Kerry releases its new Biobake Fibre enzyme solution into Europe’s €17 billion traditional and organic rye, rye-wheat and wholemeal bakery markets.
This innovative solution delivers superior finished bread quality, improves volume and softness, and works to sustainably reduce energy and operational costs by maintaining good dough processability and ease of slicing.
Biobake Fibre is a patented solution that delivers these product benefits with no negative impacts on the traditional taste and authentic aromas of rye bread formulations during their shelf-life.
Biobake Fibre allows for significant productivity gains by increasing bread volume up to 24% and softness up to 55%; improving softness will naturally reduce the likelihood of waste.
As bakery products represent the world’s largest category of food waste, enhancing softness and eating quality is a sustainability benefit that both customers and consumers will appreciate.
The new enzyme solution maintains good dough processability, improves bread slicing, and has no negative impact on taste or aroma. Additionally, it is organic, Kosher, Halal and vegetarian suitable.
Deborah Waters, PhD, Global Product Director, Enzymes at Kerry, commented on the new enzyme system: “Biobake Fibre is an innovative enzyme solution designed to ensure superior volume, excellent crumb softness and good machinability in rye and rye-wheat bread formulations."
"This technology delivers improved finished product quality, optimised slicing and good dough machinability. This which can help to reduce process downtime and support a sustainable reduction in operational costs that will appeal to bakers looking for ways to be more cost-efficient ... and reduce bread waste.”
The Biobake Fibre enzyme solution works on rye’s high concentration of non-starch polysaccharides (NSPs)—important functional components, certainly, but ones that tend not to be process-friendly during dough handling.
In rye dough, NSPs are functionally more important than protein given that rye proteins are unable to form gluten in the way wheat proteins can.
NSPs negatively affect water distribution during dough production because of their water-binding properties, resulting in a dough that is difficult to process; this ultimately leads to reduced bread volume and limits final bread quality.
Biobake Fibre reduces the NSP water-binding capability and allows for better hydration and dough development.
The NSPs then create consistent dough rheology, improving tolerance and gas retention, and in turn will increase specific volume, leading to enhanced crumb texture, and avoiding creation of small crumb bubbles that can make slicing more difficult.
