date:May 28, 2012
loids had been the original solution, but these had failed to mimic the function of guar gum. Enzymes, he claimed, were the answer.
Crusty roll example
In the toolkit, DSM gives an example of a crusty roll that uses the companys enzyme and starch blends (Extraferm, BakeZyme X-Pan, Pectinase) to bring down guar gum content from 0.3% to 0.15% while producing similar texture and other dough properties.
The company claims replacements such as these can help bakers achieve savings between 25 and 4