Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Ingredients
- Ascorbic Acid, Enzyme, Vegetable Fiber
- Technologies
- Product Families
- Active ingredients
Enzymes, vegetable fibers, ascorbic acid
Features & Benefits
- Food Ingredients Features
- Benefits of a Topbake Gluten Enhancer
Baking
- Increases the water absorption capacity
- Optimizes dough stability
- Enhances the crumb structure
- Compensates for the use of composite flours
Economy
- Maintains good baking properties when soft wheat is used.
- Makes it possible to replace vital wheat gluten at 1/10 of the usage level.
- Lower cost through the use of cheaper raw materials.
- Product series based on different raw materials, permitting a response to price fluctuations.
- Objective
Large baked volume through a varied enzyme system
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Processing
The use of TopBake Gluten Enhancers does not require either a change in dough processing or adjustment of the baking process.
- Examples of Usage Levels
- Gluten replacement: 0.1% TopBake Gluten Enhancer replaces 1% vital wheat gluten.
- Mixtures of hard and soft wheat: 0.05-0.1% TopBake Gluten Enhancer to each 10% soft wheat.
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Optimization of Hard and Soft Wheat Mixtures
The initial reason for this series of tests was the poor availability of hard wheat in some regions. We were looking for a flour improver that would permit mixing with soft wheat and compensate for the resulting loss of protein quality. TopBake Gluten Enhancer 22 brought about a considerable improvement in quality. Whereas water absorption in the farinograph sank, without the additive, as the proportion of soft wheat increased, the addition of TopBake Gluten Enhancer 22 maintained the required level. It also had a positive effect on stability. The baking trials confirmed the rheological results. For example, a 70/30 mixture of hard and soft wheat with the addition of 0.1% TopBake Gluten Enhancer 22 produced a loaf similar to an 80/20 mixture without the additive.
Fig. 1: Optimization of the mixture ratio of hard and soft wheat using TopBake Gluten Enhancer 22 and uniform standard treatment.
- Cassava Flour: Topbake Gluten Enhancer Proves Superior to Vital Wheat Gluten
In the second series of tests, cassava flour was used – a raw material that contains no gluten and disrupts the structure-forming function of the protein from the wheat flour. In order to produce cassava loaves capable of competing with pure wheat bread, the dough must be strengthened and the baking properties improved. Vital wheat gluten is often added to achieve this. Figure shows our test with 10% cassava flour, 4% wheat gluten being replaced with 1% wheat gluten and 0.3% TopBake Gluten Enhancer 22. This modification significantly improved the quality of the end products, which was reflected above all in a noticeable increase in volume and a more even crumb structure.
Fig. 2: Enhancing the efficacy of vital wheat gluten leads to much better results in products baked with composite flour containing 10% cassava.
- Effect of Hard and Soft Wheat Mixtures on Water Absorption in the Farinograph
The effects of the new compounds were tested in our applications laboratory with various mixtures of hard and soft wheat and the addition of cassava.
Hard/soft wheat 100 90/10 80/20 70/30 60/40 50/50 Protein (NIR) 14.8 14.6 14.5 14.2 13.9 13.7 WA farinograph in % 64.6 64.1 63.7 63.2 62.7 62.1 With TopBake Gluten Enhancer 22
Usage level in % 0 0.05 0.1 0.2 0.25 0.3 WA farinograph in % 64.6 64.5 64.4 64.3 64.3 64.1 Stability farinograph in min. 20:19 20:04 19:45 19:02 19:05 19:43