Fibrex improves the quality of frozen doughs

"Adding Fibrex to the dough keeps bread soft and fresh for one to three days longer than usual", says Holger Brede of Danisco Sugar AB. "The major impact of Fibrex on the prolonged freshness of bread has been long known," he comments.
As the bakery industry increasingly moves towards the bake-off of frozen doughs, Danisco Sugar AB gave a German research institute the task of testing Fibrex in such products. BILB tested the effect of Fibrex on bread baked from frozen. The institute has been involved in research into frozen dough for a number of years.
The result of the research is extremely positive. According to BILB, the ability of Fibrex to bind water thermostably during dough processing, freezing and baking improves the end product. The drying out of the doughs during the freezing process, with its negative effects such as freeze burn, can now be considerably reduced. The study also shows that taste and aroma last longer due to the water-retaining properties of Fibrex.
"Freezing is usually the worst thing you can do to dough or bread. But now bakers and "bake-off" bakeries can produce even better products. The fact that you get a more machine-friendly dough using Fibrex is an added bonus for the bakers", says Brede.

For further information contact
Holger Brede, Danisco Sugar AB/Fibrex
SE-205 04 Malmö
Phone: +46 40 53 70 42, +46 709 53 70 42
Fax: +46 40 43 21 90
E-mail: holger.brede@danisco.com
Website: www.danisco.com