Nestle

Last updated January 31, 2026

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Malted barley dough enzymatic modification: NestleRecent Research Landscape

Standard gluten-free formulations lack the structural integrity to maintain gas cells, resulting in dense or soggy textures. This lever engineers a specific starch-based matrix to stabilize air bubbles and achieve a crispy crumb structure.

What technical problems is Nestle addressing in Malted barley dough enzymatic modification?

Rapid product texture degradation

(6)evidences

Poor cohesion in processed food matrices leads to texture degradation and structural failure. Improving binding strength ensures product stability and desired mouthfeel in low-fat or plant-based formulations.

Inconsistent industrial crust texture

(4)evidences

Gluten-free doughs lack the structural elasticity required to trap gases during baking. Overcoming this density creates the desired light and aerated mouthfeel in specialty crusts.