Titel

LP04012001

1 AOM Muscat 2001

Common Wheat Flour Problems and Their Solutions

Markus Bostel & Dr. Lutz Popper Mühlenchemie GmbH, Ahrensburg, Germany

AOM 13th Annual Conference & Trade Show 8 - 10 October 2001, Muscat, Sultanate of Oman

LP05102001 2 makesMühlenchemie good flours even better Future of Flour

AGRIMEDIA Verlag www.agrimedia.com (also accessible via www.world-grain.com)

3 Application of in Baking

Dr. Lutz Popper Mühlenchemie GmbH & Co. KG, Ahrensburg

LP04012001

4 Esterases and Their Applications in Food

Enzyme Reaction Catalysed Applications Splits fats and lipids into fatty acids Maturing of cheese; emulsifier production; (triacylglycerol lipase) and glycerol or other alcohols interesterification of fats; baking

Phospholipase A2 Improvement of emulsifying power (e.g. A Hydrolyses phospholipids (lecithin) 1 egg yolk); degumming Lyso-phospholipase Galactolipase Splits fatty acids off galactolipids Improvement of emulsifying power; baking Splits off acetyl groups, e.g. from Acetyl Baking; fruit juice pectin or xylan Clarification of fruit juice; gel formation; Pectin esterase Splits methyl groups off pectin stabilizing of fruit Splits nucleic acid between Exo- and Flavour; yeast extract phosphate and nucleobase Splits off ferulic acid, e.g. from Feruloyl esterase Flavouring; baking wheat xylans Splits off cumaric acid, e.g. from Coumaroyl esterase Flavouring; baking wheat xylans Removes phosphoric acid from Digestibility & bioavailability phytate

5 LP08122007 Action of Lipolytic Esterases

Phospho-

Lipases

Galacto- lipases

6 LP09052007 Lipids in Wheat Flour

Total lipids* 1,280 Non-polar lipids 457 Polar lipids 823 Phosphatides (lecithin) 250 Phosphatidyl acid 30 Phosphatidyl glycerol 51 Phosphatidyl cholin 27 Phosphatidyl ethanolamine traces Phosphatidyl serine 15 Lyso-phosphatidyl cholin 117 Lyso-phosphatidyl ethanolamine 10 Galactolipids 249 Other polar lipids 320 *mg/100 g wheat flour 0.405 % ash

7 LP03072002 Effect of Wheat Lipids on Volume Yield of Defatted Wheat Flour

200 polar lipids

180 total lipids

160

non-polar lipids Modif. from MacRitchie &Gras, 1973 MacRitchiefrom Modif.

140

Bread volume volume flour] Bread g [ml/100 volume prior to baking 0 200 200 300 400 500 600 700 800 900 1000 Re-added wheat lipid [mg/100 g flour]

8 LP04072002 Action Sites of Feruloyl and Coumaroyl Esterase in Wheat Xylan

Arabinose

Xylose

Coumaric acid

Ferulic acid

α-L-Arabinofuranosidase

Endo-1,4-ß-xylanase

Coumaric acid esterase

Ferulic acid esterase

9 LP21032002 Cross-Linking of Gluten and Hemicellulose

PROTEIN

ARABINOXYLAN

OH

OCH3

HCH

HC S CH2 PROTEIN C O O

ARABINOXYLAN

Adapted from Hoseney & Faubion, 1981 LP04012001

10 LP04012001 Interaction of Feruloyl Side-Chains in

Arabinoxylan

., 1998 .,

et al et Modif. from Williamson from Modif.

11 LP09052007 Significance of Ferulic Acid

3-Metoxy-4-hydroxy cinnamic acid (trans)

Biological function CCOOH Industrial significance • Integrity CCH • Antioxidant • Form HC • Absorbs UV light • Plasticity • Antimicrobial • Thermal stability • Vanillin • Adhesion • Flavor precursor OCH 3 • Links polymers OH

Bakery process

12 LP08102007 Effect of Feruloyl Esterase from Streptomyces werraensis on the Alveogram Resting time 28 min Resting time 120 min % P L W P/L Ie P L W P/L Ie Idp

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 59.1 79 132 325 0.60 58.2 10.6 0.12 95 113 351 0.84 58.5 74 136 309 0.55 57.1 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 68 149 307 0.46 56.8 14.4 0.20 81 130 320 0.62 57.1 63 145 268 0.44 55.6 15.8

13 Reaction Schemes of Protease and Lipases

Protease

- + -R1CH-CO-NH-CR2- + H2O  -R1CH-COO + H3N-CR2-

Esterase

R1-CO-O-R2 + H2O  R1-COOH + R2-OH

14 LP09052007 Effect of Dosage and Proof Time on Baguette Rolls with Alphamalt EFX Super 0 ppm 10 ppm 25 ppm 50 ppm Basic treatment: FAA, 1 SKB/g ADA, 40 ppm Asc., 160 ppm 1.5 h, SSL, 0.3 % normal proof 743 748 787 856

Volume yield, 2 h, mL/100 g flour over-proof 1 803 852 882 935

2.5 h, over-proof 2

863 937 965 1015

15 LP01062007 Effect of Proof Time on Baguette Rolls with Alphamalt EFX Super (50 ppm) 1.5 h, 1.5 h, 2 h, 2.5 h, normal proof, normal proof over-proof 1 over-proof 2 no EFX Super Basic treatment: FAA, 1 SKB/g ADA, 40 ppm Asc., 160 ppm SSL, 0.3 % 743 856 935 1015

Volume yield, mL/100 g flour

16 LP01062007 Steamed Bread with Lipolytic

600

500

400

300

200

100

Volume yield yield (mL/100 g flour) Volume 0

Enzyme, dosage (ppm)

17 LP09052007 Properties of Phytic Acid

• Strong binder of metal ions • Inhibition of microorganisms • Inhibition of enzymes

18 LP12112007 Action of on Phytate

Phytate Myo-inositol

6-phytase OPO H OH cereals 3 2 6 H PO H H2O3PO 3 4 H HO H H H2O3PO H HO H H OPO3H2 H OH H2O3PO HO H H 6 H O H OPO3H2 2 OH H 3-phytase microorganisms

19 LP12112007 Distribution of Phytate and Phytase in Wheat

Phytate Phytase

2%

8% 13% 15% Aleuron 40% Germ Endosperm Scutellum Other 85% 34%

3%

modif. from Zimmermann et al., 2000

20 Effects of Microbial Phytase in Baking

• Equilibration of natural fluctuation of phytase content in wheat • Improvement of iron & mineral bioavailability • Enhances yeast and sour dough fermentation • Improves dough stability • Increases volume yield

21 LP12112007 Thank You!

www.muehlenchemie.de

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