Baking&Snack - April 2011 - 67
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the flour tortilla industry, which led to increased demand for better eating quality and increased shelf life,” Dr. Boutte said. Traditional flour tortillas have a relatively short shelf life and lose flexibility over time. Also, they tend to stick together in the package, resulting in product loss in the home or restaurant. Not all ESL products work in tortillas, he observed, so Tortilla Suave was designed to balance the shelf-life-extension system with the anti-sticking system. It blends ESL enzymes with the company’s award-winning Trancendim technology for eliminating trans fatty acids and improving lubrication to prevent sticking. Caravan Ingredients also expanded its Bake-Soft line with a product specific to tortillas, BakeSoft Tortilla 500. “It keeps tortillas soft and flexible as well as extending shelf life,” Dr. Boutte explained. The Star System tortilla enzyme product developed by AB Mauri Fleischmann’s allows tortillas to be stacked one on top of another. “It prevents zippering — tearing and sticking when pulled apart,” Ms. Rees explained. ADJUSTING CONDITIONS. The move away from additives — oxidants, reducing agents, dough con▼ Enzymes now assume many functions in baked foods that formerly required chemical additives, thus enabling clean-label formulating.
DSM FOOD SPECIALTIES
ditioners and crumb softeners — has opened doors for enzymes. Dr. Beavan noted that American bakers are ridding their formulations of ADA and bromates, adopting ascorbic acid instead and substituting enzyme-based dough conditioners. “Recently, lipases have become available that allow us to put together allenzyme conditioners,” he said. The combination of enzymes and ascorbic acid enhances functionality. Tailoring with proteases, amylases and lipases to promote dough extensibility in the mixer and dough elasticity near the end of proofing. Exploring synergies, Watson developed Soft & Mighty to better control dough viscoelasticity throughout the baking process, according to Dr. Beavan. The company also produces such a combination of encapsulated ascorbic acid and glucose oxidase for frozen dough applications. Several new enzyme products based on lipases have been recognized as effective substitutes for emulsifiers. For example, Enzyme Development Corp. (EDC), New York, NY, introduced Enzobake lipase and phospholipase for bread and cake applications, respectively. “These are refinements of existing technologies,” explained Joe Herzog, account manager, EDC. “Although most typically used for enhanced ovenspring and volume, Enzobake Bread Dual Lipase can completely replace certain emulsifiers like DATEM, and Enzobake Cake PL increases shelf life,
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Baking&Snack - April 2011
Table of Contents for the Digital Edition of Baking&Snack - April 2011
Baking&Snack - April 2011
Contents
Contents
EDITORIAL - Responding to a Greater Call
Baking companies pull together for Japan
Japan’s food sector shaken but little damaged by quake
Donor honor roll
Wonder Bread celebrates 90th anniversary
Mexican companies focus on front-ofpack labeling
Groups earmark $40 million for Ug99 research
NEWS IN BRIEF
Utz introduces anniversary bag, throwback price
Bloomfi eld Farms opens gluten-free plant
NEWS IN BRIEF
Grupo Bimbo presents food science awards
NEWS IN BRIEF
NEWS - PEOPLE
HIP to be SQUARE
HOT AND COOL TRENDS
FOLLOWING ‘PLAN A’
BRIGHT IDEA
Sabor Y Nutrición
Health and Nutrition
Getting to Know the Neighborhood
NEW ON THE SHELF
Generation Next
Reducing With Microdroplets
Clean Sweep
Fighting Acrylamides
The First Enzyme
In Times to Come
Simple Math
INGREDIENT NEWS
Micro Management
Handle It Aff ordably
Too Hot to Handle
To Change or not to Change
Pros and Cons
Flat is Where It's At
Laning Thin Buns
Precise Slicing
The GOLDEN MILLISECOND of Food Safety
Zero Tolerance
Insect Growth Regulator
Occasional Invaders
AIM Higher
PRODUCTS & PACKAGING
Truly the Best Week in Baking
Society of Bakery Women supports the next generation
CALENDAR OF EVENTS
RECENT PATENTS
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT - Smarter Snack
Baking&Snack - April 2011 - Baking&Snack - April 2011
Baking&Snack - April 2011 - 2
Baking&Snack - April 2011 - 3
Baking&Snack - April 2011 - 4
Baking&Snack - April 2011 - 5
Baking&Snack - April 2011 - 6
Baking&Snack - April 2011 - Contents
Baking&Snack - April 2011 - 8
