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This document discusses the use of enzymes in biscuit, cracker, and wafer production. It provides details on:
1) The global market for biscuits, which was estimated at over $60 billion in 2008 and is expected to grow 3% annually.
2) The key characteristics of biscuits including low moisture, long shelf life, unit weight between 4-16 grams, and being crisp or hard.
3) The process flows for producing crackers and cookies. Cracker production involves fermentation while cookies use short dough processes.
4) The use of specific enzymes like alpha amylase and proteases can reduce water in biscuit formulations while maintaining dough rhe
This document discusses the use of enzymes in biscuit, cracker, and wafer production. It provides details on:
1) The global market for biscuits, which was estimated at over $60 billion in 2008 and is expected to grow 3% annually.
2) The key characteristics of biscuits including low moisture, long shelf life, unit weight between 4-16 grams, and being crisp or hard.
3) The process flows for producing crackers and cookies. Cracker production involves fermentation while cookies use short dough processes.
4) The use of specific enzymes like alpha amylase and proteases can reduce water in biscuit formulations while maintaining dough rhe
This document discusses the use of enzymes in biscuit, cracker, and wafer production. It provides details on:
1) The global market for biscuits, which was estimated at over $60 billion in 2008 and is expected to grow 3% annually.
2) The key characteristics of biscuits including low moisture, long shelf life, unit weight between 4-16 grams, and being crisp or hard.
3) The process flows for producing crackers and cookies. Cracker production involves fermentation while cookies use short dough processes.
4) The use of specific enzymes like alpha amylase and proteases can reduce water in biscuit formulations while maintaining dough rhe
Kees Veeke Technical Service Manager Baking EMEA May 2013 DSM Food Specialties Page Trends in baking 1 Page 2 Global market for biscuits The 2008 global biscuits market is estimated at >$60 bln or some 15 mln tons. The market is expected to grow 3% each year by value and volume until 2013 resulting in sales of >$70 bln and volume of 18 mln tons. Growth in the period 2003-2008 has been 4% by value/volume. Page Artisan Bakeries Millers Bread Improvers Flour Improvers Manufacturers B a k e r y
s h o p s R e t a i l e r s Industrial Bakeries Baking Enzymes Yeast Manufacturers Other Ingredient Manufacturers Fine Baking Baking Enzymes Value chain 3 Page Low moisture < 5% Long shelf life > 180 days Eat Crisp / Hard Unit weight 4 - 16 gram Biscuit Key Characterisitcs 4 Page High water Low fat Well mixed Cracker Applications (Hard Doughs) 5 Page Cracker Process Flows 6 Dough Mixer Fermentation Laminating Sheeting Cutting Baking Dough Mixer Rest Sheeting Cutting Baking Dough Mixer Sheeting Cutting Baking Fermented Cracker Snack / Savoury Marie Type Page High fat Low water Enzymes not widely used Cookie Applications (Short doughs) 7 Page Cookie Process Flows 8 Dough Mixer Rest Rotary Mould Baking Dough Mixer Rest Wire Cut Baking Rotary Moulded Wire Cut Page a possibility Sponge Drops cakes meet biscuits 9 Page 10 Which for which product Semi-Sweet hard dough Fermented crackers Savoury crackers Wafers Alpha amylase
Endo protease
Xylanase
Cellulase
Glutathione
Page 11 Actions on gluten Sodium Meta BiSulfite (Irreversible) Cysteine / Glutathione (Reversible) Protease (irreversible ) Glutenin Subunit (GS) Cysteine molecule in GS Resulting in increased extensibility Page 12 Highly branched area Open area Highly branched area Xylan Backbone Unsubstituted Xylose Xylan Arabinose Ferulic acid Mono-substituted Di-substituted Mono-substituted with arabinose linked to ferulic acid Prevention of Checking Plays a role in Sodium metabisulphite replacement Biscuits - Breakdown of Arabinoxylan Page 13 Control Bacterial protease + Xylanase Wafers reduction batter viscosity Page 14 Water Management hard dough biscuit Reduce water in formulation No change in dough rheology Reduce baking time No change in end-product (Aw, stack height) Page 15 Hardness of the dough over time 0 20 40 60 80 100 120 140 160 1 2/3 4/5 f o r c e
( g ) direct after kneading 2 hrs aft kneading 4 hrs after kneading 300 ppm HSP6000 5% less water addition 300 ppm HSP6000 10% less water addition Control Page 16 Moisture and Aw in finished biscuits 300 ppm HSP6000 5% less water addition 300 ppm HSP6000 10% less water addition Control 0,2 0,25 0,3 0,35 0,4 2 2,5 3 3,5 4 4,5 5 5,5 6 1 2 3 4 5 A w M o i s t u r e
( % ) Biscuit after 11 days (packed) Moisture Aw 300 ppm HSP6000 5% less water addition 300 ppm HSP6000 10% less water addition Control Page 17 Baking time reduction Control 5% water reduction 10% water reduction Baking Time 7 minutes 6.5 - 6.7 minutes 6.5 - 6.7 minutes Baking Time reduction % 7% 7% Is a water reduction of 10% and a reduction of baking time of 7% significant? How does the cost-in-use of an enzyme link to potential energy savings and benefits in oven throughput Possibility to prolong crispiness?