PGPR and Maltogenic Amylase for Soft Bakery Products

Date:2025-09-01

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For large-scale bakery production and retail distribution, dryness and loss of taste quickly diminish product appeal. Keeping bread soft and fresh for days provides a competitive advantage. This blog explores how combining PGPR and maltogenic amylase can address this issue.

Polyglycerol Polyricinoleate (PGPR) – A Versatile Emulsifier

While PGPR E476 is often referred to as a chocolate emulsifier, it is also widely used in baked goods for its role in fat dispersion and batter stabilization:

# Improves fat distribution: Prevents greasy surfaces and ensures smooth texture.

# Boosts dough/batter stability: Reduces cake collapse, enhances crumb uniformity in bread.

# Regulatory status: PGPR (E476) is an approved food additive, authorized in both the U.S. (FDA 21 CFR 172.856) and the EU.

In the bakery, PGPR is valued in bakery for improving cake aeration, soft bread texture, and laminated pastry fat stability, where stable fat dispersion is essential.

Polyglycerol polyricinoleate for cake

Maltogenic Amylase – The Anti-Staling Enzyme

Maltogenic Amylase directly addresses the biggest enemy of soft bakery goods: starch retrogradation.

# Extends softness: Keeps bread soft 2–3 times longer (3–5 days of freshness vs. 1–2 days without enzyme).

# Enhances eating quality: Reduces dryness, improves chewiness, and maintains tender crumb.

# Regulatory status: Approved for use in bakery applications in both the EU and US, with GRAS recognition in the US and compliance with EU food enzyme regulations.

# Optimal activity: Works best at 60–80℃ (140–176℉).

In industrial baking, Maltogenic Amylase is a go-to anti-staling solution for bread, cakes, and frozen doughs.

Why PGPR + Amylase Work Better Together?

When combined, PGPR and Maltogenic Amylase create a powerful synergy:

PGPR → Optimizes dough and batter stability during production.

Maltogenic Amylase → Maintains softness and quality throughout shelf life.

This "production-to-shelf" coverage means:

More consistent product quality.

Reduced food waste due to extended shelf life.

Better consumer satisfaction, especially in export and frozen bakery markets.

PGPR and maltogenic amylase for bakery

PGPR & Maltogenic Amylase in Bakery Products

Product	Tips	Key Benefits
Soft Sandwich Bread	PGPR 0.1–0.5% of fat, Amylase 0.01–0.03% of flour, mix well	Soft 3–5 days, uniform crumb, easier dough handling
Chiffon Cake	PGPR 0.1–0.3% of fat, Amylase 0.005–0.02% of flour, avoid over-mixing	Stable structure, tender, moist crumb
Pound / Butter Cake	PGPR 0.2–0.4% of fat, Amylase 0.005–0.015% of flour, cream fat with PGPR	Fine, rich texture, better moisture
Sweet Buns / Brioche	PGPR 0.2–0.5% of fat, Amylase 0.01–0.025% of flour, add with fats	Soft, rich taste, stays fresh 3–4 days
Frozen Dough (Bread & Pastries)	PGPR 0.2–0.4% of fat, Amylase 0.015–0.03% of flour, mix well before freezing	Maintains volume and softness after thawing, reduces ice-crystal damage
Cakes with Whipped Cream / Fillings	PGPR 0.1–0.3% of fat phase, Amylase optional	Stable whipped texture, smooth cream, reduced syneresis

These examples highlight how the right dosage and process control lead to significant improvements in both texture and shelf life.

Critical Tips for Success

Dosage control: Excessive PGPR may cause an overly greasy texture, while too much Maltogenic Amylase can result in a slightly sticky or overly moist crumb.

Process alignment: Use spiral or stand mixers to ensure even distribution. Add Maltogenic Amylase after initial gluten development to avoid impacting dough structure.

Clean label demand: Position Maltogenic Amylase as a naturally derived enzyme solution. Select PGPR sourced from renewable raw materials to support sustainability and ESG objectives.

Conclusion

Using PGPR together with Maltogenic Amylase helps keep breads, cakes, and frozen pastries soft, fresh, and consistent. This combination also fits clean-label and sustainability goals while meeting the growing demand for ready-to-bake products in the U.S. and EU. For industrial bakeries, it’s not just an ingredient choice—it’s a way to stay competitive. Chemsino offers high-quality emulsifiers, enzymes, and other food ingredients at the best prices. Contact us today for a free sample.

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