Miller Magazine Issue 146 February 2022

67 COVER STORY MILLER / FEBRUARY 2022 (hydrophilic) and fat-loving (lipophilic) components of the dough. In baking, they ensure the fine and even mixing of doughs, resulting in improved dough pro- cessing and baked goods properties. This is achieved directly by adding emulsifiers such as DATEM. Enzymes, for their part, first convert the flour's own lipids into emulsifiers, which in turn achieve the de- sired effect. With the aid of special enzymes, a mod- ification of the wheat flour’s lipids into very effective emulsifiers can be achieved during the baking pro- cess. Our enzymatic solutions convert completely lipophilic triglycerides into slightly polar mono- and diglycerides. From already partially lipophilic lipids such as phospholipids (lecithins) and galactolipids, they form even more hydrophilic molecules. This re- sults in a noticeable shift towards the baking- active, hydrophilic (polar) lipid fractions with emulsifier prop- erties. The visible positive effects of enzymes on baking performance are hence equiv- alent to those of emulsifiers. Enzymatic solutions markedly improve dough handling and machinability, and ensure the high quality of baked goods in terms of a fine, uniform crumb structure and increased volume. THE RIGHT IMPROVER FOR THE BEST REPLACEMENT To replace the emulsifiers used in the milling industry successfully, Mühlenchemie experts from its global R&D de- partments combined their en- zyme knowledge and worked out synergies between the indi- vidual enzymes. Mühlenchemie has developed a new product range named “Mulgazym”, as a cost-optimized, natural replace- ment for emulsifiers (e.g. DATEM, SSL or mono- and diglycerides). At the right dosage, all of these prod- ucts provide the same improvements in dough processing and baking properties as emulsifiers, so that those can be par- tially or fully replaced. Economic advantages of enzymes Apart from their technological perfor- mance, enzymes offer considerable economic poten- tial. The reason is that enzymes are applied at much lower dosages than emulsifiers. On average, enzyme solutions are dosed 10 to 20 times lower than emul- sifiers. Taking into consideration the recent price in- crease of emulsifiers, the cost-in-use comparison of both products underlines the economic efficiency of enzymes. A low dosage leads to further economic benefits. It implies smaller order quantities, which in turn result in lower transport costs. With current freight rates being at a peak level, the reduction of order quantities has a significant price impact. Storage costs can also be reduced, when, for example, instead of 100 cardboard boxes, only 5 have to be stored. Lastly, the clean label approach of enzyme-based solutions increases prod- uct attractiveness. Contact Mühlenchemie for further information. Figure 2: Recommended products Figure 3: Comparison of baking results (Sandwich, 120 min proof time; basic treatment: ascorbic acid)