Consider alternative enzyme for bread-making.Diacetyl tartaric acid ester of monodiglyceride (DATEM DATEM Diacetyl Tartrate Ester of Monoglyceride (bread dough conditioner) ) is used by bakers to strengthen and soften dough. For standard breads, DATEM usually composes about 0.3% of the total flour weight. The exact mechanism of how it functions is not well understood, but DATEM appears to interact with the hydrophobic parts of gluten, helping the proteins unfold and form cross-linked structures. Unlike other commercially used dough emulsifiers, DATEM does not form starch complexes. Its main function is as a softener. However, because it comes from raw materials such as palm oil, prices for this emulsifier emulsifier /emul·si·fi·er/ (e-mul´si-fi?er) an agent used to produce an emulsion. e·mul·si·fi·er n. An agent used to make an emulsion of a fixed oil. have increased, in parallel with the upward pressure in costs that have impacted a large number of ingredients. DSM 1. DSM - Data Structure Manager. An object-oriented language by J.E. Rumbaugh and M.E. Loomis of GE, similar to C++. It is used in implementation of CAD/CAE software. DSM is written in DSM and C and produces C as output. Food Specialties is now marketing Panamore as an alternative to chemical emulsifiers. This is a natural, clean label ingredient. Panamore is an enzyme preparation produced by Aspergillus Aspergillus Any fungus of the genus Aspergillus of the Fungi Imperfecti (form-class Deuteromycetes). Species for which the sexual phase is known are placed in the order Eurotiales. A. niger causes black mold on some foods; A. niger, A. flavus, and A. . It has a dual action on the polar lipids naturally present in flour that maximize their emulsification properties. In this way, Panamore conditions the dough and softens the crumb in situ, offering the same or even better effects than DATEM or sodium stearoyl lactylate Sodium stearoyl lactate (and the similar calcium stearoyl lactate) is made by combining lactic acid and stearic acid, and then reacting the result with sodium hydroxide or calcium hydroxide to make the sodium or calcium salt. It is used as an emulsifier in processed foods. . It provides an optimal volume and crumb structure in the finished product. It also eliminates the impact of seasonal flour variation and adapts to different bread fermentation requirements, issues which could not be previously solved in one step. Panamore is an attempt to respond to the challenges faced by bread manufacturers today. The bakery industry, together with all other sectors of the food industry, must answer growing demand for clean labels from consumers, who are increasingly wary of artificial additives. Such demand is one of the issues spurring ingredient makers to design products that can meet these needs. As a processing aid, Panamore is a clean label ingredient. The enzyme preparation is sold in powder granulate gran·u·late v. gran·u·lat·ed, gran·u·lat·ing, gran·u·lates v.tr. 1. To form into grains or granules. 2. To make rough and grainy. v.intr. form. It has a two-year shelf life. Because of its activity profile, Panamore is effective at very low dosage levels. Dosage for the product, which depends on the application, ranges from 5 ppm to 20 ppm. Further information. Phil Latham, DSM Food Specialties, P.O. Box 1, 2600 MA Delft Delft (dĕlft), city (1994 pop. 91,941), South Holland prov., W Netherlands. It has varied industries and is noted for its ceramics (china, tiles, and pottery) known as delftware. Founded in the 11th cent. , The Netherlands; phone: +31 (15) 279 3474; fax: +31 (15) 279 3540; email: info.food@dsm.com. |
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