Transcript

• Session Spotlight: Health Claims in Great-Tasting Bread, Enabled by Enzymes
• Hi, my name is Shannon Mcgrew. I am a technical service scientist for Novonesis specializing in enzymes in the baking industry. In addition to the knowledge that comes with Novonesis, I have 14 years of bakery experience.
• What topic/trend does this session cover and why is it important?
• With consumers becoming more health conscious, the demand for front of pack nutrient claims is continuing to grow. As bakers, formulating with wheat flour alternatives to deliver high fiber and high protein breads can be a challenge. In particular, high levels of protein and fiber disrupt hydration, gluten development, crumb structure, and more. In my talk, health claims and great tasting bread enabled by enzymes, we'll discuss these formula, processing and sensory challenges associated with healthy breads. We'll highlight how the ideal blend of enzymes, along with careful selection of alternative flowers, can enable the production of high quality, high nutrient breads that meet the needs of these health plus consumers.