Post on 03-Jun-2018
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Trends in baking
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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.
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ArtisanBakeries
Millers
Bread Improvers
FlourImprovers
Manufacturers
Bakery
sho
ps
Retail
ers
IndustrialBakeries
BakingEnzymes
YeastManufacturers
Other IngredientManufacturers
Fine Baking
Baking Enzymes Value chain
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Low moisture< 5%
Long shelf life> 180 days
EatCrisp / Hard
Unit weight4 - 16 gram
Biscuit Key Characterisitcs
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High water
Low fat
Well mixed
Cracker Applications (Hard Doughs)
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Cracker Process Flows
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Dough Mixer
Fermentation
Laminating
Sheeting
Cutting
Baking
Dough Mixer
Rest
Sheeting
Cutting
Baking
Dough Mixer
Sheeting
Cutting
Baking
Fermented Cracker Snack / Savoury Marie Type
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High fat
Low water
Enzymes notwidely used
Cookie Applications (Short doughs)
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Cookie Process Flows
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Dough Mixer
Rest
Rotary Mould
Baking
Dough Mixer
Rest
Wire Cut
Baking
Rotary Moulded Wire Cut
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a possibility
Sponge Drops cakes meet biscuits
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Which for which product
Semi-Sweethard dough
Fermentedcrackers
Savourycrackers
Wafers
Alpha amylase Endo protease Xylanase Cellulase Glutathione
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Actions on gluten
Sodium Meta BiSulfite
(Irreversible)
Cysteine / Glutathione
(Reversible)
Protease(irreversible
)
Glutenin Subunit (GS)Cysteinemolecule
in GS
Resulting in increased extensibility
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Highly branched area Open area Highly branched area Xylan Backbone
Unsubstituted Xylose
Xylan
Arabinose
Ferulic acid
Mono-substituted Di-substitutedMono-substituted with arabinoselinked to ferulic acid
Prevention of Checking
Plays a role in Sodium metabisulphite replacement
Biscuits - Breakdown of Arabinoxylan
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Control Bacterial protease + Xylanase
Wafers reduction batter viscosity
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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)
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Hardness of the dough over time
0
20
40
60
80
100
120
140
160
1 2/3 4/5
force(g)
direct after kneading
2 hrs aft kneading
4 hrs after kneading
300 ppm HSP60005% less water addition
300 ppm HSP600010% less water addition
Control
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Moisture and Aw in finished biscuits
300 ppm HSP60005% less water addition
300 ppm HSP600010% 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
Aw
Moisture(%
)
Biscuit after 11 days (packed)Moisture Aw
300 ppm HSP60005% less water addition
300 ppm HSP600010% less water addition
Control
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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 Timereduction %
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?
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