date:May 31, 2012
lloids had been the original solution, but these had failed to mimic the function of guar gum. Enzymes, he claimed, were the answer.
Crusty roll example
In the toolkit, DSM gives an example of a crusty roll that uses the companys enzyme solutions (Extraferm, BakeZyme X-Pan, Pectinase) to bring down guar gum content from 0.3% to 0.15% while producing similar texture and other dough properties.
The company claims replacements such as these can help bakers achieve savings between 25 and 40%.
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