Control of Wheat Flour Quality by Improvers
Lutz Popper, Ph.D., Head R & D Mühlench emi e GbHGmbH &&C Co. KG Ahrensburg, Germany
LP04012001 Diversity of Baking Procedures
Time Germany China Brazil Ghana India France U.S./Canada Mexico Arabia [min] RMT (rolls) Steam bread Baguette Sugar bread Parothas Baguette, direct Pan bread Bolillos Flat bread 5 Mixing 1 min Mixing 9 min Mixing 10 min Mixing 9 min Mixing 5 min Mixing 10 min Mixing 10 min Mixing 4 min Mixing 9 min 10 Dough rest Dough rest Moulding 15 Dough rest Dough rest 2 min Dough rest 2 min 20 min Dough rest Moulding Final proof Dough rest 20 80% r. h. 60 min Firs t proo f MldiMoulding 20 min FtFrozen storage 30 min 20 min 25 10 m i n First proof Ambient conditions 30 First proof First proof Moulding Moulding 10 h 35 10 m i n Moulding Final proof First proof Moulding Moulding 40 Moulding Final proof 30 min First proof First proof 45 82% r.h. 30 min Moulding 10 m i n 50 Final proof 82% r.h. 180 min Baking Moulding 55 Final proof 60 80% r.h. shortened 65 "Drying", 2 min Moulding 82% r.h. 70 Baking First proof Moulding 30 min 75 Laminieren Final proof Final proof Temperature 80 25min Moulding 20 min ca. °C 85 Final proof ambient conditions 82% r.h. Baking ‐15 90 12 0 m i n 6 95 82% r.h. Baking 15 m i n 18 10 0 45 min 20 10 5 20 min Thawing 25 110 Baking 32‐35 115 8 h 40‐45 12 0 18 m i n 100 12 5 200‐220 13 0 Steaming 230‐250 13 5 Shortened 14 0 25 min Wt Wheat 14 5 15 0 15 5 2 nd Fermentation 16 0 (final proof) 16 5 90 min 17 0 1st Fermentation 17 5 18 0 4 h Shortened 18 5 19 0 19 5 Baking 200 Shortened 205 25 min 210 Baking 215 Baking 220 20 min 225 60 min 230 235 240 LP06102014 3 Flour Improvers
Standardization and optimization of flour quality with micro‐ingredients
4 Reasons for Application of Flour Improvers
Equilibrate fluctuations of flour ppproperties due to grain from new harvest or different varieties or different lots grain damage Improve baking performance Diversify applicability Suit customers specifications
LP03052001 5 Additives Used in Flour Improvers
1 – 100 ppm on flour 500 – 3,000 ppm on flour Enzymes Emulsifiers Oxidizing agents Acidity regulators Ascorbic acid Malt flour Reducing agents Vita l whtheat gltluten Hydrocolloids Soy flour Preservatives
LP24082015 6 Oxidizi ng Agents Reasons for the Use of Oxidation
Modern milling technology (roller mills instead of stones) reduces thermal and oxidative stress Short storage of flour / just‐in‐time production reduces maturation peridiod Air‐tight packaging material or silo storage reduce access of oxygen Industrial bakers requiring very constant flour properties, and Higher dough tolerance Bleaching effects on flour and/or bread crumb Wheat varieties and high protein levels reqgquiring / allowin g for more oxidative maturation (?)
