enzymes in breadmaking: economic relevance, markets & future perspectives

8/14/2019 Enzymes in breadmaking: Economic relevance, markets & future perspectives

1/5

Digital Re-print - July | August 2009Feature: Enzymes

Feature title: Enzymes in bread making: Economic relevance, markets and future perspectives

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2/5

Global population

growth is achallenge for thesuppliers of staple food.

A projection from 2007

to 2050 predicts an average

population growth rate of 0.8

percent from 6.7 billion to

9.3 billion people (see Figure

1). Provided that the per

capita consumption of sta-

ple crops remains constant,

the production of wheat and

rice will have to grow from

600 million tonnes each to

850 million tonnes, and corn

production has to rise from

currently 850 million tonnes to 1000

millions tons (see Table 1).

These figures do not take into account

the growing demand for biofuel.

As can be concluded from Figure2, there is still a long

way to go for scien-

tists and economists,

since the produc-

tion of wheat in the

major wheat grow-

ing area has been

constant over the

past decade. One

approach could be

to improve wheats

tolerance towards

drought, heat and

rain in order to

grow wheat in less

favourable regions of this

planet. Promising stepshave already been taken

(see Figure 3).

Chemicals can bereplaced

The development of this

market affects the whole

food production chain

including the suppliers of

additives and enzymes.The current market

for bakery enzymes is

estimated to be about

US$200 million (see Figure

4). Although the share of

bakery enzyme of the total

enzyme market (five percent) will not

increase, their consumption will rise with

the increasing demand for enzymes in

Enzymes in breadmaking:Economic relevance, markets, and future perspectives

by Lutz Popper, Head of Research and Development,Mhlenchemie GmbH & Co KG, Ahrensburg, Germany

Figure 1: Development of the global population (modifiedfrom Bhler AG, 2007)

Table 1: Staple food crop production andconsumption 2007, estimated demandand required production 2050, based ona population growth of 0.8 percent p.a.

Consumers ProductionConsumed

as food

B il li on M il li on t on s M il li on t on s

2007

Wheat 3.0 600 490

Rice 3 .0 600 400

Corn 1.0 700 220

2050

Wheat 4.2 845 690

Rice 4 .2 845 563

Corn 1.4 986 310

Figure 2: Global wheat production, selected areas(modified from USDA, 2007)

Grain&feed millinG technoloGy34 | Ju-augus 2009

FeatureEnzymes

general, to an estimated cost of almost

US$300 million by 2011.

In the same period, the total market for

food enzymes is expected to grow at a rate

of almost six percent to about US$1.2 billion.

This growth is supported by the per-

ception that enzymes are a natural way

to improve efficiency and quality and that

chemicals can be replaced, avoiding labelling

or omitting e numbers. Declining prices due

to competition of supply and consolidation of

the food industry, provide additional impetus.

Most of the new enzymes will be pro-

duced with genetically modified organisms,

and some of the enzymes will even be

protein engineered, that is, their original

sequence of amino acids will be modified,

although there is some market resistance

against enzymes from genetically modified

organisms.

As in the past years, the properties of

existing enzymes

and enzyme

combinations are

constantly being

improved, creat-

ing a wider field of

use and increas-

ing demand. The

most efficient

driving force for

growth still will be

innovation.

Three markets

have been select-ed to visualise

the development

of the bakery

enzyme segment,

the US, the EU

and China.

For the US the

average annual

growth rate is

interpolated to

be 7.2 percent

until 2010 (see

Figure 5), with

revenues of

about US$70

million at the

end of the

period.

The EUstarts from a

higher level,

but due to a

smaller growth

of 4.5 percent

the market will

have a volume

of only US$80

million in 2010

(see Figure 6).

The

expected

growth

rate of the

Chinese mar-

Figure 3: Tropicalised wheat in Tamil Nadu, India,close to the equator. Coconut and wheat growing in

the same ecosystem (Nagarajan, 2006)

Figure 4: Global enzyme market, 2006(left) and 2011 (right). Combined

figures from Freedonia (2007) andMhlenchemie estimates

Grain&feed millinG technoloGy Ju-augus 2009 | 35

Feature Enzymes

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3/5

thevolumeyieldisthemaintarget

copingwithvaryingwheatprop-

erties is the major challenge

compensationforperform-

ance losses of compos-

ite flours is requested.

