Flour Milling

Enhancing Wheat Flour Quality and Performance: The Role of Enzymatic Flour Correction in Meeting Evolving Consumer Demands

Wheat, a vital staple food globally, plays a significant role in meeting our dietary needs. In 2020, global wheat flour production for human consumption reached an estimated 421 million tonnes, with a substantial portion used in various baked goods such as bread, rolls, biscuits, and crackers. As the global population grows and incomes rise, the demand for wheat flour is expected to increase.

Manufacturers face challenges in maintaining consistent quality and performance of wheat flour. Millers must constantly adapt their grist due to variations in crop quality, climate conditions, wheat availability, and prices. Rising costs of raw materials, energy, and labour are putting pressure on profitability.

Deviations from quality specifications can lead to processing issues and impact the final product. Companies are faced with the challenge of balancing variations and reducing costs without compromising on quality.

To meet customer expectations and maintain high standards for grain selection, storage, and processing, millers can employ specific enzymes during the milling process. This enzymatic treatment optimizes flour characteristics, including water absorption, rheological properties, and gluten development, resulting in consistent flour quality.

The milling industry operates within a competitive marketplace, which brings challenges such as increased pressure on margins, customer retention, and market share. To address these challenges, millers must differentiate their products to meet evolving consumer demands and stay ahead of the competition.

Enzymatic flour correction is a crucial method for achieving optimal quality and performance in baked products while maintaining affordability. It enables the attainment of desirable characteristics and satisfies both manufacturers and consumers.