PRODUCTS AND METHODS BestFlours No. 11/08 8 Figures 2 and 3 show the results of a baking method with a relatively long proof time (120 minutes); this is characteristic of applications in which dough stability and gas retention capacity are especially important. Alphamalt EFX Mega achieves volume yields comparable to those of DATEM and a similar or sometimes even better texture with an identical surface appearance. Volume yield [ml / 100 g flour] 850 Reference 800 Commercial baking improver with DATEM 750 Commercial baking improver 700 DATEM, 50 % reduced + 50 ppm EFX Mega 650 Commercial baking improver DATEM, 25 % reduced + 25 ppm EFX Mega 600 550 A combination of the emulsifier with Alphamalt EFX Mega leads to synergistic effects in the volume yield. Figures 4 and 5 show the results of baking (baking trial with freezing) using a baking improver for bread rolls with a reduced dose of DATEM compensated for with Alphamalt EFX Mega. It is possible to considerably reduce the amount of emulsifier added without risking loss of volume or changes in the surface of the finished product. Alphamalt EFX Mega - the latest development in the Alphamalt EFX series - is yet another flour improvement enzyme with flexible uses. It lends itself to compensating for fluctuations in emulsifiers and flour qualities and can therefore optimize costs. 1 Fig. 4: Volume yield in a bread-roll baking trial with freezing Reference Baking improver with DATEM Baking improver with DATEM, Baking improver with DATEM, 50 % reduced + 50 ppm EFX Mega 25 % reduced + 25 ppm EFX Mega Fig. 5: Effects of partially replacing DATEM with Alphamalt EFX Mega on the results produced by a commercial baking improver (bread-roll baking trial with freezing)