This document discusses enzyme technology that can improve bakery performance through the use of cellulase enzymes. It specifically discusses POWERBake® Cellulase Enzyme, which helps overcome challenges in dough handling, baking, and consistency. The enzyme modifies non-starch polysaccharides found in wheat flour to strengthen gluten networks. This leads to improvements in water absorption, dough handling, proofing stability, bread quality, volume, and structure. In conclusion, the enzyme helps with dough handling, product quality, and consistency through its effects on the dough and bread characteristics.

1. Enzyme technology leading to
improved bakery performance
- Cellulase at work
LEE LAI SEE, REGIONAL DIRECTOR, FOOD ENZYMES
September 13, 2017

2. Your Daily Challenge
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Ease of Processing
Dough Handling
Baking
Consistency
Profits
Criticalfactors
Yield improvement
Water absorption
Dough Stability

3. POWERBake® Cellulase Enzyme helps you overcome your
daily challenge
POWERBake® Cellulase Enzyme brings baking
performance to greater heights. The enzyme
overcomes processing limitations – improves water
absorption, dough handling, proofing stability and
quality of your final bread product.
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4. Non-starch Polysaccharides (NSP)
In wheat, non-starch Polysaccharides
(NSP) are located mainly in the bran.
NSP is the structural component of the
primary cell walls of green plants
POWERBake® 9533 enzyme modifies the
non-starch Polysaccharides in flour and
strengthen the gluten networks
Bran
Ref.: www.dakota-prairie.com/aboutflour.html
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Non-Starch
Polysaccharides
• Arabinoxylans
• Celullose
• Β-glucans

5. What happens in the dough?
Presence of insoluble “non-starch polysaccharides”, namely:
1. Cellulose
2. Hemicellulose (eg. arabinoxylan)
3. Β-glucan
which are detrimental to “gluten network”
Source: www.wikipedia.com/cellwalls
ß-glucan
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6. Conclusion
POWERBake® Cellulase Enzyme helps to overcome daily challenges
through:
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Dough Handling
• Better water absorption
• Improved dough handling
via dry dough surfaces
• Improved proofing stability
Product Quality
• Improved eating quality
(Softness & moistness)
• Consistent bread volume
and structure
Disclaimer: Results may differ depending on formulation and raw material used

7. Sept 14, 2017
Anggita Suharja
DuPont Nutrition & Health
USD 2 Billion and still growing
Meeting the demands of an expanding yogurt
sector in ASEAN

8. Globally, dairy is a US$400+ billion* retail market in 2016
Source: Euromonitor, based on selected 57 key countries
Yogurt &
Sour Milk Products
($77.6 Bln)
19%
11%
Other Dairy
($44.9 Bln)
Butter & Margarine
($32.0 Bln)
8%
Cheese
($113.0 Bln)
27%
Drinking Milk Products
($146.3 Bln)
35%
Total Dairy Market (2016 Est.) =
US$413.9 Bln

9. What do cultures actually do?
Converting lactose (milk sugar) to lactic acid
pH lowered – acidified – fermented
Protein aggregate to form a curd (texture)
Preservation due to low pH
Enables whey drainage in cheese
Texture formation
Lactic acid bacteria produce carbohydrate
compounds that create texture (EPS)
• High/low texture
• Short/long texture
Flavor formation
Various acids and other aroma compounds
Provides enzymes for ripening of cheese

10. Culture design – Strain functionality
EffectMetabolitesSubstrateCulture
S.
thermophilus
Lactose
L+ lactic acid Acidification
Polysaccharide Texture
Peptides Amino Acids
Flavor
Stimulation
of LB

11. Culture design – Strain functionality
EffectMetabolitesSubstrateCulture
L. bulgaricus
Lactose
D- lactic acid Acidification
Polysaccharide Texture
Acetaldehyde Flavor
Protein/
Peptides
Peptides
Amino Acids
Flavor
Stimulation
of ST

12. Protein aggregate to form a curd (texture)
Casein micelle illustrations
• Rich in k-casein
• Ca-P complex
• Low in k-casein
1
pH decreasing / aggreation starts
Hydro-
phobic core

13. 777
How starter cultures are composed
Single strains or combination of strains (LAB)
Combinations can be made of
Strains from the same species
Strains from different species
Starter cultures are created to give yoghurts desired properties
Speed
Sensory profile
Post-acidification
Cost-in-use

14. Introduction to YO-MIX® Yogurt cultures
Final products can be characterized in different ways – the key is finding
the right balance
The right balance
Texture
Microbiology
TasteAcidity