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DeutscheBack Reduces Acrylamide in Bakery Products

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DeutscheBack Reduces Acrylamide in Bakery Products

DeutscheBack Reduces Acrylamide in Bakery Products
June 20
08:51 2018

With Innovase ASP DP, DeutscheBack now offers manufacturers of bakery products an enzyme system that prevents the formation of acrylamide in baked goods such as biscuits, wafers, bread and rolls. A simple dosing makes the new solution easier for bakers to use than enzyme concentrates and enables adherence to the statutory tolerances for acrylamide without extra work.

In April 2018 the new acrylamide regulation 2017/2158 came into force throughout the European Union. The regulation specifies acrylamide tolerances for the different product groups and prescribes measures to reduce acrylamide levels in the industrial processing of products containing starch, such as flour, potatoes and coffee. Acrylamide is a potentially carcinogenic substance that occurs in roasted, baked, fried or deep-fried foods containing starch. These include bakery products – in particular biscuits, crackers and wafers, but also white and mixed loaves baked with a dark crust.

Acrylamide is most likely to form when the amino acid asparagine reacts with glucose at temperatures above 120 °C. With Innovase ASP DP, DeutscheBack offers an enzyme system that modifies asparagine early in the baking process so that acrylamide cannot form in this way, thus making it possible to reduce the acrylamide content of bakery products by as much as 90%.

At a usage level of 0.2 to 2 percent the enzyme system is easier to add than conventional enzyme concentrates that are dosed at a level of only a few grams to 100 kg of flour and therefore necessitate time-consuming weighing or pre-mixing. So for bakers, Innovase ASP DP provides optimal assurance that their products conform to the specified tolerances.

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