The company claims that the hexose oxidase technology present in the DuPont Danisco Grindamyl SureBake product range has the ability to utilise a number of different sugar molecules as a substrate, rather than just glucose alone.
DuPont further added that its new product has the potential to improve the gluten network in dough systems through oxidisation during the process of mixing and fermentation, creating a drier dough and eliminating stickiness.
ASPAC Food Enzyme business director Lee Lai See 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.”
The hexose oxidase is claimed to provide a dough strengthening effect in the presence of oxygen and has the ability to react with either mono or disaccharides.
With the increasing costs of ascorbic acid, Dupont noted that its hexose oxidase will serve as an alternative dough strengthener for the baking industry manufacturers.
Additionally, the strengthener can be used in various procedures where a highly stable system is required, such as frozen dough.
In February, DuPont developed a new PowerBake 6000 product range, which was based on a new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.
