Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

The Effect of Beta-Amylase and Glucose Oxidase on dough structure

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Beta-amylase and glucose oxidase

The Role of Beta-Amylase and Glucose Oxidase in Baking Industry and their effect on dough structure

Beta-amylase and glucose oxidase are the enzymes commonly used in the bakery industry to improve dough structure and texture.

Beta-amylase is an enzyme that breaks down starch molecules into maltose, a disaccharide composed of two glucose molecules. Maltose can then be fermented by yeast to produce carbon dioxide gas which is essential for dough expansion and helps to create a light and airy texture in baked goods. Beta-amylase can improve the fermentation and rising properties of dough, resulting in better volume and texture in baked goods.

Glucose oxidase, like beta-amylase, is an enzyme that catalyzes glucose oxidation into gluconic acid and hydrogen peroxide. The hydrogen peroxide produced can act as a natural dough conditioner, improving the strength and elasticity of the dough by strengthening the gluten network. This can help to improve the dough’s overall structure, resulting in better volume, texture, and crumb structure in baked goods.

When used together, beta-amylase and glucose oxidase can enhance the dough’s mixing and fermentation properties, resulting in better structure, volume, and texture. The specific dosage and application of these enzymes may vary depending on the type of flour, dough recipe, and processing conditions. Therefore, it’s crucial to use enzymes in a controlled and precise manner to avoid over-treatment or under-treatment, which can lead to undesirable effects on dough structure and texture.

It’s also worth noting that these enzymes are often accompanied by other dough conditioners such as ascorbic acid, emulsifiers, and other enzymes like lipase or xylanase, depending on the specific application and desired results. By combining different dough conditioners, bakers can achieve the desired dough structure and texture for different baked goods.