LP24082015 8 Oxidizing Agents as Flour Improvers
Potassium bromate Chlorine & chlorine dioxide Potassium iodate Hypochlorite Calcium bromate Benzoyl peroxide Calcium iodate Ascorbic acid, resp. Azodicarbonamide Dehdhydro‐ascorbic acid Calcium peroxide Sodium hypophosphite Ammonium persulfate Cystine Potassium persulfate Hydrogen peroxide Sodium perborate Sodium percarbonate Oxygen Acetone peroxide Ozone
LP14032013 9 in.html Ascorbic acid mm ry/vitamin/vita ee .edu/micro/gall microscopy.fsu Source: www. Ascorbic acid under the microscope
10 Reactions of Ascorbic Acid in Dough
Glutathione 1 /2 O2 Ascorbic acid dimer Protein-SH HS-Protein Ascorbate Glutathione oxidase oxidase
H2O Dehydro- Reduced Protein-SS-Protein ascorbic acid glutathione
(modified from Grosch and Wieser, 1999)
LP04012001 11 General Directions for Use of Ascorbic Acid in Flour Improvement
Typical dosage: 2 – 6 g per 100 kg flour = 20 – 60 ppm
High and soft protein: 60 – 100 ppm High and short protein: 20 – 40 ppm Low and soft protein: max. 60 ppm Low and short protein: 20 ppm Low Falling Numbers (below 220 s): Increase dosages by 50 %
LP08022006 12 Effects of Ascorbic Acid in Baking
Compensates lack of flour maturation Improves dough stability Improves fermentation tolerance Increases dough elasticity Reduces dough extensibility Reduces dough stickiness Improves dough handling properties and machinability Results in finer crumb structure (smaller pores) Increases volume yield
LP08022006 13 Effect of Ascorbic Acid on Baking Results
Wheat flour T 55 Ash 0.497 % without Protein d.b. 13.3 % treatment Wet gluten 34.3 % Falling no. 314 s Water abs. 58. 8 % Gluten index 89
ELCO C-100 3.5 g/100 kg
LP26042001 14 AdibAzodicarbonamid e (ADA)
15 Possible Actions of Azodicarbonamide
OO II II Prot-SS-Prot 2GSH2 GSH H2 NCN= NCNH2 2 Prot-SH Azodicarbonamide
O O II II Prot-SS-Prot 2 Prot-SH GSSG H2NCN-NCNH2 I I HHH H Biurea
GSH reduced glutathione GSSG oxidized glutathione Prot-SS-Prot gluteline
LP24082015 16 Properties of Azodicarbonamide
Fast oxidizing effect Results in bucky doughs Improves dough stability Improves crumb structure, but Sometimes a few larger holes Bread surfaces rough when insufficient relaxing time Recommenddded max. lllevel in bbdread flour 45 ppm
LP24082015 17 Enzymes
Nature’s all‐purpose tools No Baking without Enzymes!
In all baking processes, enzymes are involved, because flour conttiains cereal enzymes yeast has enzymes to convert flour components into fermentable substances Flour & bread improvers contribute additional enzymes to the baking process. for standardization of optimization of the flour’s baking performance and for improvement of the end product quality If all enzyme activiti es shhllall be avoided , the flour has to be tttdreated by chemicals (f.i. chlorine) or heat in order to inactivate the enzymes. An accordingly treated flour could only be used to produce flat bread, chemically leavened bread, soft biscuits or the like Some extruded snack products can be made from enzyme‐ inactive flour.
LP17062014 19 Sources for lndustrial Food Enzymes
Figs Ficin Plants Pineapple Bromelain Papaya Papain
Pigs, calves Pancreatin, Chymosin Animals Hen eggs Lysozyme Milk Lactoperoxidase
Yeast Invertase, Lipase Microbes Moulds Amylase, Xylanase, Bacteria Protease, Oxidase
LP04012001 20 Energy of Activation & Enzyme Catalysis
LP04012001 21 Enzyme Activity Depends on Many Factors
LP17072002 22 Typical Compositions of Doughs and Batters
140
120
100
80 er's %) kk 60 rts (Ba rts
aa 40 P 20
0 Wheat Cookies Cracker Hard Flat Bread Biscuits Wafers Flour Water Fat Sugar
LP21022003 23 Amylllolyti cEnzymes
24 Amylolytic Enzymes used in Baking
Maltose
Glucose
LP17072002 25 Effect of α‐Amylase on Dough and Baked Good
Break‐down of hydrated starch ((yonly mechanically or thermally damag ed starch) Release of water Reduction of dough viscosity/consistency Improved extensibility May cause stiikickiness, large pores or weak crumb if used i n excess Produces “limit dextrins” (branched fragments) and short linear dextrins and finally maltose from linear sections of the starch molecule Improved browning Improved shelf life Better fermentation Enhanced volume yield and bread aspect
LP24082015 26 Dosage Recommendation for Fungal α‐Amylase
Minimum dosage (ppm) of Alphamalt VC 5000 (5,000 SKB/g) estimated from Falling Number and extraction rate
Type 405 / 550, Type 812 / 1050, Falling number 70-75 % extraction 80-85 % extraction 220 – 240 20 0 240 – 260 25 0 260 – 280 40 20 280 – 300 45 40 300 – 320 55 45 320 – 350 65 > 55 350 – 380 80 - >380 > 100 - Strong gluten allows for hhhigher dosages
LP24082015 27 Hemilllicellulases
Pentosanases, Xylanases and Co.
