Rice-based enzyme will bring gluten-free bread to the next level, says DSM

Rice-based enzyme will bring gluten-free bread to the next level, says DSM

DSM has unveiled a rice-based baker's enzyme which boosts the softness and moistness of gluten-free bread, allowing it to compete with wheat-based breads in texture, it says.

Showcasing the ingredient at IFT in Las Vegas after two years in the making, DSM’s Bakezyme is available in five different enzyme classes depending on manufacturers’ needs – amylase, protease, xylanase, glucose oxidase and amyloglucosidase.

Amylase, an anti-staling enzyme, for example, will retain the softness for at least nine days.

Bakezyme tackles the two biggest complaints associated with gluten-free bread, global business manager for baking at DSM Fokke Van den Berg said – hardness and dryness, keeping the bread fresher and softer for longer. There is also a marked improvement in the softness from day one, he said, with a fluffier texture.

“Gluten-free is a challenging application because it’s gluten that brings the softness and binds the water. Technically, it makes a lot of sense that gluten-free bread is not as soft and moist as regular bread," Van den Berg said.

 “But there is literally direct competition from regular bread so gluten-free bread needs to watch out. It needs to be as good.”

DSM tested Bakezyme on two types of dough – oat and a mixture of potato and rice – with each requiring a slightly different formulation for the same results.

The enzyme has a slight premium due to the higher costs incurred by DSM to ensure it is gluten-free but overall the price is “very similar” to other enzyme ingredients, particularly because only a tiny amount is needed in a recipe: one kilo of Bakezyme can be used to produce 10,000 kilos of bread.

Unlike most baker’s enzymes that are derived from wheat, Bakezyme is made of fermentation-derived microorganisms added to rice flour, making it suitable for coeliacs and those with a gluten intolerance. As the enzymes are deactivated during the cooking process, the ingredient is considered to be a processing aid and so is not required to be listed on-pack.

A new innovation opportunity

Results from a survey commissioned by DSM, involving over 1000 individuals from the US and the UK in April this year,­ showed that over a quarter of British respondents (28%) and over one third of Americans (34%) eat gluten-free bread at least a few times a week, as well as standard wheat bread.

This demonstrates that gluten-free bread competes with regular bread on market shelves, which signifies on opportunity for the category to gain market share from ordinary bread,” it said.

Growth figures for the gluten-free category suggest that the future is bright for this segment. Euromonitor predicts the gluten-free retail market will be worth $4.7 billion (€4.1bn) globally by 2020 compared to $1.7bn (€1.5bn) in 2011, while over the past three years, gluten-free bread has seen a net increase of 64% in the UK and 72% in the US.

“The insights from the consumer survey were interesting because with gluten-free we always thought it was a case of ‘either or’ – either completely gluten-free or not,” Van den Berg told us. “But we also asked would you be interested in a gluten-reduced bread and the majority of consumers said yes, they would consider it. Potentially that’s a middle ground innovation opportunity in the gluten-free category – ‘bread lite’ – a bit like reduced sugar or fat.”

The company expects most demand to come from the US and UK as well as other European countries, but the gluten-free trend is also spreading to Brazil, Turkey and Morocco, said Van den Berg.

Related News

Photo: iStock/Eric Vega

In Brazil, less is more: Two thirds want to eat less sugar

© iStock/patpitchaya

DSM improves 2017 outlook as it ‘outpaces the market’

Chewing the Fat: How big is gluten-free?

Chewing the Fat: How big is gluten-free?

The gluten-free pastry cups come in sweet and savory

Pidy launches gluten-free pastry cups

Gluten-free pasta tends to be lower in fat, calories and sugars than standard pasta

How nutritious are gluten-free foods?

The rise and rise of gluten-free

'Targeting new consumer groups, with different lifestyles as well as looking at geographies will be their best way forward in finding new growth opportunities,' said Fokke van den Berg from DSM

DSM promises simpler way to make gluten-free beer

If gluten-free bakery moves into mainstream retail space, careful considerations must be made, warn experts

Riches in niches? The retail future of gluten-free

Using sprouted brown rice flour can increase antioxidant activity and lower the GI value of gluten-free breads

Sprouting for ‘superior’ gluten-free bread: Study

Related Products

See more related products

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.