Recent enzyme developmentsThe enzymes currently being used most

widely in the baking industry are more

or less in order of decreasing importance

fungal -amylase, hemicellulase (comprising

pentosanase and xylanase), lipolytic enzymes

(lipase, phospholipase, galactolipase etc.),glucose oxidase, protease (endo-peptidase),

intermediate heat-stable -amylase, and glu-

coamylase.

Recent enzyme developments comprise

asparaginase for avoiding acrylamide forma-

tion, sulfhydryl oxidase as dough strength-

ener, feruloyl esterase as rheological tool, f or

improved flavour formation and possible for

improved nutritional value of baked foods

and more specific lipolytic enzymes not

acting on triglycerides for bread and cake

applications in recipes including shortening or

butter or as egg replacement.

Acrylamide is a potentially carcinogenic

substance found in baked and fried food

items. Potato products, wafers, biscuits and

crispbread are most affected.

It is formed during the Maillard (carameli-

zation) reaction.At present there are no defined limits

for acrylamide in food, but national warning

thresholds exist.

The amino acid aspargine is the key factor

in acrylamide formation.

In a Swedish study (Holmgren, 2007),

adding aspargine-increased acrylamide from

80ppb to as much as 6000ppb. It forms most-

ly in the crust (99 percent), which indicates

an influence of temperature and/or humidity.

Darker products have higheracrylamide values.

The addition of sugars or their enzymatic

removal has no effect on acrylamide.

2007) and on

the authors

data and esti-

mates. The

Asia-Pacific area

is expected to

grow at a similar

rate as the US,

while Africa and

Latin Americas

growth will be

closer to the

development of

the European

market.

The general

enzyme require-

ments and trends

differ signifi-

cantly between

developed and

emerging mar-

kets. Developed

markets are

mainly looking

for:

reductionof

prices of clas-

sical enzymes n ewenzymes with

new func-

tionalities

enzymesforreplacement

of chemicals

enzymesfor increas-

ing the shelf-

life of baked

goods with soft crumb

segregationofenzymesfrom

conventional and genetically

modified micro-organisms

In emerging markets:

classicalenzymesareused

breadpricesareregulatedin

some areas, not allowing for

ingredients adding to costs

ket is stronger with an average of 9.5

percent unti l 2013 (see Figure 7), but

the starting point is also much lower,

the revenues being only 13 percent of

those in Europe (2003).

Figure 8 summarises the world bakery

enzyme market in 2006 and projected

to 2011, based on market research data

(Frost & Sullivan, 2004, 2005, Fredonia,

Figure 5: Bakery Enzymes Market U.S.Revenue Forecasts, 2000-2010 (modified from Frost &

Sullivan, 2004)

Figure 6: Bakery Enzymes Market Europe. RevenueForecasts, 2001-2011 (modified from Frost & Sullivan,

2005)

Figure 7: Bakery Enzymes Market ChinaRevenue Forecasts, 2003-2013 (modified from Frost &

Sullivan, 2007)

Figure 8: Bakery Enzymes Market WorldRevenue Forecasts, 2006-2011


FeatureEnzymes

dough-strengthening disulfide bridges.

In addition, oxidation gelation of pen-

tosans via feruloyl residues may occur,

increasing the water absorption. An

undesirable side-effect of the above

oxidases is their action on unsaturated

lipids, which creates an unpleasant off-

flavour.

In particular bakery items from frozen

and sheeted dough, such as croissants, may

be severely affected. Therefore, the use of

glyco-oxidases as a general flour-improvingenzyme is not recommended.

Sulfhydryl oxidase (SOX, EC 1.8.3.2)

specifically oxidizes sulfhydryl groups in

protein and peptides. Hydrogen peroxide is

also formed in this reaction. But in relation

to the number of oxidized sulfhydryl groups,

much less hydrogen peroxide is formed by

SOX than by glycoside oxidases.

In baking trials, SOX from S. cerevi-

siae showed good potential, in particular in

applications involving lamination steps and

prolonged fermentation.

Figure 10 shows a comparison of glucose

oxidase and SOX in steamed bread baking trials.

