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8 a Guide to Enzymes VOLUME 3 /NUMBER 8 Enzymes Practical technology from Lallemand Inc. A Guide to Baking Enzymes NZYMES ARE USED as flour addi- can improve gas retention, but with a GENERAL CHARACTERISTICS tives and dough conditioners to trade-off for less tolerance. For cracker Enzymes are large proteins that act as cata- Ereplace chemical ingredients and to production this improves machinability, lysts to speed up reactions without them- perform other functions in a label-friendly with gas retention not as important. selves being changed. They are produced by way. Understanding their characteristics Lipoxygenase from soy flour oxidizes plants, animals, and microorganisms but are can help millers, ingredient suppliers, and the fats in flour to form peroxides. The per- not living organisms themselves. Enzymes bakers to use enzymes more effectively. oxides bleach the flour pigments, which are highly active, so only small quantities results in a whiter crumb color. are required, and highly specific, so a single TYPES OF ENZYMES Glucose oxidase oxidizes ascorbic acid enzyme usually catalyzes only a single reac - Amylases break down the starch in flour to dehydro-ascorbic acid. The dehydro- tion. Each enzyme has its own pH and tem - into dextrins and sugars. Alpha- amylase and ascorbic acid modifies the gluten protein by perature range, and the progress of its reac - beta- amylase occur naturally in wheat, but forming linkages that increase its strength. tion depends on those con ditions along the natural level of alpha- amylase is usually Lipase and especially phospholipase, with time and concentration. too low and variable for optimal breadmak - break down the fat-containing parts of Enzymes are named for the compounds ing. flour to produce emulsifiers that strength - they work on (carbohydrases, proteases, Malt is used to standardize the alpha- en the dough and soften the crumb. lipases) and the kinds of reactions they amylase activity of most bread flour. Malted Transglutaminase creates links be- catalyze (hydrolases, oxidases). Most com - wheat or barley flour is added at the mill, tween gluten molecules and strengthens mercial enzymes are produced from micro- or diastatic malt syrup can be added at the the dough. organisms, so their genus and species is bakery. Continued Fungal amylase is also used to stan - dardize the alpha- amylase activity of bread flour. Fungal amylase is commonly used in BAKING ENZYMES dough conditioners to improve oven spring. Other amylases are more temperature NAME FUNCTION APPLICATIONS stable so that they work at later stages of Malt flour Breaks down starch, Flour standardization produces maltose sugar baking. These intermediate stability, mal - Fungal amylase Breaks down starch, Flour standardization, dough togenic, bacterial, and thermostable amy - produces maltose sugar conditioners, sweetening lases are used primarily in antistaling prod - Bacterial amylase Breaks down starch Dough conditioners, antistaling ucts because they convert more of the Thermostable amylase Breaks down starch Antistaling starch into forms that resist firming. Intermediate stability Breaks down starch Antistaling Glucoamylase breaks down the dex - amylase trins generated by amylases into glucose Maltogenic amylase Breaks down starch, Antistaling sugar. Glucose is easier for yeast to ferment produces maltose sugar than maltose and can be used to partially Glucoamylase Produces glucose sugar Sweetening replace other sugars in the recipe. Hemicellulase/Cellulase Breaks down fiber, Dough conditioners Hemicellulase, along with cellulase, Pentosanase releases bound water Xylanase pentosanase, and xylanase, breaks down Fungal protease Breaks down gluten Flour standardization, dough the insoluble fiber in wheat flour, rye flour, conditioners, cracker production and fiber supplements. The types used in Bacterial protease Breaks down gluten Cracker production breadmaking leave the water-soluble fiber Bromelain Breaks down gluten Flour standardization intact and release bound water into the Lipoxygenase Oxidizes fats, Crumb whitening dough to improve machinability and loaf bleaches flour pigments volume. Others, used in cracker produc - Glucose oxidase Oxidizes gluten Dough conditioners tion, break down soluble fiber and reduce Hexose oxidase the amount of water needed for mixing. Lipase Breaks down fats, oils, Emulsifier replacement Protease breaks down the gluten pro - Phospholipase phospholipids tein in wheat flour. For breadmaking this Transglutaminase Modifies gluten Dough conditioners ENZYME PRODUCTION A Guide