DuPont FIBERline Enzymes for high-fibre bread

DuPont’s FIBERline Enzymes help make high-fibre bread more acceptable to consumers. The enzymes are claimed to allow processors to overcome common sensory pitfalls and bake soft, high-volume bread with good shelf life and a consumer-friendly label.

According to DuPont, when used in wholemeal, wholegrain and added-fibre breads, FIBERline strengthens gluten structure and slows the staling process. It is claimed to give high-fibre bread a volume, softness and shelf life similar to that of traditional white bread.

The enzymes allow bakers to respond to market demands for cleaner label products by either using enzymes in their formulations or by replacing conventional ascorbic acid with natural acerola extract at no expense to bread volume and shape.

Bakers can also choose to add emulsifiers alongside the enzyme complex to achieve better sensory quality than that obtainable when baking high-fibre bread with enzymes only.