Monday, March 3 1:15 PM - 1:55 PM
Enzymes have been added to bakery products for well over 50 years. However, in that time span enzyme technology has improved dramatically. Early enzyme preparations contained several types of enzymes and it was difficult to achieve specific results. Today, many enzyme preparations are quite pure in comparison, and the enzymes themselves are much more specific in terms of their actions in the dough. In addition, we’ve learned much more about the application of the enzymes in order to help the baker achieve the desired end results.
Attendees to this presentation can expect to learn:
History of enzymes
Information on recent enzyme introductions and applications
What the future may hold for enzyme technology
Troy Boutte, Dupont Nutrition and Health