Bakers must consider production environment with enzymes

Enzymes are increasingly recognized as a preferred alternative to certain less desirable ingredients due to their extensive range of label-friendly properties. However, it is crucial for bakers to understand that these enzymes are highly sensitive to variations in formulation and processing.

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According to John Hinds, the innovation center manager at Cain Foods, the foundational principles of baking remain applicable when incorporating enzymes. It’s essential to standardize processing durations, dough temperatures, and pH levels of both dough and finished products to optimize enzyme efficiency. Enzymes exhibit specific ranges of pH and temperature that dictate their activity levels. Deviations from these ideal conditions may necessitate adjustments in enzyme quantities or the selection of different enzymes altogether.

Additionally, Hinds emphasizes the significance of the substrate types within the dough system, which play a pivotal role in determining the appropriate enzyme type and dosage.

For instance, he illustrates that if the objective is to create a product with reduced or zero carbohydrate content, a higher concentration of amylase may be needed to achieve the desired outcomes.

When employing enzymes to replace traditional non-label-friendly components, it is essential to modify both the formulation and the processing conditions to maximize enzyme effectiveness without negatively affecting the final product.

Troy Boutte, vice president of innovation at AB Mauri North America, notes that conventional additives like potassium bromate and azodicarbonamide possess oxygen within their molecular structure, rendering them less reliant on externally added oxygen. In contrast, glucose oxidase requires oxygen to activate and competes with yeast and wheat lipoxygenase for oxygen availability.

Factors such as mixing duration, dough temperature, and the type of mixer utilized heavily influence the oxygen levels incorporated into the dough, which are necessary for enzyme activity.

The chosen processing method also dictates enzyme usage, as time is another critical factor affecting their effectiveness. Christina Barsa, a certified food scientist from Enzyme Development Corp, explains that lengthy processes like sponge-dough necessitate lower enzyme dosages, while faster mixing methods require higher enzyme concentrations because of the reduced interaction time for enzyme activity.

Fermentation processes that are sensitive to time and temperature can significantly impact enzyme effectiveness. Bakers may have to adjust fermentation durations to suit the enzymes' requirements, especially as plant conditions fluctuate.

As Mr. Hinds stated, process control is vital in addressing these challenges, as enzymes typically respond more dramatically to production changes than traditional ingredients.

Baking enzymes are essential for modifying and enhancing various facets of the baking procedure. They impact dough characteristics and ultimately influence the features of the final baked products. This section delves into five key baking enzymes, detailing their unique properties and applications within the baking sector.

Understanding Flour Composition and Baking Enzymes

Flour consists of several main constituents, such as starch (68-76%), protein (6-18%), fat (1-2%), and non-starch polysaccharides, particularly pentosans (2-3%). Commonly utilized baking enzymes including amylase, glucose oxidase, protease, lipase, and xylanase are frequently used in the baking industry to modify dough viscoelasticity and improve the structural integrity of baked goods.

Key Types of Enzymes in Baking

1. Amylase Enzyme

The predominant amylase used in baking is alpha-amylase. This enzyme selectively acts on the straight-chain regions of both linear and branched starch, breaking down α-1,4-glycosidic bonds to produce maltose, oligosaccharides, α-limit dextrins, and various reducing sugars. In the process, it diminishes starch viscosity, ensuring optimal dough consistency.

The soluble sugars generated by amylase can be utilized by yeast to produce additional CO₂, significantly contributing to the bread's volume during baking. Furthermore, the Maillard reaction involving soluble sugars and proteins enhances the bread's color.

Generally, alpha-amylase is used together with xylanase to adjust dough viscoelasticity, boost bread volume, and extend shelf life. The specific amount added is adjusted based on the flour type and product requirements, typically ranging from 10-50 ppm.

2. Glucose Oxidase & Protease

These enzymes influence gluten proteins, thereby affecting the strength of the gluten network, either enhancing or reducing it.

Glucose Oxidase Enzyme

Type: Oxygen-requiring dehydrogenase.

Mechanism: Catalyzes the conversion of glucose into gluconic acid and H₂O in the presence of oxygen and water. H₂O serves as a powerful oxidizing agent that oxidizes thiol groups (-SH) in gluten to create disulfide bonds (-S-S-), thus fortifying the protein network.

Advantages:

• Enhances dough viscoelasticity.
• Improves dough extensibility and ability to retain gas.
• Optimizes mechanical stability during processing.
• Facilitates rapid oven expansion during baking, increasing bread volume.
• Contributes to a denser breadcrumb structure.

Protease Enzyme

Function: Decomposes gluten proteins into peptides and amino acids, reducing dough strength.

Outcomes:

• Softens dough, enhancing flowability and extensibility.
• Decreases gluten development time, thereby reducing kneading time and energy consumption.
• Weakens dough strength to support fermentation processes and improve dough flavor.
• Assists in the formation of aromatic compounds via peptide production.

Usage: Protease is primarily utilized in products where a weaker gluten network is advantageous, such as cookies and biscuits.

3. Lipase Enzyme

Three primary types of lipases are commonly used in baked products: triglyceride lipase (lipohydrolase), phospholipase, and galactose lipase. Among these, triglyceride lipase and phospholipase are widely recognized in the baking sector.

Lipases act on fats or lipids, breaking them down into emulsifiers that enhance stability, volume, and softness in bread. This approach aligns with the trend of reducing the use of emulsifiers, fostering cleaner product labels and potential cost savings.

Applications:

• A. Chinese-style Flour Products: Particularly effective in steamed items like mantou and noodles, enhancing whiteness and texture.
• B. Western Baking Products: Often utilized in bread to reinforce dough stability, improve tissue density, and elevate bread volume.

Some lipases are compatible with high-end fats like butter, which can introduce undesirable flavors. Therefore, selecting lipases that match the intended fats is essential to avoid negative flavor profiles.

4. Xylanase Enzyme

Xylanase is classified among pentosanases within the hemicellulase category. Flour's non-starch polysaccharides mainly consist of pentosans, with arabinoxylans being a key component. Despite their small percentage in flour (2-3%), pentosans have a considerable impact on the bread-making process, capable of absorbing 5-10 times their weight in water and accounting for over 20% of total dough water absorption.

Water-Soluble vs. Water-Insoluble Pentosans:

Pentosans can be divided into water-soluble and water-insoluble fractions, with an approximate ratio of 1:3 in wheat flour. Water-soluble pentosans enhance bread quality, while the water-insoluble fraction can interfere with gluten formation, negatively affecting bread quality. Their influence manifests in the production and retention of dough gases.

Xylanase Functions in Baking:

During bread production, xylanase converts water-insoluble pentosans into water-soluble forms and subsequently hydrolyzes them into compounds like xylose and xylo-oligosaccharides. This transformation aids in developing the gluten network structure. The increase in water-soluble pentosans enhances the viscous properties of the gluten-starch interface, improving the overall strength and extensibility, thus leading to greater bread volume and a finer, softer crumb.

Dosage Guidelines:

The recommended dosage of xylanase varies by flour type, typically falling between 20 to 100 ppm.

Top-Quality Enzymes for Baking

For those seeking high-quality baking enzymes to elevate baked goods, CHEMSINO is your go-to source. As a dedicated manufacturer, CHEMSINO offers a full spectrum of the enzymes discussed above, designed to assist bakers in enhancing their product quality.

Conclusion

Familiarity with the specific roles and advantages of these enzymes equips bakers to customize formulations for their unique products. Whether the goal is to refine dough handling, amplify volume, or enrich flavor, employing these enzymes strategically is vital for creating exceptional baked goods.