Overcoming problems with high-fibre bread.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. has launched a new enzyme for the baking baking: see cooking.
Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. industry--BakeZyme[R] WholeGain. Designed to help wholegrain bread manufacturers overcome the common problems associated with producing high-fibre bread, BakeZyme WholeGain promises to bring a wide range of benefits, including enhanced volume and improved texture in the finished product. As a unique cellulase cel·lu·lase
Any of several enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze the hydrolysis of cellulose. preparation, BakeZyme WholeGain can combat the issues of reduced volume and unappealing crumb, which often occur when producing high-fibre bread. Research proves that using BakeZyme WholeGain increases dough tolerance and enhances the volume, texture, taste and appeal of high-fibre bread. By breaking down cellulose cellulose, chief constituent of the cell walls of plants. Chemically, it is a carbohydrate that is a high molecular weight polysaccharide. Raw cotton is composed of 91% pure cellulose; other important natural sources are flax, hemp, jute, straw, and wood. fibrils, BakeZyme WholeGain enables better gluten gluten, mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. development, increased dough tolerance, and improved proofing stability.
Caroline van Benschop, global baking specialist at DSM, said: "Consumer demand for high-fibre bread is increasing as consumer awareness of its intrinsic health benefits grows. However, consumers don't want to compromise on the bread's taste or texture. Manufacturers, therefore, face the challenge of baking healthy bread that is still texturally appealing. By incorporating WholeGain into high-fibre bread, manufacturers are able to produce a desirable finished product that consumers will want to buy again and again."
Contact British Sugar on tel 01733 563171 or visit www.britishsugar.co.uk