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
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
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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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
Bread: what is in it ? (Background)
Breadimprovers: Oxidation/reduction
Enzymes
Emulsifyers
Proteins (soja, beans, milk)
Gluten
Flavour, colour, salt
Nutrients (fibres, minerals, vitamins, fattyacids)
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
Bread: what is in it ? (Background)
Breadimprovers: Oxidation/reduction
Enzymes
Emulsifiers
Proteins (soja, beans, milk)
Gluten
Falvour, colour, salt
Nutrients (fibres, minerals, vitamins, fattyacids)
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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The purpose of enzymes used
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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The purpose of enzymes used
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.
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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
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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
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Blank Hemicellulase
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Effects lipase
gluten strenghtening
volume
fine crumb structure
softness
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Effects lipase
0.3 DATEM 0.5 SSL 30 ppm
LIPASE
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THANK YOU
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