The use of Enzymes as a Bakery Improver - C-Cell

There is a growing trend in the baking industry of using enzymes to optimize end product quality or reformulate for clean label purposes. The functionality of these ingredients vary widely and although enzymes are relatively new to the baking world, they are in fact all around us in everyday life. 

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What are enzymes, and how are they used to improve product quality with the bakery.

Enzymes are naturally occurring proteins found in a wide variety of sources such as fungi, bacteria, animals and plants. They are an important part of everyday life as they facilitate particular functions in the human body such as digestion of starch by amylases, and the breakdown of proteins with proteases which can then be absorbed into the body.

Every enzyme has a specific biochemical action within the host, and it is those key functionalities that are they key to providing benefits to the baker.

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.

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

&#;Improves the density of the breadcrumb structure.

Protease Enzyme

Link to Yulin HB™

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.