27 Nov New enzymes promise fresher packaged bread

Novozymes reports it has launched new enzyme technology that naturally secures significant freshness and texture improvements in packaged bread.

Its two new solutions, Novozymes Sensea and Novamyl 3D, are independent but complementary solutions that together achieve a new standard for moistness and tenderness from day one and right throughout storage, says the enzymes giant.

Sensea works to immediately improve the perception of freshness in bread by breaking down the starch structure to increase moistness and softness, whereas Novamyl 3D is a maltogenic amylase that slows down starch retrogradation to delay bread hardening.

“Sensea helps industrial bakers build superior brands through elevating the consumer eating experience. It is the only enzymatic solution to secure better moistness and melting, and a new tender texture,” says Martyna Wojnarowska, business development manager for Novozymes Baking.

“With Sensea, we’re offering industrial bakers a cost-effective and cost-predictable enzymatic solution that brings a new delicious eating experience to packaged bread right from day one.

“The difference with Sensea is that consumers perceive the difference in freshness from the very first bite – the bread is so soft and tender, and almost melts in your mouth.”

Sensory sessions by baking experts have proven that Sensea delivers exceptional moistness, smoothness and melting properties. The sensorial benefits offered by Sensea are also perceived by consumers; with 90% of a non-expert panel responding that they liked the bread baked using Sensea.

New tender texture throughout storage

Novozymes surveyed over 4 000 bread consumers in 2011, and learned that after moulding, dryness is the main reason bread is thrown away. Texture and bread softness is important to consumers, and Novamyl 3D ensures that the bread retains these qualities during storage.

During consumer research conducted by EBIC in the Netherlands, the majority of consumers preferred 10-day-old bread baked with Novamyl 3D when compared to bread baked with original Novamyl, and stated that it was ‘more moist, more tender,’ and ‘exactly right’.

“Novamyl 3D builds on our expertise and brings a new delicious dimension to our traditional freshness solution – a tender and moist mouthfeel, on top of superior softness and elasticity,” says Fokke van den Berg, global marketing manager for Novozymes Baking, “Not only does the solution help industrial bakers meet consumer preferences, it also reduces waste.”

Both new solutions work to ensure that the crumb structure remains elastic and flexible, resulting in better bread softness. Sensea instantly lowers resilience, immediately offering a moister and more melting mouthfeel, whereas Novamyl 3D’s technology kicks in as time progresses. When used together, the solutions enable industrial bakers to achieve a new standard of tenderness and moistness which is maintained throughout storage, Novozymes claims.

Source: Novozymes