Bakers must consider production environment with enzymes

While enzymes&#; wide range of label-friendly functionality makes them ideal replacements for some not-so-label-friendly ingredients, they are very sensitive to changes in formulation and process.

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&#;The baking fundamentals still apply when formulating with enzymes, standardizing processing times, dough temperatures and dough and finished product pH will ensure the enzymes are working most effectively,&#; said John Hinds, innovation center manager, Cain Foods. &#;Enzymes have specific temperature and pH ranges in which they are most active. Any deviations from those ranges may require an adjustment to the level of enzyme or the specific enzyme used.&#;

Mr. Hinds pointed out that the amount and type of substrate in the dough system is also important. This cannot influence the type of enzyme as well as the amount.

&#;For example, if your goal is to produce a finished good that has low or no carbohydrates, you may find that a higher dose of amylase is necessary to reach the desired effect,&#; he said.

When using enzymes to replace non-label-friendly ingredients, adjustments might need to be made in both formulation or processing to ensure the enzymes are being maximized and not having a negative impact.

&#;Traditional solutions such as potassium bromate and azodicarbonamide carry their own oxygen supply as part of the molecular makeup, so they don&#;t depend on added oxygen to work,&#; said Troy Boutte, vice president of innovation, AB Mauri North America. &#;However, glucose oxidase is dependent on oxygen to work, and it competes with yeast and wheat lipoxygenase for the available oxygen supply.&#;

Mix time, dough temperature and even mixer type can have an impact on the amount of oxygen incorporated into the dough for the enzyme to consume.

The type of process using will also have a bearing on how much enzyme to use as time is yet another variable that has an impact.

&#;If they follow a procedure like a sponge-dough, the process is long and would use a very low enzyme dosage,&#; said Christina Barsa, certified food scientist and technical sales representative, Enzyme Development Corp. &#;If they are using a more rapid mix and process, there&#;s less time for the enzymes to work, so the dosage needs to be higher.&#;

Time and temperature sensitive processes like fermentation have an impact on enzyme activity. As plant conditions change, operators may need to adapt fermentation time to accommodate the enzymes&#; needs.

&#;Process control is very important when it comes to these challenges, enzymes tend to be more reactive to changes in production than traditional ingredients,&#; Mr. Hinds said.

Baking enzymes play a vital role in modifying and enhancing various aspects of the baking process. They influence dough properties and ultimately shape the characteristics of the final baked goods. This article provides an in-depth exploration of five crucial baking enzymes. It outlines their distinctive features and applications in the baking industry.

Flour Composition& Baking Enzymes

The main components of flour include starch (68-76%), protein (6-18%), fat (1-2%), and non-starch polysaccharides, primarily pentosans (2-3%).

Common baking enzymes such as amylase, glucose oxidase, protease, lipase, xylanase, etc. Enzyme preparations are widely employed in the baking industry to adjust dough viscoelasticity and enhance the structural organization of baked products.

Common Types of Enzymes in Baking

1. Amylase Enzyme

The most commonly used amylase in baking is alpha-amylase. α-amylase, the predominant starch enzyme, selectively acts on the straight-chain regions of both linear and branched starch, cleaving α-1,4-glycosidic bonds and yielding maltose, oligosaccharides, α-limit dextrins, and various reducing sugars. Concurrently, it reduces starch viscosity, adjusting the stickiness of the dough.

Yeast can use the soluble sugar produced by amylase to produce more CO&#; gas, thereby effectively increasing the volume of bread during baking. At the same time, the Maillard reaction of soluble sugar and protein makes the bread easier to color.

Alpha amylase enzyme is usually used in conjunction with xylanase to adjust the viscoelasticity of the dough, increase the volume of the bread, and extend the shelf life. The specific addition amount is adjusted according to the actual flour and product needs, generally 10-50ppm.

2. Glucose Oxidase & Protease

These two enzymes act on gluten proteins, influencing 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 H&#;O&#; in the presence of oxygen and water. H&#;O&#; acts as a potent oxidizing agent, oxidizing thiol groups (-SH) in gluten to form disulfide bonds (-S-S-), strengthening the protein network.

