Baked goods
Enzymes can help you improve texture, volume, color, and more
Upcycled by-products from the production of grain based and soy milks can be used as ingredients in baking applications such as bread, pastries, and cookies. However, there may be challenges when the content of wheat flour is replaced partially with these upcycled ingredients.
For example, the volume, texture, crumb softness and shelf life can be negatively impacted in bread. Novozymes enzymes can help to deliver a softer bread, better moistness, volume and eating properties
Examples of by-products and how they can be used
Examples of by-products and how they can be used
Examples of by-products include grain drink by-products, okara, brewers spent grain, and coffee grounds. These can be used for snacks, baked goods, and flours and fiber ingredients.
Novozymes product | Description | Intended Use | Examples of applications |
Celluclast BG | Cellulase | Improves volume and crumb uniformity in breads with high fiber content | Can help to breakdown fiber components of baked good made with upcycled flours |
Novamyl 10,000 BG | Maltogenic amylase | Retards starch retrogradation | Can help extend shelf life of bread by mantaining a soft texture |
Panzea BG | Xylanase | Improve volume, fine crumb structure | Can help to release water trapped in the fiber components of baked good made with upcycled flours |
Lipopan Xtra BG | Phospholipase | Better crumb structure and improve volume | Can help improving the volume of bread by increasing the emulsyfing capacity of oils used in baked goods |
Fungamyl 4000 SG | Fungal alpha amylase | Improve volume | Can help improving the volume of bread made with upcycled grain flours by helping to generate the food needed for yeast growth |
Gluzyme Fortis | Glucose oxidase | Gluten strengthening | Can help improving the volumen of bread made with upcycled grain flours |
Gold Crust 3300 BG | Amyloglucosidase | Crust color formation and yeast boosting | Can help improving the gold/brown color of baked goods such as bread |
Meet Cynthia: Our expert on upcycling
Meet Cynthia: Our expert on upcycling
Dr. Machado is a Technical Services Senior Scientist at Novozymes North America, supporting our Food and Beverage customers. Dr. Machado has a extensive knowledge and experience in the use of enzymes for different food applications. Prior to working for Novozymes, Dr. Machado worked in product development for seven years. She led innovation, renovation and cost saving projects for brands such as Fiber One, Nature Valley, Chex Mix and Gardetto’s. Dr. Machado has been with Novozymes since 2017.