Kuboos or Khubz is a flat Arabian pita bread / roti made with wheat flour or all-purpose flour. Pita bread can also be made with fiber enriched flour to create a healthier high in fiber staple food. However Arabic bread manufacturers often face challenges to keep breads fresh for more than 2 days as they do not contain any preservative or anti-staling ingredients which would increase the cost of this price sensitive product.
However, freshness and taste will always be king for consumers and the demand for convenience is driving the need for longer-shelf-life solutions. This presents an opportunity for industrial manufacturers to capitalize on market share which was primarily dominated by artisan bakers in the past who produce short shelf-life products.
To achieve success with such a solution, industrial manufacturers needed a recipe which increases shelf life without increasing the costs or by adding chemical ingredients to this basic natural food. At the same time, ingredients manufacturers needed to grasp a deep understanding of the mechanisms which cause flatbreads to lose freshness and become stale.
RESEARCH AND DEVELOPMENT
The enzyme blend was designed to maintain flatbread softness and freshness for up to four days. A sensory evaluation found that the enzyme blend improved freshness, moistness, foldability and overall liking with a minimal impact on cost due to the low dosage.
The basis for this work is an understanding of the mechanisms that cause flatbreads to lose freshness and become stale. One of the most widely accepted theories concerns starch retrogradation in wheat flour. Starch accounts for 70% of flour content, comprising the polysaccharides amylopectin and amylose in a ratio of 3:1. Immediately after baking, the amylopectin starts to form a crystalline, rigid structure. This structure then also forms associations with amylose. For consumers, the noticeable effect of this process is that the bread crumb becomes gradually firmer and more crumbly.
DuPont and FSL thoroughly researched these staling mechanisms to develop the POWERFLEX and POWERFRESH enzyme range which is a clean-label and affordable solution which maintains the freshness and texture of flat bread applications.