The company said that the latest advances in enzyme technology have given viable opportunities to overcome common sensory pitfalls and bake soft, high-volume bread with unrivalled fresh-keeping properties and a consumer-friendly label.
The new FIBERline enzyme complex, from the DuPont Danisco ingredient range, is at the heart of these enzyme solutions which the company says are shaking up old perceptions of high-fibre bread as dry, tough and unappealing to the consumer majority.
According to Dupont, FIBERline has displayed an excellent ability to strengthen the gluten structure and slow the staling process in wholemeal, wholegrain and added-fibre breads – both key to a high sensory quality: high-fibre bread gains a volume, softness and fresh-keeping quality similar to that of traditional white bread, which remains the overriding first choice of consumers in Europe.
The company also believes that FIBERline allows bakers to respond to market demands for cleaner label products by either using enzymes in their formulations, or by replacing conventional ascorbic acid with natural acerola extract at no expense to bread volume and shape.
Bakers also can choose to add emulsifiers alongside the enzyme complex to achieve an even better sensory quality than obtainable when baking high-fibre bread with enzymes only.
“A consumer research study conducted in cooperation with Lindberg Research, indicates that the majority of Western Europeans understand the positive effect of fibre in the diet and are aware that their fibre intake is generally too low,” said Anne Host Stenbak, industry marketing manager at DuPont Nutrition & Health.
“The only way to encourage consumers to eat more fibre is to raise the sensory quality of high-fibre foods. This is what FIBERline does for high-fibre bread – whilst also giving the option to reduce the number of ingredients on labels.”
