Combination of proteins, enzymes reduces gluten use
June 28, 2010
by Jeff Gelski
AHRENSBURG, GERMANY — EMCEglutenPlus, a new combination of proteins with cross-linking enzymes, has been shown to augment the effect of wheat gluten in a mixture and thus allow for the creation of baked foods with no or reduced amounts of added gluten, according to Muhlenchemie GmbH & Co. KG. The combination promotes an interaction between the glutens polar and non-polar proteins, which results in additional proteins being taken up and cross-linked.
Farinograph tests have shown that using EMCEglutenPlus will result in better water absorption to produce dough that is stable longer. In many cases formulators do not need to add gluten while in other cases gluten use may be reduced by up to 50%.