Enzyme designer SternEnzym facilitates the production of high-quality gluten-free wafers with its new compound Sternzym GA 31077 CF This improver makes gluten-free wafers as stable and crispy as standard wafers. In recent years consumer interest in gluten free foods has risen sharply. People suffering from celiac disease or gluten intolerance have to be careful not to eat foods containing this protein. But for many consumers, the reasons for choosing gluten-free foods are not strictly medical. More and more perceive gluten-free products as healthier. Thus, gluten-free is no longer a niche product. "Adding gluten-free baked goods to a product range is an ideal way for manufacturers to expand theirtarget groups and meet a growing demand," says Dr. Karin Abraham, Head of Research and Development at SternEnzym. However, gluten-free flour is a challenge in the production of baked goods, because gluten is an important ingredient that gives dough more elasticity and provides a better structure. Gluten also improves mixing tolerance and gas retention ability.
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