DeutscheBack reduces acrylamide in bakery products

Bakers Journal
June 15, 2018
Written by Bakers Journal
Baking ingredient company DeutscheBack created an enzyme they named Innovase ASP DP, that inhibits acylamide from forming early in the baking process, claiming it makes it possible to reduce the acrylamide content of bakery products by as much as 90 per cent.

Acrylamide is a potentially carcinogenic substance that occurs in roasted, baked, fried or deep-fried foods containing starch. These include bakery products, in particular cookies, crackers and wafers, as well as in white and mixed loaves baked to a dark crust.

In April 2018 the new acrylamide regulation 2017/2158 came into action throughout the European Union. The regulation specifies acrylamide tolerances for the different product groups and prescribes measures to reduce acrylamide levels in the industrial processing of products containing starch, such as flour, potatoes and coffee.

At a usage level of 0.2 to 2 percent the enzyme system is easier to add than conventional enzyme concentrates that are dosed at a level of only a few grams to 100 kg of flour , requiring time-consuming weighing on pre-mixing. ASP DP claims to provide optimal assurance that their products conform to the specified tolerances.

Add comment


Security code
Refresh

Subscription Centre

 
New Subscription
 
Already a Subscriber
 
Customer Service
 
View Digital Magazine Renew

Most Popular

Latest Events

We are using cookies to give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. To find out more, read our Privacy Policy.