual flour standardization requirement.
Application: Sugar replacement
As the first innovation in the Omnizym series the MC research and development team presents its Sugar Replacer, with which the use of sugar can be reduced or eliminated in baked goods, without negatively affecting the quality of the final product. The new enzyme solution was developed specifically to address rising commodity and pro-duction costs.
The baking and sensory properties of baked goods depend greatly on the functions of sugar, so it is important to make sure that these parameters are not impaired when sugar is reduced. Omnizym Sugar Replacer comes in two versions. In these purely enzyme-based products, enzymes convert the starch into glucose units and thus support fermentation, colour and flavour formation. In addition, throughout the fermentation process they provide for the production of maltose and thus faster fermentation and better, more even crust colour. This is based on the enzymatic hydroloysis of long-chain polysaccharides, through which more precursors for the Maillard reaction are formed.
The second variant of Omnizym Sugar Replacer is based on the same enzyme compound, with an added flavouring component. Not only does it give the same baking performance, it also provides the identical sweetness to baked goods with full sugar content.
Flexible use in the mill
Omnizym Sugar Replacers can be used directly in the mill without altering standard treatments, which lets manufacturers use them flexibly. The ideal dosage for the desired sugar reduction can be deter-mined in baking trials under local conditions. Mills can access MC know-how at the Futuremaker Stern-Technology Center in Ahrens-burg, Germany or at MC laboratories around the world.
Source and picture: Mühlenchemie