Baking&Snack - April 2011 - Contents
Baking&Snack - April 2011 - EDITORIAL - Responding to a Greater Call
Baking&Snack - April 2011 - 11
Baking&Snack - April 2011 - Baking companies pull together for Japan
Baking&Snack - April 2011 - Donor honor roll
Baking&Snack - April 2011 - Mexican companies focus on front-ofpack labeling
Baking&Snack - April 2011 - 15
Baking&Snack - April 2011 - NEWS IN BRIEF
Baking&Snack - April 2011 - 17
Baking&Snack - April 2011 - NEWS IN BRIEF
Baking&Snack - April 2011 - 19
Baking&Snack - April 2011 - NEWS IN BRIEF
Baking&Snack - April 2011 - 21
Baking&Snack - April 2011 - NEWS - PEOPLE
Baking&Snack - April 2011 - 23
Baking&Snack - April 2011 - 24
Baking&Snack - April 2011 - 25
Baking&Snack - April 2011 - HIP to be SQUARE
Baking&Snack - April 2011 - 27
Baking&Snack - April 2011 - 28
Baking&Snack - April 2011 - 29
Baking&Snack - April 2011 - 30
Baking&Snack - April 2011 - 31
Baking&Snack - April 2011 - 32
Baking&Snack - April 2011 - HOT AND COOL TRENDS
Baking&Snack - April 2011 - 34
Baking&Snack - April 2011 - 35
Baking&Snack - April 2011 - 36
Baking&Snack - April 2011 - FOLLOWING ‘PLAN A’
Baking&Snack - April 2011 - 38
Baking&Snack - April 2011 - 39
Baking&Snack - April 2011 - BRIGHT IDEA
Baking&Snack - April 2011 - 41
Baking&Snack - April 2011 - 42
Baking&Snack - April 2011 - Sabor Y Nutrición
Baking&Snack - April 2011 - 44
Baking&Snack - April 2011 - Health and Nutrition
Baking&Snack - April 2011 - Getting to Know the Neighborhood
Baking&Snack - April 2011 - 47
Baking&Snack - April 2011 - 48
Baking&Snack - April 2011 - NEW ON THE SHELF
Baking&Snack - April 2011 - 50
Baking&Snack - April 2011 - Generation Next
Baking&Snack - April 2011 - 52
Baking&Snack - April 2011 - 53
Baking&Snack - April 2011 - Reducing With Microdroplets
Baking&Snack - April 2011 - 55
Baking&Snack - April 2011 - 56
Baking&Snack - April 2011 - 57
Baking&Snack - April 2011 - 58
Baking&Snack - April 2011 - 59
Baking&Snack - April 2011 - 60
Baking&Snack - April 2011 - Clean Sweep
Baking&Snack - April 2011 - 62
Baking&Snack - April 2011 - 63
Baking&Snack - April 2011 - Fighting Acrylamides
Baking&Snack - April 2011 - 65
Baking&Snack - April 2011 - The First Enzyme
Baking&Snack - April 2011 - 67
Baking&Snack - April 2011 - In Times to Come
Baking&Snack - April 2011 - 69
Baking&Snack - April 2011 - Simple Math
Baking&Snack - April 2011 - 71
Baking&Snack - April 2011 - INGREDIENT NEWS
Baking&Snack - April 2011 - 73
Baking&Snack - April 2011 - 74
Baking&Snack - April 2011 - Micro Management
Baking&Snack - April 2011 - 76
Baking&Snack - April 2011 - 77
Baking&Snack - April 2011 - Handle It Aff ordably
Baking&Snack - April 2011 - 79
Baking&Snack - April 2011 - 80
Baking&Snack - April 2011 - 81
Baking&Snack - April 2011 - Too Hot to Handle
Baking&Snack - April 2011 - 83
Baking&Snack - April 2011 - 84
Baking&Snack - April 2011 - 85
Baking&Snack - April 2011 - Pros and Cons
Baking&Snack - April 2011 - 87
Baking&Snack - April 2011 - 88
Baking&Snack - April 2011 - Laning Thin Buns
Baking&Snack - April 2011 - 90
Baking&Snack - April 2011 - 91
Baking&Snack - April 2011 - 92
Baking&Snack - April 2011 - Precise Slicing
Baking&Snack - April 2011 - The GOLDEN MILLISECOND of Food Safety
Baking&Snack - April 2011 - 95
Baking&Snack - April 2011 - 96
Baking&Snack - April 2011 - Insect Growth Regulator
Baking&Snack - April 2011 - Occasional Invaders
Baking&Snack - April 2011 - 99
Baking&Snack - April 2011 - 100
Baking&Snack - April 2011 - AIM Higher
Baking&Snack - April 2011 - PRODUCTS & PACKAGING
Baking&Snack - April 2011 - 103
Baking&Snack - April 2011 - 104
Baking&Snack - April 2011 - 105
Baking&Snack - April 2011 - Truly the Best Week in Baking
Baking&Snack - April 2011 - Society of Bakery Women supports the next generation
Baking&Snack - April 2011 - 108
Baking&Snack - April 2011 - 109
Baking&Snack - April 2011 - 110
Baking&Snack - April 2011 - 111
Baking&Snack - April 2011 - 112
Baking&Snack - April 2011 - CALENDAR OF EVENTS
Baking&Snack - April 2011 - RECENT PATENTS
Baking&Snack - April 2011 - MARKETPLACE
Baking&Snack - April 2011 - 116
Baking&Snack - April 2011 - 117
Baking&Snack - April 2011 - 118
Baking&Snack - April 2011 - 119
Baking&Snack - April 2011 - 120
Baking&Snack - April 2011 - AD INDEX
Baking&Snack - April 2011 - NEW PRODUCT SPOTLIGHT - Smarter Snack
Baking&Snack - April 2011 - 123
Baking&Snack - April 2011 - 124
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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