Germany-based Mühlenchemie has developed two enzyme systems, Deltamalt FN-A and FN-B, to reduce the falling number of flours.
The two enzyme systems are also capable of improving the baking performance of flours.
Previous mills had to mix different preparations to improve the number of flours, which now can be achieved by adding a single one enzyme system.
The falling number of flour is considered by bakers and millers to be the perfect parameter to measure the flour's natural enzymatic activity and quality.
As told by Mühlenchemie research and development head Dr Lutz Popper to FoodIngredientsFirst, the primary challenge was to identify the correct enzyme protein in case of Alphamalt FN-A or the required enzyme pair in case of Alphamalt FN-B.
Dr Lutz Popper was quoted by FoodIngredientsFirst as saying: "This had been attempted before for many years if not decades.
"Both enzyme systems can be used either as standard enzymes for flour or bread improvers to address baking and rheological issues at the same time, or as problem solvers in case of flour qualities far off the standard."
The instability in wheat quality will increase with time due to arrange of factors that include change in climatic conditions, increasing demand for food in general and political and economical instability.
Millers find it more and more difficult to treat flours in a way such that they can meet the demand of the consumers in terms of quality and cost.
Two new enzyme systems developed by the German flour mill are based on a fungal amylase (Deltamalt FN-A) or a combination of enzymes naturally present in grain with fungal amylase (Deltamalt FN-B), which can control the falling number, as well as increase the baking performance of flour.