28 Enzymatic Hydrolysis Sites in Wheat Xylan
Arabinose
Xylose
Coumaric acid
Ferulic acid
α-L-Arabinofuranosidase
Endo-1,4-ß-xylanase
Coumaric acid esterase
Ferulic acid esterase
LP21032002 29 Effect of Various Xylanases on Pentosan* Viscosity
Break-down of Break-down of SWUX and WUX WEX 140 130 A. niger 2 )
%% AiA. niger 6
( 120 T. reesei 1 ity ity 110 ss Ti3T. reesei 3 100 B. subtilis Visco 90 80 0 2 4 6 8 10 12 *Pentosan from Xylanase concentration (uDNS/mL) wheat starch tailings
WUX – water-unextractable xylans WEX – water-extractable xylans SWUX – solubilized water-unextractable xylans
LP04012001 30 Summary of the Effects of Xylanases
Break down xylan backbone Soften gluten‐xylan network Hydrolyse soluble and insoluble pentosans initial increase of water absorption dough drying release of water softening of gluten Improve extensibility Dough softening Volume increase of baked goods Can be used to achieve finer or coarser crumb May cause stiikickiness if not suiibltableoroverdddosed
LP17062014 31 Oxidases
32 Some Oxidizing Enzymes
Glucose oxidase Galactose oxidase Hexose oxidase Sulfhydryl oxidase Phenoloxidase (laccase) Peroxidase Katalase
LP04012001 33 Effects of Glucose Oxidase in Dough
GOD Glucose + O2 + H2O Gluconic acid + H2O2
H2O2 H2O Glutathion Ascorbic acid dimer Protein-SH HS-Protein H2O2 Glu ta thione oxidase
H2O Dehydro- Reduced Protein-SS-Protein ascorbic acid glutathion
H2O2 H2O
(Peroxidase) Pentosan + H2O2 Oxidative gelation
LP01022012 34 Effect of Glucose‐Oxidase on Dough Development
500 U) BB ce ( nn
ista Reference ss Glucose Oxidase Re
0 0 5 10 15 20 Time (min)
LP04012001 35 Comparison of Glucose Oxidase in Germany Breakfast Rolls (over‐fermented)
AAc, 30 ppm GOX, 12 u/kg GOX, 40 u/kg GOX, 120 u/kg
Wheat flour: German soft wheat; SOX from pilot scale production
LP01022008 36 Summary of the Effects of Oxidases
Create hyygdrogen peroxide Cause cross‐linking of proteins and pentosans “Inactivate” softening (reducing) substances such as cysteine or glutathione Increase water absorption Result in dryer dough surfaces and hence better handling properties Improve the opening of the cut, f.i. of baguette Improve doug h stabilit y Help to preserve the dough shape in long fermentations
LP23022015 37 Carblboxyl Esterase
Lipase, Phospholipase, Galactolipase & Co. Simplified Classification and Distribution of the Main Lipids in Wheat Flour (averages; % dsd.s.)
