Baked In Science

There’s a lot of focus on solutions for replacing emulsifiers. In fact, so much that you’re probably tired of hearing about it. But this is really a fascinating field, with some exciting benefits for baking. So to give you some fresh insight into the trend, I talk with two specialists from Europe about their latest research with enzymes! First up is Dr. Helmut Reuscher, the technical director at WACKER. For more than 25 years, he’s been working with some truly mind-blowing molecules: cyclodextrins. Made from starch sources such as corn or potatoes, an enzyme is taken out. Then, bits of the starch helix are cut out and the enzyme is put into a ring form. As a result, when water and fats are added, it works an emulsifier! Dr. Reuscher goes into the science of this molecule, how it is used in baked goods, and why it’s unlike anything on the market. Next, to understand more about the science of enzymes and their use as emulsifiers and dough strengtheners, I talk with Iannis Samakidis. An industry technolo