Practical technology from Lallemand Inc.

VOLUME 3/NUMBER 8

Enzymes

A Guide to Baking Enzymes

ENZYMES ARE USED as flour addi-tives and dough conditioners toreplace chemical ingredients and to

perform other functions in a label-friendlyway. Understanding their characteristicscan help millers, ingredient suppliers, andbakers to use enzymes more effectively.

TYPES OF ENZYMESAmylases break down the starch in flourinto dextrins and sugars. Alpha-amylase andbeta-amylase occur naturally in wheat, butthe natural level of alpha-amylase is usuallytoo low and variable for optimal breadmak-ing. Malt is used to standardize the alpha-amylase activity of most bread flour. Maltedwheat or barley flour is added at the mill,or diastatic malt syrup can be added at thebakery. Fungal amylase is also used to stan-dardize the alpha-amylase activity of breadflour. Fungal amylase is commonly used indough conditioners to improve oven spring. Other amylases are more temperaturestable so that they work at later stages ofbaking. These intermediate stability, mal-togenic, bacterial, and thermostable amy-lases are used primarily in antistaling prod-ucts because they convert more of thestarch into forms that resist firming. Glucoamylase breaks down the dex-trins generated by amylases into glucosesugar. Glucose is easier for yeast to fermentthan maltose and can be used to partiallyreplace other sugars in the recipe. Hemicellulase, along with cellulase,pentosanase, and xylanase, breaks downthe insoluble fiber in wheat flour, rye flour,and fiber supplements. The types used inbreadmaking leave the water-soluble fiberintact and release bound water into thedough to improve machinability and loafvolume. Others, used in cracker produc-tion, break down soluble fiber and reducethe amount of water needed for mixing. Protease breaks down the gluten pro-tein in wheat flour. For breadmaking this

can improve gas retention, but with atrade-off for less tolerance. For crackerproduction this improves machinability,with gas retention not as important. Lipoxygenase from soy flour oxidizesthe fats in flour to form peroxides. The per-oxides bleach the flour pigments, whichresults in a whiter crumb color. Glucose oxidase oxidizes ascorbic acidto dehydro-ascorbic acid. The dehydro-ascorbic acid modifies the gluten protein byforming linkages that increase its strength. Lipase and especially phospholipase,break down the fat-containing parts offlour to produce emulsifiers that strength-en the dough and soften the crumb. Transglutaminase creates links be-tween gluten molecules and strengthensthe dough.

Continued

BAKING ENZYMES

NAME FUNCTION APPLICATIONS

Malt flour Breaks down starch, Flour standardization produces maltose sugar

Fungal amylase Breaks down starch, Flour standardization, dough produces maltose sugar conditioners, sweetening

Bacterial amylase Breaks down starch Dough conditioners, antistaling

Thermostable amylase Breaks down starch Antistaling

Intermediate stability Breaks down starch Antistalingamylase

Maltogenic amylase Breaks down starch, Antistaling produces maltose sugar

Glucoamylase Produces glucose sugar Sweetening

Hemicellulase/Cellulase Breaks down fiber, Dough conditionersPentosanase releases bound waterXylanase

Fungal protease Breaks down gluten Flour standardization, dough conditioners, cracker production

Bacterial protease Breaks down gluten Cracker production

Bromelain Breaks down gluten Flour standardization

Lipoxygenase Oxidizes fats, Crumb whitening bleaches flour pigments

Glucose oxidase Oxidizes gluten Dough conditionersHexose oxidase

Lipase Breaks down fats, oils, Emulsifier replacementPhospholipase phospholipids

Transglutaminase Modifies gluten Dough conditioners

GENERAL CHARACTERISTICSEnzymes are large proteins that act as cata-lysts to speed up reactions without them-selves being changed. They are produced byplants, animals, and microorganisms but arenot living organisms themselves. Enzymesare highly active, so only small quantitiesare required, and highly specific, so a singleenzyme usually catalyzes only a single reac-tion. Each enzyme has its own pH and tem-perature range, and the progress of its reac-tion depends on those conditions alongwith time and concentration. Enzymes are named for the compoundsthey work on (carbohydrases, proteases,lipases) and the kinds of reactions theycatalyze (hydrolases, oxidases). Most com-mercial enzymes are produced from micro-organisms, so their genus and species is