Benefits:

&#;Improves dough viscoelasticity.

&#;Enhances dough extensibility and gas-retaining capacity.

&#;Optimizes the mechanical stability of the dough during processing.

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&#;Facilitates rapid expansion in the oven during bread baking, increasing bread volume.

&#;Improves the density of the breadcrumb structure.

Protease Enzyme

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

Effects:

&#;Softens the dough, increasing flowability and extensibility.

&#;Shortens gluten development time, reducing kneading time and energy input.

&#;Weakens dough strength, aiding fermentation and improving dough flavor.

&#;Aids in the formation and presentation of aromatic compounds by producing amino acids and peptides.

Uses:

Protease is commonly used in products like cookies, biscuits, and pizza where a weak gluten network is desired.

3. Lipase Enzyme

There are three main types of lipases used in baked products, namely triglyceride lipase (lipohydrolase), phospholipase, and galactose lipase. Among these three lipases, triglyceride lipase and phospholipase are widely used in baking.

Lipases catalyze the breakdown of fats or lipids, forming lipids with stronger polarity and hydrophilic structures, equivalent to emulsifiers. This imparts increased stability, volume, and softness to bread. It represents a direction towards replacing or reducing the use of emulsifiers, contributing to cleaner product labels. The reduction in the amount of emulsifiers can also lead to cost savings.

Applications:

A. Chinese-style Flour Products: Particularly effective in steamed products like mantou and noodles, enhancing whiteness, creating fine textures, and improving surface characteristics.

B. Western-style Baking Products: Primarily employed in bread to enhance dough stability, improve tissue density, and increase bread volume.

Some lipases are employed in high-end fats such as butter, which can result in undesirable flavors. Therefore, when using lipases, it is essential to carefully select lipases that are compatible with the intended fats, ensuring no adverse flavors are produced.

4. Xylanase Enzyme

Xylanase belongs to the branch of pentosanase within the category of hemicellulase enzymes. Non-starch polysaccharides in flour are primarily composed of pentosans, with arabinoxylans being a significant component. Although pentosans constitute a small percentage (2-3%) of flour, their impact on the bread-making process is substantial. They can absorb 5-10 times their weight in water, accounting for over 20% of the total dough water absorption.

Water-Soluble and Water-Insoluble Pentosans:

Pentosans can be classified into water-soluble and water-insoluble fractions, with a ratio of approximately 1:3 in wheat flour. Water-soluble pentosans positively influence bread quality, whereas water-insoluble pentosans interfere with gluten formation, resulting in a decline in bread quality. The effects of water-soluble and water-insoluble pentosans on bread are mainly manifested in their influence on dough gas production and retention capabilities.

Xylanase in Baking

During the bread-making process, xylanase converts water-insoluble pentosans into water-soluble forms, subsequently hydrolyzing water-soluble pentosans into substances such as xylose and xylo-oligosaccharides. This process aids in the formation of the gluten network structure. Furthermore, the increased content of water-soluble pentosans, due to the degradation of water-insoluble pentosans, allows the higher-viscosity water-soluble pentosans to envelop the liquid film around CO&#; bubbles. This enhances the strength and extensibility of the gluten-starch film, optimizing the gluten network structure. Consequently, bread volume increases, and the crumb becomes finer and softer.

Dosage Recommendations:

The dosage of xylanase varies based on the type of flour, with typical recommendations ranging from 20 to 100 ppm.

If you are seeking top-notch baking enzymes to enhance the quality of your baked goods, look no further than CHEMSINO. As a specialized manufacturer, CHEMSINO provides a comprehensive range of enzymes mentioned above. These baking enzymes are designed to support bakers in enhancing the quality of baked goods.

Summary

Understanding the unique functions and benefits of these enzymes allows bakers to tailor formulations for specific products. Whether aiming to improve dough handling, boost volume, or enhance flavor, the strategic use of these enzymes is essential for producing top-quality baked goods.