Why Choose Guires's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Guires Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Guires reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

ALPHA-AMYLASE , TRANSGLUTAMINASE AND DOUGH STRUCTURE

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Alpha-amylase and transglutaminase

Alpha-Amylase , Transglutaminase and Dough Structure

Alpha-amylase and transglutaminase are two enzymes commonly used in the baking industry to improve dough structure and texture. Alpha-amylase is an enzyme that breaks down starch molecules into smaller components such as glucose and maltose. These smaller components can then be fermented by yeast to produce carbon dioxide gas which is essential for dough expansion and helps to create a fluffy texture in baked goods. Transglutaminase is an enzyme that cross-links proteins, which can help to strengthen the gluten network in dough and improve its elasticity, cohesiveness, and texture.

When used together, alpha-amylase and transglutaminase can improve the quality and consistency of the dough by enhancing its mixing and fermentation properties. Alpha-amylase can increase the availability of fermentable sugars for yeast, while transglutaminase can reinforce the gluten structure to trap the carbon dioxide gas produced during fermentation. This can improve baked goods’ volume, texture, and crumb structure. Flour type, dough recipe and processing condition determine the specific dosage and application of these enzymes. It’s vital to use enzymes in a controlled and precise manner to achieve the desired effect on dough structure and texture. Over-treatment or improper use of these enzymes can lead to undesirable effects such as dough stickiness, excessive gas production, or enzyme degradation.