17.baking enzymes

8/10/2019 17.Baking Enzymes

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Enzymes are part of our

everyday lives Enzymes are added to control food and

beverage processes.

They ensure consistent quality andreduce cost

Enzymes are used in the production ofmodern drugs.

They reduce cost, waste, and chemicalusage

Enzymes are used in laundering,dishwashing and industrial (I&I) cleaning.

They contribute to better cleaningperformance, shorter washing times andreduced energy and water consumption

A few examples


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BAKINGENZYMES


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Bread: what is in it ? (Background)

Breadimprovers: Oxidation/reduction

Enzymes

Emulsifiers

Proteins (soja, beans, milk)

Gluten

Flavour, colour, salt

Nutrients (fibres, minerals, vitamins, fattyacids)

Conclusions

OverviewBaking Enzymes


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Overview



Enzymes

Emulsifiers Proteins (soja, beans, milk)

Gluten



Conclusions

Baking Enzymes


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Overview

Gluten in the most functional molecules in

wheat flour

Determine dough properties

Elasticity

Stiffness

Baking Enzymes


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Gluten

BackgroundBaking Enzymes


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Baking Enzymes


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Enzymes

Emulsifiers


Gluten



Conclusions

OverviewBaking Enzymes


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Overview



Enzymes

Emulsifyers


Gluten



Conclusions

Baking Enzymes


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Oxidation/reduction

Oxidation: crosslinking of glutenin

Ascorbic acid (=vitamin C)

Potassiumbromate

Reduction: breaking down glutenin

Cysteine

Glutathion

Inactivated yeast

Baking Enzymes


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Oxidation/reduction

Reduction:

breakdown by

cysteine

Oxidation:

crosslinking by

ascorbic acid

Baking Enzymes


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Overview



Enzymes

Emulsifiers


Gluten

Falvour, colour, salt


Conclusions

Baking Enzymes


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Enzymes used in breadmaking

Amylases Starch

Hemicellulases Polysaccharides non starchy

Proteases Gluten

Glucose-oxidase Dough oxydoreduction

Lipoxigenases Carotinoids

Lipases Lipids in the dough

Baking Enzymes


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Enzymes : Effect and timing in baking

Mixing Proofing Baking StorageGluten oxidases, reductases,

transglutaminase, crosslinkers, specific

proteases

Gas production phospho/galactolipases,

hemicelluases,-amylases

Taste and flavour proteasesamylases

polyphenoloxidases

Ovenspring hemicelluases,

phospho/galactolipases,

amylases, proteases

Antistaling -amylases,

proteases, lipases

Bleaching lipoxygenases

Baking Enzymes


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The purpose of enzymes used

in breadmaking

During mixing

Improve the quality of the dough

To achieve a uniformity

Visco elastic behaviour of the dough

(xylanases, oxydoreductases, proteases)

Baking Enzymes


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in breadmaking

Visco elastic behaviour of the dough

(xylanases, oxydoreductases, proteases)

Fermentation(amylases)

During processing and fermentation

To adapt the dough to the process & equipment

Stress tolerance

Baking Enzymes


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in breadmakingIn the end product

To improve the quality of the end product

Physical aspect

Sensory aspect

Volume, Color (amylases, amyloglucosidases, xylanases)Staling, softness (amylases, xylanases, lipases)

Uniform shape (xylanases, oxydoreductases, proteases, lipases)

Baking Enzymes


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Glucose Oxidase

Basic reaction:

formation of hydrogen peroxide (H2O2)

Glucose oxidase catalyzes the oxidation of ()-D-glucose

to D-gluconic acid and hydrogen peroxide (H2O2).

rate of glucose conversion depends on both the oxygen

and the glucose in the dough.

Baking Enzymes


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Glucose Oxidase

First interaction:

H2O2oxidizes the gluten network directly

H2O2oxidizes the sulfhydryl group (-SH) of the amino

acid cysteine from wheat gluten, forming disulfide bonds

within the gluten network and resulting in gluten

strengthening.

Baking Enzymes


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Glucose Oxidase

Second interaction:

H2O2protects the gluten network during mixing

H2O2prevents the softening effect of glutathione on the

gluten network by oxidizing the glutathione.

Baking Enzymes


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Glucose OxidaseBaking Enzymes


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Glucose OxidaseBaking Enzymes

Full replacement of vital wheat glutenExample 2 French batards: Addition of 15 ppm

Gluzyme Mono 10.000 BG resulted in improved

volume compared to 1% extra gluten in the bread

fermented for 2.5 hr.

Enzyme/dosage

Gluzyme Mono 10.000 BG is standardized to an activity

of 10,000 GODU (glucose oxidase units) per gram

The recommended dosage range for Gluzyme Mono

10.000 BG is 350 ppm, corresponding to 30500

GODU per kg flour


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Amylases

Effects of amylases in breadmaking

Maltose production for the yeast

Crust coloration

Antistaling (maltogenic amylases)

Baking Enzymes


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Bread Stalling

All changes which occur in bread after baking,

which decreasing consumer acceptance of

bakery other than those resulting from action of

spoilage organisms.

Increase of crumb firmness

Increase in crumbliness of the crumb Deterioration in flavour and aroma

Loss of crust crispiness


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Bread Stalling


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Blank Amylase

Baking Enzymes


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Blank Bacterial amylase

Baking Enzymes


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Hemicellulases (or xylanases)

Effects in breadmaking

Hemicellulose hydrolysis

Solubilisation of Water Unsoluble

Redistribution of water in the dough

Machineability improvement of the dough

Proof tolerance improvement Bread specific volume increase

Stickyness in case of overdosage

Baking Enzymes


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Blank Hemicellulase

Baking Enzymes


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Effects lipase

gluten strenghtening

volume

fine crumb structure

softness

Baking Enzymes


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Effects lipase

0.3 DATEM 0.5 SSL 30 ppm

LIPASE

Baking Enzymes


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THANK YOU

17.baking enzymes

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