World Grain - January 2005 - 33

millingoperations

Figure 5: Replacing potassium bromate in no-time dough. Bromco B50 =
50 % potassium bromate; Alphamalt VC 5000 = fungal a-amylase with
5,000 SKB/g; Alphamalt BE = enzyme compound; ELCO K-100 K = ascorbic
acid, 100 %; ELCO BE CS = coated ascorbic acid, 70 % ascorbic acid.

& -

/

GIobákReach'
Service Where You Live
* Louis Dreyfus merchandises and trades
bulk agricultura l commodities throughout
the world. A dedicated , experienced staff
and strategically located facilities give
Louis Dreyfus unrivaled access to global
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Figure 6: Replacing potassium bromate in long fermentation. Alphamalt
VC 5000 = fungal a-amylase with 5,000 SKB/g; Alphamalt BX = enzyme
compound with oxidizing elements.

very efficient and cheap bread improver is being banned in
more and more countries for health reasons.
Apart from alternative oxidizing agents, using oxidative
enzymes was a very early approach to tackling this challenge.
Surprisingly, these enzymes turned out to be of limited use.
Amylase, xylanases and nowadays lipases proved to be far
more efficient if combined with safe oxidizing agents such
as ascorbic acid. Oxidases can nevertheless support their
function. Figure 5 shows an early test for replacing bromate
in 'no-time' bread-making processes. Figure 6 represents the
effect of the bromate-replacing enzyme compound Alphamalt
BX, which can be used for short processes as well and is most
WG
suitable for long fermentation (3 - 24 h).
Dr. Lutz Popper is director of research and development,
Mühlenchemie GmbH, Ahrensburg, Germany. For further information,
E-mail: lpopper@muehlenchemie.com

qualityty
delivery of quali
* We add value in the delivety
products with:
Risk Management
Inventory Management
Market Analysis
Logistical Services
supporting
rting
* Louis Dreyfus is committed to suppo
the competitive independence of the
business community
communi ty in which we work.
Visit our eBusiness online services.
www.louisdreyfus .com
www.louisdreyfus.com

LouisDreyfnsB

We want to hear from you - Send comments and inquiries to
worldgrain@sosland.com. For reprints of WG articles, e-mail reprints@sosland.com.

www.World-Grain.com / World Grain / January 2005

33



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World Grain - January 2005

Table of Contents for the Digital Edition of World Grain - January 2005

Contents
World Grain - January 2005 - 1
World Grain - January 2005 - 2
World Grain - January 2005 - 3
World Grain - January 2005 - Contents
World Grain - January 2005 - 5
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