Furthermore, a partial replacement

of ascorbic acid used as a dough stabi-

Improving baking propertiesSeveral oxidases have been proposed

and are being used for improving the baking

properties of flour, in particular dough stabil-

ity and mechanical tolerance.

The common principle of most oxidases

applied in baking is their action on mono- or

oligosaccharides or other glycosides, creating

a carboxyl group and hydrogen peroxides.

The hydrogen peroxide then acts as a non-

specific oxidant, oxidizing available electron

donors in dough, including sulfhydryl groups.

This

results in the

creation or

protection of

Temperatures above 200C, lower final

product humidity and baking powder, in par-

ticular with ammonium bicarbonate, increase

acrylamide values, whereas yeast fermenta-

tion reduces them.

The decomposition of the precursor

asparagine by asparaginase, Innovase ASP,

is an effective means to reduce the acryla-

mide formation. The enzyme is active in a

pH range of 5-8.5 and at 30-65C hence in

an optimum range for most baking applica-

tions. In crispbread trials Innovase ASP

reduced acrylamide to less than 25 per-

cent, and in wafers Innovase ASP reduced

it to about 10 percent of the original level(see Figure 9).

Figure 9: Acrylamide reduction by Innovase ASP incrispbread and wafers

Figure 10: Comparison of glucose oxidase andsulfhydryl oxidase in steamed bread. Wheat flour:

DNS/CWRS; basic treatment: 40 ppm ascorbic acid(AAc); over-proofed samples only

Table 2: Effect of FAE on the Alveogram

Resting time 28 min Resting time 120 min

% P L W P/L le P L W P/L le ldp

0.00 102 100 351 1.02 59.6 81 123 334 0 .66 60.3 4.8

0.02 101 101 349 1.00 59.9 83 122 329 0 .69 59.0 5.6

0.04 106 88 333 1.20 60.4 85 115 324 0 .66 58.8 3.2

0.08 100 110 364 0.91 5 9.1 79 132 325 0.60 5 8.2 1 0.6

0.12 95 113 351 0.84 58.5 74 136 309 0 .55 57.2 11.8

0.14 94 126 374 0.75 58.7 71 140 309 0 .51 57.9 17.3

0.16 88 133 359 0.66 57.9 6 8 1 49 3 07 0 .4 6 5 6. 8 1 4. 4

0.20 81 130 320 0. 62 57.1 63 145 268 0 .44 55.6 15.8

Grain&feed millinG technoloGy Ju-augus 2009 | 37

Feature Enzymes

- RUMINANTS

Enzymes Phosphorus

requirements ofdairy cows

Practical grazingsystems

Dairy Heifer survival Omega-3 fatty

acids and fertility

PIGS

Minerals Tryptophan

requirements Feed processing

technology Starter piglet

systems Organic acids in

pig diets

RAPESEEDCO-PRODUCTS

Feeding toruminants Feedi ng to pigs

Commodity trends

GENERAL PAPERS

Oxidative stressand animalperformance

Mycotoxins &mycotoxin binders

Assessment ofnutritive value offeeds

Potentialapplications of GMtechnology

Legislation onenvironmentalimpact

Impacts of climatechange on livestocksystems

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4/5

Future growthFigure 13 summarises potential reasons

for future growth of the bakery enzyme

market.

In the first place, replacement of gluten

is mentioned.

The globally rising wheat price increase

the tendency to replace expansive wheat

with high gluten content and good baking

properties by cheaper wheat. The lack in

gluten content and baking performance can

a least partially be replaced by adding func-tional ingredients such as enzymes.

The second position in Figure 13 is taken

by the term shelf life, in this case comprising

microbial stability as well as crumb soft-

ness. Both are increasingly required due to

the continuing trends of bakeries merging

to larger units with centralised production,

hence longer distances from factory to shop.

ReferencesBhler AG, 2007. Personal communication.

Freedonia, 2007. Freedonia Focus on enzymes

(FF35017). The Freedonia Group Inc, Cleveland, USA.

Frost & Sullivan, 2004. European Markets for

Enzymes in Food Applications (B460-88). Frost &

Sullivan Ltd., London, UK.