Wheat flour lipids 2.7
Free lipids Bound lipids 090.9 181.8
Nonpolar Polar Nonpolar Polar 070.7 020.2 060.6 121.2
Glycolipids Phospholipids Glycolipids Phospholipids 0140.14 0050.05 0250.25 0950.95
Modif. from Pomeranz & Chung, 1978, using data from Chung & Ohm, 2009
LP27042011 39 Effect of Wheat Lipids on Volume Yield of Defatted Wheat Flour r)
uu 660 polar lipids g flo , 1973 00 ss 600 total lipids ml/10 itchie & Gra & itchie ((
530 lume . from MacR ff
oo non-polar lipids Modi ead v
rr 460
B volume prior to baking 00.3 0.6 0.9 1.2 1.5 1.8 2.1 2.4 2.7 3.0 Re-added wheat lipid (g/100 g flour)
LP04072002 40 Effect of Dosage and Proof Time on Baguette Rolls with Alphamalt EFX Super (Carboxyl Esterase) 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
LP01062007 41 Bleaching Mechanism of Triacyl Lipase
(1) Triglyceride Triacyl Lipase FFA + Lyso‐Lipid
Lipoxygenase(2) FFA + O2 R‐OOH (hydro peroxide)
R‐OOH bleaches the flour pigment and oxidizes the thiol groups of proteins
(1) ItiIntrinsi c or added titriacyl lipase (2) Flour lipoxygenase type 1 FFA –free fatty acid (R‐H)
TKP17082011 42 Summary of the Properties of Carboxyl Esterases
Produce emulsifier‐like substances from lipids Enhance dough stability Increase volume yield Result in fine porer structure Enhance crumb whiteness be physical (shallower shadows) and chemical (indirect bleaching) effects Improvement of initial crumb structure & bread volume Improved crumb softness after storage May cause off‐flavour if not compatible with involved lipids
LP17062014 43 Enzymes Summary Typical Effects of Enzymes on Bread Quality used at common dosages
Enzyme WA(1) Volume(2) Stability(3) Cut(4) Colour(5) Crumb(6) Shelf-life(7) -Amylase, fungal o++- + + - + -Amylase, cereal - + -- - ++ -- + -Amylase, bacterial - (+) (-) o o - + -Amylase, maltogenic oooooo++
XlXylanaseWUX ++++ + o +()(+)
XylanaseWEX -+- -o-o Protease o (+) (+)/- + o (-) o Oxidase +++++++o+(+) Carboxylesterases ++++ + o+++ Transglutaminase oo++ooo
(1) Water absorption (2) Baking volume yield (3) Shape stabilty (4) Opening of the cut, shred (5) Crust colour (6) Crumb fineness (7) Non-microbial shelf-life WUX – water-unextractable xylans WEX – water-extractable xylans
LP04112014 45 SiSynergies of Improvers Combined Effect of Ascorbic Acid Enzymes
German wheat flour Type 550, harvest 2003
Untreated Asc. Asc.+Amyl. Asc.+(Amyl.+Xyl.) 4 g 8 ggg + 30 g 8 ggg + 10 g
490 mL* 820 mL 950 mL 970 mL
* Volume yield in mL per 100 g flour
LP22022010 47 Carboxyl Esterase Boosts the Baking Results
ELCO C 100K: Ascorbic acid, 100 % Alphamalt A 15140: Amylase, 140,000 SKB/g Alphamalt HC 13045: Hemicellulase Alphamalt Gloxy 14080: Glucose oxidase Alphamalt EFX Mega: Carboxyl esterase
Reference ELCO, 50 ppm ELCO, 50 ppm ELCO, 40 ppm A 15140, 10 ppm A 15140, 10 ppm A 15140, 10 ppm HC 13045 , 30 ppm HC 13045, 30 ppm Gloxy 14080, 20 ppm EFX Mega, 10 ppm
LP05112014 48 Effects of Flour Improvers on Rheology Fa lling NbNumber Effect of Amylases on Falling Number
600 North American 550 hard wheat tFAA MBEX MWF [s] 500 450
umber 400 350 lling N
