Mühlenchemie Enzymes Optimize the Falling Number of Flour

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Mühlenchemie Enzymes Optimize the Falling Number of Flour

Mühlenchemie FlourMühlenchemie GmbH & Co. KG has developed two new enzyme systems designed to lower the falling number of flours. The special feature of the two enzyme systems — Deltamalt FN-A and FN-B — is that they also improve the baking performance of flours.

In the past, millers had to combine different preparations; now they can improve the flour by adding just one enzyme system. With this innovation, Mühlenchemie has enlarged its range of products to optimize the falling number of flour.

The volatility of wheat quality is likely to increase further in the near future, owing to climate change, political or economical instability in wheat producing and consuming countries, increasing demand for food in general and new players in wheat trade with less strict quality guidelines.

For millers, it is becoming more and more complex and expensive to treat flours in such a way that they meet customer expectations in terms of quality and economy. The more parameters that have to be balanced, the more difficult it becomes to dose the additives needed to treat the flour. If the falling number of a flour needs to be standardized, millers usually add malt flour made from germinated grain (such as wheat, barley or rye) that contain large amounts of α- and β-amylases. Other enzymes have to be supplemented, too, to adjust the baking performance of the flour. It is a major challenge to balance the systems properly and achieve the desired result.

Mühlenchemie’s two new enzyme systems are based on an innovative fungal amylase (Deltamalt FN-A) or a combination of enzymes naturally present in grain with fungal amylase (Deltamalt FN-B). Use of these products improves the baking performance of the flour and, at the same time, lowers the falling number.

For bakers and millers, the falling number is the measure of the flour’s natural enzymatic activity and is considered to be a quality parameter. With these new developments, Mühlenchemie has enhanced its ability to regulate the falling number of flour. It also includes the  EMCEmalt, Alphamalt, Betamalt and Deltamalt series to lower the falling number and the Rowelit series to raise it. With these products, millers always have the appropriate solution at hand, enabling them to react to a multitude of different conditions.