Frost & Sullivan, 2005. The U.S. Enzymes for Food

Applications Markets (A660-88). Frost & Sullivan

Ltd., London, UK.

Frost & Sullivan, 2007. Strategic Analysis of

Chinese Food Enzymes Markets (P074-88). Frost &

Sullivan Ltd., London, UK.

Holmgren, L., 2007. Control of acrylamide

formation by processing and formulation. 3rd Int.

Mhlenchemie Symposium, June 14-15. Hamburg,

Germany.

Hoseney, R.C. and Faubion, J.M., 1981. A

mechanism for the oxidative gelation of wheat

flour water-soluble pentosans. Cereal Chem. 58(5),

421-424.

Nagarajan, S., 2006. Quality Characteristics

of Indian Wheat. In: Future of Flour. Popper, L.,

Freund, W. and Schfer, W. (Eds.), Agrimedia Verlag

Hamburg, Germany.

USDA, 2007. Grain: World Markets and Trade.

www.fas.usda.gov/psdonline.

Ferulic acidcontributes to themechanical stability

In wheat or rye flour

dough, ferulic acid con-

tributes to the mechanical

stability by absorption of

water and the stabilisation

of gluten. An excess of sta-

bility can result in a limited

volume yield during the

bread making process.

As other hemicellulases,

ferulic acid esterase is able

to soften the xylan/gluten

complex by the release of

water from the gel and by

the breakdown of covalent

linkages.

Unlike the most often

used hemicellulases exert-

ing an endo-1, 4--xylano-

lytic actions on the xylan

polymer, ferulic acid este-

rase cleaves the side-chains

between the galactose

residue and the ferulic acid.

Both activities improve the

expandability of the dough

and hence can be used to

increase the volume yield.

The enzyme has a

significant effect on the

dough rheology.

When applied in the

Alveograph, it was pos-

sible to achieve a signifi-

cant reduction of the P/L

ratio while the energy

remained constant over a

wide dosage range (Table

2). At prolonged resting

times (120 minutes) the

energy was close to that of

untreated flour even when

the P/L was diminished to

0.46 instead of the initial

ratio of 0.66.

The extensibility of the

dough could be increased

by about 30 percent, as

shown in Figure 12.

Obviously, the

enzyme is capable to

partially hydrolyze the

linkages between gluten

and arabinoxylan (Hoseney and Faubion,

1981) and/or to break-down the pen-

tosan gel, resulting in the release of

water from the gel, which is then avail-

able for gluten hydration and softening.

The enzyme also reduces the viscosity

of flour suspensions, e.g. wafer batters

(not shown).

liser was possible. Steamed bread with

reduced ascorbic acid had a brighter

crumb colour (see Figure 11). The reason

for this effect is not yet known. In but-

ter croissants made from frozen dough,

no formation of off-flavour was noted,

while GOX-treated samples developed a

strange smell.

Figure 12: Effect of ferulic acid esterase fromStreptomyces sh10 on the extensibility in the

Alveogram

Figure 13: Potential reasons for futuregrowth of the bakery enzyme market

Figure 11: Effect of sulfhydryl oxidase on crumbcolour of steamed bread. Wheat flour: DNS/

CWRS; normal proof

forMoreinforMation:

Mhlenchemie GmbH & Co KG

Kurt-Fischer-Str. 55

22926 Ahrensburg

Germany

Tel: +49 4102 202-001

Fax: +49 4102 202-010

Email: [email protected]

Website: www.muehlenchemie.de


FeatureEnzymes

I ll r i i rl l r r F ir i ,I i , l

l L r r

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Asubscriptionmagazine for the global flour &feedmillingindustries-first publishedin1891

August 2009

Growingconcerns overmycotoxins

Enzymes inbreadmaking:Economic relevance,markets,and futureperspectives

In this issue:

V acuumpla ysanimportantrolein

deliveringmicro-ingredients

tolivestock

A re y ou r ea dyfor newcrop?

F OC US :E ur op e

Flouradeliverysystem

for vitaminsandmineralsreceivesWHO

endorsement

Preservingfeedmaterialsafter harvesta multifaceted

approach tomycotoxins

GFMT0904.indd 1 9/07/ 009 15:48

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general, to an estimated cost of almostUS$300 million by 2011.

