date:Nov 02, 2012
cake experience over a period of time.
DuPont Nutrition Health Bakery Group manager Inge Lise Povlsen said that high sugar levels, when used in cake recipes, can restrict the activity of some of the traditional anti-staling enzymes.
In trials, the POWERSoft Cake range shows higher sucrose tolerance, displaying an improved fresh-keeping effect and also enhancing the cakes' initial softness, said Povlsen added.
DuPont noted that the new enzyme range can enable manufacturers to extend their ma