Everyday flatbreads made to last longer

By Casper Høy Simonsen, bakery application specialist

One day of freshness is all you get with a traditional flatbread. We put a new fresh-keeping solution to the test.

Naan, roti, chapatti, baladi – flatbreads go by many names in those countries where they are part of the staple diet. Common characteristics are that they are cheap, simple and, traditionally, have a shelf life of just one day.

A question we are sometimes asked is whether we have any solutions that can keep flatbreads fresher for longer without putting up the price.

From our work with tortillas, we have quite some experience in this area. Our tailored blend of emulsifiers, enzymes and encapsulated acid can maintain the softness and flexibility of tortillas for up to nine months.

Tests in roti
In markets such as Pakistan, Egypt and UAE, industrial manufacturers have far lower expectations for flatbread shelf life – perhaps only one week. To accommodate this shorter timeframe, we have been testing the functionality of a new enzyme blend  in a roti recipe.

A sensory evaluation was carried out four days after the roti were baked. As you can see from the spider diagram , the enzyme blend improves freshness, moistness, foldability and overall liking. The impact on cost is minimal due to the low dose.

All in all, a result we are pleased with. More trials are underway to find out if we can extend the fresh-keeping quality of flatbreads even further.

Find out more about how Pakistan adds more life to affordable flatbreads.

We tested POWERFresh® FB 601 from the DuPont™ Danisco® range.

Growth Markets

Sweet_bakes_stay_great_with_less_sugar_3_Cart_Layout.png

Is it possible to cut the sugar in a favorite cake or cookie without cutting down on indulgence? Our test concepts produce promising results.

iStock-598221712.png

Consumer preferences will make or break a new bakery product. We explore which bakery fillings are likely to work best in Egypt, Saudi Arabia and South Africa.

A-simpler-route-to-the-finest-soft-croissants.png

Producing a premium croissant with a four-week shelf life is a demanding task. We tested whether an ingredient blend could make it easier for medium-sized bakeries in the Middle East.

Pakistan_adds_more_life_to_affordable_flatbreads_3_Cart_Layout.png

Flatbreads remain the dominant bread product in Pakistan mainly because of their affordability. Traditionally, they are made in the morning for consumption during the day.

iStock-504482237.png

Crispy baguettes are relatively new to the bakery markets of the Middle East and Africa, where consumers have a growing taste for Western-style products. One issue that local industrial bakers may struggle with is how to get the right volume.

iStock-109171324.png

If the answer is no and you’d like to learn more about opportunities with cake gels, you’re welcome to download our cake gel technical memo. You’ll find the latest knowledge and trial results from our bakery specialists.

Great-cakes-with-easy-cake-gels.png

Bakery application specialist Casper Høy Simonsen demonstrates how to make a cake gel and improve your cake gel production – and explains why cake gels are ideal for producing moist, high-volume cakes.

iStock-690554856.png

At DuPont, we have experienced that the rise of fast food chains in Middle East and Africa has brought more and more enquiries about possible solutions.

iStock-157281727.png

Consumers in the Middle East and Africa eat more bread than anywhere else in the world, says Pinar Hosafci from Euromonitor International. The bread they eat also stands out as the cheapest.

countryImage.png

Sweet baked goods are as popular as ever in key growth markets. But what do consumers choose and when – and are habits changing?

Healthy_baking_with_the_right_fibers_3_Cart_Layout.png

At DuPont, we’ve invested a lot of research in developing ways to add fiber to bakery products without altering their soft, white characteristics - you can read about that in a previous issue of Bakery Performance.

Fast_food_burgers_are_up_and_coming_in_Africa_3_Cart_Layout.png

At DuPont, we follow the latest market trends from our base in South Africa. As the burger buns for fast food outlets are locally produced, one of our recent projects has looked into the development of a functional ingredient package that is specially adapted to regional conditions.

Get Started

DuPont cares about your privacy. Your personal information (name, email, phone number and other contact data) will be stored in chosen customer systems primarily hosted in the United States. This information will be used by DuPont, its affiliates, partners, and selected third parties in other countries to provide you with the product or service information requested. To learn more, please visit www.privacy.dupont.com. By providing your personal information, you agree to the terms and conditions of this Privacy Statement.

 
 
 
/content/dupont/amer/us/en/nutrition-biosciences/references/contact-us.html /content/dupont/amer/us/en/nutrition-biosciences/references/corporate-contact-us.html /content/dupont/amer/us/en/nutrition-biosciences/references/subscribe.html