Inthesameperiod, thetotalmarket forfood enzymesisexpected to growat a rateofalmost sixpercent to about US$1.2 billion.

Thisgrowthissupportedby theper-ceptionthatenzymesarea naturalway

toimproveefficiencyandqualityandthatchemicalscanbereplaced,avoidinglabellingoromittingenumbers. ecliningpricesdue

tocompetitionofsupplyandconsolidationofthefoodindustry,provideadditionalimpetus.

ost ofthenewenzymeswillbe pro-duced withgenetically modified organisms,and someofthe enzymeswillevenbeproteinengineered, that is, theiroriginalsequenceofamino acidswillbemodified,althoughthereissomemarket resistanceagainst enzymesfromgenetically modifiedorganisms.

sinthe past years, thepropertiesof

existing enzymesand enzymecombinationsareconstantly beingimproved, creat-ing a widerfield ofuseand increas-ing demand. Themost efficientdriving force forgrowthstillwillbeinnovation.

Threemarketshavebeenselect-ed to visualise

thedevelopmentof the bakeryenzymesegment,

theUS, theEUand China.

FortheUS theaverage annualgrowth rate isinterpolated tobe7.2 percentuntil2010 (seeFigure 5), withrevenues ofabout US$70million at theend of theperiod.

The EUstarts from ahigher level,but due to asmaller growthof .5 percent

the market willhave a volumeof only US$80million in 2010(see Figure 6).

Theexpectedgrowthrate of theChinese mar-

Figure3:Tropicalised heatinTamil adu,India,closetotheequator.Coconutand heatgroin gin

thesameecosystem(agarajan,2006)

Figure4:Globalenzymemarket,2006(left)and2011(right).Combined

figuresfromFreedonia(2007)andhlenchemieestimates

G r in&feed illinG techn lGy Ju- ugus 2009|35

Fe ture Enzymes

Beapart ofthe

4TH ANNUAL IAOM

EURASIADISTRICT

CONFERENCE& EXPO

TechnicalProgram

Whats New Program

Unopposed Expo

AnnualMeeti ng

SafetyAward Program

CulturalProgram

Toregister onlinevisit:

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RegisterToday!

Whats inStore?

Organized bythe

InternationalAssociationofOperativeMillers

and the

InternationalIndustrialAcademy

September 23-25,2009

InternationalIndustrialAcademy

Moscow,RussianFederation

GFMT0904.indd 35 9/07/ 009 15:56

dough-strengthening disulfidebridges.

In addition, oxidation gelation of pen-

tosans via feruloyl residues may occur,

increasing the water absorption. n

undesirable side-effect of the above

oxidases is their action on unsaturated

lipids, which creates an unpleasant off-

flavour.

Inparticular bakery itemsfromfrozen

and sheeted dough, suchascroissants, may

beseverely affected. Therefore, theuseof

glyco-oxidasesasa generalflour-improving

enzymeisnot recommended.

Sul fhydr y l o x i da se( S , EC 1. 8. 3.2)

specifically oxidizes sulfhydryl groups in

proteinand peptides. Hydrogenperoxideis

also formed inthisreaction. But inrelation

to thenumberofoxidized sulfhydrylgroups,

muchless hydrogenperoxideis formed by

S t ha nby g l y c os i deo xi da ses .

I nba k i ng t r i al s , S f r o m S . c er ev i-

siaeshowed good potential, inparticularin

applicationsinvolving laminationsteps and

prolonged fermentation.

Figure10shows acomparisonofglucose

oxidaseandS insteamedbreadbakingtrials.

Furthermore, a partial replacement

of ascorbic acid used as a dough stabi-

I r v in i n r r tiSev er al o x i da sesha v ebeenpro po sed

and arebeing used forimproving thebaking

propertiesofflour, inparticulardoughstabil-

ity and mechanicaltolerance.

Thecommonprinciple ofmost oxidases

applied inbaking istheiractiononmono-or

oligosaccharidesorotherglycosides, creating

a carboxylgroup and hydrogenperoxides.

Thehydrogenperoxide thenactsas a non-

specific oxidant, oxidizing availableelectron

donorsindough, including sulfhydrylgroups.

