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.

Role of Alpha-Amylase and Xylanase in the Dough Structure

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Role of Alpha-Amylase and Xylanase

Role of Alpha-Amylase and Xylanase in the Dough Structure

Alpha-amylase and xylanase are enzymes commonly used in the baking industry to improve the quality and structure of the dough. Alpha-amylase is an enzyme that breaks down starch molecules into smaller components, such as glucose and maltose, which can be fermented by yeast to produce carbon dioxide gas. This gas is essential for dough expansion and helps to create a light and airy texture in baked goods. An enzyme called xylanase degrades hemicellulose, a complex carbohydrate present in the cell walls of plants. Xylanase can help to loosen the dough structure, making it more extensible and easier to shape while also improving the water absorption capacity and overall quality of the dough.

When used together, alpha-amylase and xylanase can improve the rheological properties of dough, such as elasticity, extensibility, and resistance to deformation, which can result in better volume, texture, and crumb structure in baked goods. The specific dosage and application of these enzymes may differ depending on flour type, dough recipe, and processing conditions. Therefore, it’s crucial to use enzymes in a controlled and precise manner to avoid over-treatment, which can lead to undesirable effects such as dough stickiness, excessive gas production, or enzyme degradation.