Most commercial enzymes, including baking enzymes, are produced by submergedculture fermentation. A selected microorganism is grown on a mix of nutrients in a fer-menter with carefully controlled agitation, aeration, temperature, and pH. Most enzymesare extracellular, so they remain in the fermentation broth when the broth is separatedfrom the microbial cells by centrifugation or filtration. After separation, the cell-free liquidmay be purified to remove non-enzyme material. The purified liquid then undergoesmembrane filtration or evaporation to produce a concentrated liquid enzyme. Most baking enzymes are formulated into dry products. The concentrated liquidenzyme is dried, granulated, and diluted to produce dust-free particles with a standard-ized activity. The standardized enzyme can be used or blended into a dough conditioner,bread improver, or baking mix. Unstandardized enzymes are too concentrated and vari-able to be dosed in a bakery but can be used for blending. Liquid enzymes are used forother applications, like brewing and distilling, but are not commonly used for baking.

A Guide to BakingEnzymes(Continued)

also an important way of identifying them. Enzyme preparations are complex mix-tures that normally contain more than oneactivity but are usually standardized andsold on the basis of a single activity meas-urement. Depending on the application,other “side activities” may also be relevant. Enzyme activity is measured using assayprocedures that are usually different fromapplication conditions and that generallyvary among enzyme suppliers. Additionlevels and product comparisons should bebased on baking trials, not activity specifi-cations. The shelf life and storage conditionsfor enzymes depend on their physical forms.Liquids usually have the shortest shelf lifeand should be stored under refrigeration.Powders and tablets are usually stable for ayear or more when stored at room temper-ature. Because enzymes are proteins, skin con-tact and inhalation of dust or aerosols cancause allergic reactions in some sensitiveindividuals. Prolonged contact with con-centrated proteases can also cause skin andeye irritation. Proper handling proceduresshould be provided on a Safety Data Sheet(SDS). Additional information is providedin the Enzyme Technical Association’sWorking Safely With Enzymes, which is avail-able from Lallemand or at www.enzymeas-sociation.org.

ENZYME PRODUCTION

LALLEMAND was an early innovator inthe use of enzymes in baking andhas several key patents on their

application. Today, Lallemand BakingSolutions specializes in the developmentand application of enzymes and enzyme-based dough conditioners.

RESEARCHLallemand’s regional baking laboratoriesdevelop new products and optimize themto work with local ingredients:

• Montreal, Canada• Mexico City, Mexico• Johannesburg, South Africa• Breda, Netherlands• Lisbon, Portugal

FORMULATION

Enzymes, enzyme blends, dough condition-ers, and custom formulations are availableunder the Essential®, Fermaid®, and othertrade names, for a wide variety of bakedgoods:

• Breads, buns, rolls• Flat breads, tortillas• Pizza, bagels• Pretzels, crackers• Pies, pastry

SUPPORTLallemand Baking Solutions provides tech-nical service by professional bakers who canassist customers with all types of formula-tion challenges:

• Flour standardization• Formula optimization• Cost reduction • Mix time reduction• Bake time reduction • Process tolerance• Emulsifier replacement• Bromate and ADA replacement• Cysteine replacement• Clean label• Volume and texture improvement• Shelf life extension

Lallemand Baking Enzymes

raw materials + microbial culture

fermentation broth

cell-free liquid

purified liquid

concentrated liquid enzyme

standardizedliquid enzyme

concentrated dry enzyme

standardized dry enzyme

dough conditioner

baking application

FERMENTATION

SEPARATION

PURIFICATION

CONCENTRATION

DILUTION DRYING AND GRANULATION

DILUTION

BLENDING

Lallemand Baking Update is produced byLallemand Inc. to provide bakers with asource of practical technology for solvingproblems. You can find the latest issuesonline at www.lallemandbaking.com.

If you have questions or comments,please contact us at:

LALLEMAND Inc.1620 PréfontaineMontréal, QC H1W 2N8 Canadatel: (800) 840-4047 (514) 522-2133email: solutions@lallemand.comwww.lallemand.com

To the best of our knowledge, the information inLallemand Baking Update is true and accurate. How-ever, any recommendations or suggestions are madewithout warranty or guarantee.

© 2018 Lallemand Inc.