to Baking Enzymes (Continued) ost commercial enzymes, including baking enzymes, are produced by submerged M also an important way of identifying them. culture fermentation. A selected microorganism is grown on a mix of nutrients in a fer - menter with carefully controlled agitation, aeration, temperature, and pH. Most enzymes Enzyme preparations are complex mix - are extracellular, so they remain in the fermentation broth when the broth is separated tures that normally contain more than one from the microbial cells by centrifugation or filtration. After separation, the cell-free liquid activity but are usually standardized and may be purified to remove non-enzyme material. The purified liquid then undergoes sold on the basis of a single activity meas - membrane filtration or evaporation to produce a concentrated liquid enzyme. urement. Depending on the application, Most baking enzymes are formulated into dry products. The concentrated liquid other “side activities” may also be relevant. enzyme is dried, granulated, and diluted to produce dust-free particles with a standard - Enzyme activity is measured using assay ized activity. The standardized enzyme can be used or blended into a dough conditioner, procedures that are usually different from bread improver, or baking mix. Unstandardized enzymes are too concentrated and vari - application conditions and that generally able to be dosed in a bakery but can be used for blending. Liquid enzymes are used for vary among enzyme suppliers. Addition other applications, like brewing and distilling, but are not commonly used for baking. levels and product comparisons should be based on baking trials, not activity specifi - raw materials + microbial culture cations. FERMENTATION The shelf life and storage conditions fermentation broth for enzymes depend on their physical forms. SEPARATION Liquids usually have the shortest shelf life cell-free liquid and should be stored under refrigeration. PURIFICATION Powders and tablets are usually stable for a purified liquid year or more when stored at room temper - CONCENTRATION concentrated liquid enzyme ature. DILUTION DRYING AND GRANULATION Because enzymes are proteins, skin con - standardized concentrated dry enzyme tact and inhalation of dust or aerosols can liquid enzyme DILUTION cause allergic reactions in some sensitive standardized dry enzyme individuals. Prolonged contact with con - BLENDING centrated proteases can also cause skin and dough conditioner eye irritation. Proper handling procedures should be provided on a Safety Data Sheet baking application (SDS ). Additional information is provided in the Enzyme Technical Association’s Working Safely With Enzymes, which is avail- able from Lallemand or at www.enzymeas - Lallemand Baking Enzymes sociation.org. ALLEMAND was an early innovator in • Breads, buns, rolls the use of enzymes in baking and • Flat breads, tortillas L has several key patents on their • Pizza, bagels application. Today, Lallemand Baking • Pretzels, crackers Solutions specializes in the development • Pies, pastry and application of enzymes and enzyme- based dough conditioners. SUPPORT Lallemand Baking Solutions provides tech- RESEARCH nical service by professional bakers who can Lallemand Baking Update is produced by Lallemand’s regional baking laboratories assist customers with all types of formula - Lallemand Inc. to provide bakers with a source of practical technology for solving develop new products and optimize them tion challenges: problems. You can find the latest issues to work with local ingredients: • Flour standardization online at www.lallemandbaking.com. • Montreal, Canada • Formula optimization If you have questions or comments, • Mexico City, Mexico • Cost reduction please contact us at: • Johannesburg, South Africa • Mix time reduction LALLEMAND Inc. • Breda, Netherlands • Bake time reduction 1620 Préfontaine Montréal, QC H1W 2 N8 Canada • Lisbon, Portugal • Process tolerance tel: (800) 840-4047 ( 514) 522- 2133 • Emulsifier replacement email: solution s@ lallemand.com FORMULATION • Bromate and ADA replacement www.lallemand.com Enzymes, enzyme blends, dough condition - • Cysteine replacement To the best of our knowledge, the information in ers, and custom formulations are available • Clean label Lallemand Baking Update is true and accurate. How- ® ® ever, any recommendations or suggestions are made under the Essential , Fermaid , and other • Volume and texture improvement without warranty or guarantee. trade names, for a wide variety of baked • Shelf life extension © 2018 Lallemand Inc. goods:.
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