This

r esult s i nt hecreation or

protectionof

Temperaturesabove200 C, lowerfinal

product humidity and baking powder, inpar-

ticularwithammoniumbicarbonate, increase

acrylamidevalues, whereasyeast fermenta-

tionreducesthem.

The decomposition of the precursor

asparagine by asparaginase, Innovase SP,

is an effective means to reduce the acryla-

mide formation. The enzyme is active in a

pH range of 5-8.5 and at 30-65C hence in

an optimum range for most baking app lica-

tions. In crispbread trials Innovase SP

reduced acrylamide to less than 25 per-

cent, and in wafers Innovase SP reduced

it to about 10 percent of the original level

(see Figure 9).

Figure9: crylamidereductionbyInnovase SPincrispbreadandafers

Figure10:Comparisonofglucoseoxidaseandsulfhydryloxidaseinsteamedbread. heatflour:

S/CRS; basictreatment:40ppmascorbicacid( c);over-proofedsamplesonly

T l 2 :E ff c t f F E n t h l v r m

s ti n ti m 2 mi n s ti n ti m 12 m in

% L /L l L /L l l

. 1 2 1 3 51 1 . 2 5 . 8 1 1 23 3 34 . . 3 4. 8

. 2 1 1 1 1 3 4 1 . 5 . 8 3 1 22 3 2 . 5 . 5 .

. 4 1 8 8 3 3 3 1 . 2 . 4 8 5 1 15 3 24 . 5 8 .8 3 .2

. 8 1 1 1 3 4 . 1 5 . 1 1 32 3 25 . 5 8. 2 1 .

.12 5 1 1 3 3 5 1 . 8 4 5 8 .5 4 1 3 3 . 5 5 5 .2 1 1. 8

.14 4 1 2 3 4 . 5 58 . 1 1 4 3 . 51 5 . 1 .3

.1 8 8 1 33 3 5 . 5 . 8 1 4 3 . 4 5 .8 1 4. 4

.2 8 1 1 3 3 2 . 2 5 .1 3 1 4 5 2 8 . 4 4 5 5. 1 5 . 8

Gr in feed i llinG techn lGy Ju- ugus 2009 | 37

Fe t u e En

-RUMINANTS

EnzymesPhosphorus

requirements ofdairy cows

Practicalgrazingsystems

DairyHeifersurvivalOmega-3fatty

acids andfertility

PIGS

MineralsTryptophan

requirementsFeedprocessing

technologyStarterpiglet

systemsOrganicacids in

pigdiets

RAPESEEDCO-PRODUCTS

Feedingtoruminants

FeedingtopigsCommodity trends

GENERALPAPERS

Oxidative stressandanimalperformance

Mycotoxins &mycotoxinbinders

Assessmentofnutritive value offeeds

Potentialapplications of GMtechnology

Legislationonenvironmentalimpact

Impacts of climatechange onlivestocksystems

9th 10th September2009SuttonBoningtonCampus

InternationalFeedConference

Nowinits43 rd year& stillgoingstrong

This meeting has beenheldannuallysince 1967atthe University ofNottinghamSuttonBoningtonCampus(Schoolof Biosciences;the bestSchoolofitskindinthe UK).

The meetingattracts delegates fromallparts of the FeedIndustry as wellas University /ResearchPersonnelandGovernmentpersonnel.Itis anexcellentexample of Technology Transfer.

The Programme Committee consists ofUniversity staff andcolleagues fromtheAnimalFeedIndustry.

Between16and18invitedpapers arechosenrelevanttoboththe scienceandthe practice of AnimalNutritionpresentedby recognisedauthorities fromEurope butalsoworldwide.

Details may be foundat:

www.nottingham.ac.uk/feedconf/

What can conference delegates expect?

Topicalsubjects|Speakersof thehighestquality| Interactiveatmosphereallowingex cellent l iais onb et w eendeleg at es &speakers|NEWensuite bedrooms|Free24/7Internet access| Extremelywell-stockedLibrary|State-of-the-ArtConferenceCentre|Bar/Social complex|BrandnewSportsHallwithmulti-gym,etc

Nottin hamFee Conf .in 1 7/ / 14:3

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enzymes in breadmaking: economic relevance, markets & future perspectives

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