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New Enzymes From DuPont Act As A Cake Softener, Extending Shelf Life

November 26, 2012: 12:00 AM EST
DuPont has introduced a range of enzymes that may supplant current starch-hydrolyzing technologies to extend the shelf life of commercial cakes. The POWERSoft Cake 8000 enzymes act as a cake softener by converting starch into maltotetraose, making the enzyme activity less sensitive to sucrose inhibition. Currently, starch-hydrolyzers such as standard maltogenic α-amylase are used in cake systems. The enzyme hydrolyzes the starch, producing maltose. The sucrose in cake recipes resembles maltose, and may reduce enzyme activity. The DuPont enzymes can be used in fat-free cakes such as sponge cakes, and also in pound cakes and seasonal cakes and cakes with a high or low sugar to flour ratio.
Oliver Nieburg, "Delay cake staling with novel enzymes, says DuPont", Bakery And Snacks, November 26, 2012, © William Reed Business Media SAS
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