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 Esterases in Baking
Dr. Lutz Popper Mühlenchemie GmbH & Co. KG, Ahrensburg
LP04012001
4 Esterases and Their Applications in Food
Enzyme Reaction Catalysed Applications Lipase 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. Phospholipase 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 esterase 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 endonucleases 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 Phytase Digestibility & bioavailability phytate
5 LP08122007 Action of Lipolytic Esterases
Phospho- lipases
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 Enzymes
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 Phytases 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
22