aa 300 F 250 German soft wheat 200 0 50 100 150 200 250 Dosage [g /100 k g fl our]
LP09062004 51 A New Amylase for Falling Number Control
Dough consistency 5 4 Pore 3 Dough structure 2 stability 1 Alph ama lt A 0 Alphamalt FN
Crust color Volume yield
Bloom Dough consistency: 0 = soft; 5 = firm Pore stttructure: 0 = fine; 5 = coarse
LP24082015 52 Effect of Rowelit on Falling Number and Baking
700 280 0 g) s) 00 650 260 (( mber (mL/1 uu
dd 600 VlVolume 240 Falling No. e yiel lling N mm 550 220 aa Wheat flour T550 F 12.6 % protein Volu 500 200 0 255075100125150 Dosagg(gg)e Rowelit (g/100 kg flour)
LP18112010 53 The Farinogram [Mixolab Curve] Farinograph Examples for Weak & Strong Flour
Mix ing time (m in)
LP28062006 55 Effect of Glucose Oxidase on the Farinogram
500 U)
nce (B German wheat flour 10 ppm Alphamalt Gloxy 5080 esista
RR Re fe r e nce Glucos e Oxidas e
0 0 5 10 15 20 Time (min)
LP09062004 56 Effect of Alphamalt BX on the Farinogram
500 U) BB ce ( nn German wheat flour sista
ee no treatment
R 400 ppm BX 0 0 5 10 15 20 Time (min)
LP09062004 57 Effect of Flour Treatment on Farinogram
Oxidation, Enzyme, WA Developm. Stability Softening nd ppm ppm % min min B.U. ,, uu untreated 59.8 3.0 4.5 30 AA, 10 59.8 3.5 10.0 10 romate ound, AA, 20 59.8 3.0 12.0 0 compo bb pp AA, 40 59.8 2.5 12.0 10 ss AA, 80 59.5 3.0 12.0 20
PBr, 10 60.0 3.5 5.0 30 se com assium g agent tt aa PBr, 20 60.1 3.0 7.0 25 nn PBr, 40 60.0 3.0 7.0 20 PBr, 80 60.1 3.5 7.5 20 e/xylan /maturi PBr=po ss A 10033, 50 59. 8 303.0 454.5 30 ss A 10033, 100 59.8 3.0 3.5 50 A 10033, 150 59.8 3.5 2.0 60 =amyla bic acid, enzyme 33 AA, 20 A 10033, 100 59. 5 252.5 303.0 30 rr AA, 40 A 10033, 100 59.3 3.0 1.0 25 AA, 80 A 10033, 100 59.8 2.5 1.0 45 A 1003 A A=asco BX, 100 59.5 3.0 10.5 20 multiple AA BX, 200 59.6 2.5 8.5 25 ==
BX, 400 59.3 3.0 7.0 70 BX
LP22022001 58 The Alveograph Effect of Various Flour Additives on Alveograms
Treatment P L P/L W Remarks untreated 83 97 0.86 209 Ascorbic acid (1) +-+++ Potassium bromate ++ - + ++ Cysteine (2) -+-- Sodium metabisulfite---- alpha-Amylase (3) -- ++ -- - Hemi cell ul ase, AN - o -- Hemicellulase, TR -- + - - Hemicellulase, BS - - + - (4) (1) ELCO C-100 Protease, fungal -+-- (2) EMCEsoft P Glucose oxidase (5) +-+o (3) Alphamalt A 4050 (4) Alphamalt Pro Alphamalt A 6003 - + - - (5) Alphamalt Gloxy 4092 Alphamalt A 9029 - + - - (6) Alphamalt LQ 4020 Wafer enzyme (6) -- + -- -- (7) EMCEvit C
Alphamalt BX ++ -- ++ + AN = Aspergillus niger Alphamalt BX + cysteine ++ -- ++ + softer than BX TR = Trichoderma reseei Vital wheat gluten (7) +-/o+++ BS = Bacillus subtilis
LP22022001 60 Effect of Various Enzymes on the Alveogram
150
Lipase B, 100 ppm Reference
) 100 B2000B 2000, 500 ppm VC 5000, 500 ppm HCF, 30 ppm
ight (mm ight Gloxy 4090, 250 ppm
He 50
0 0 50 100 150 Length (mm) VC 5000 = alpha-amylase from Aspergillus oryzae, 5,000 u/g (SKB) HCF = hemicellulase from Trichoderma reesei B 2000 (Alphamalt Pro) = protease from Aspergillus oryzae Gloxy 4090 = glucose oxidase from Aspergillus niger, 1,500 u/g
LP10042015 61 Effect of Ascorbic Acid on Alveograms
20 ppm 10 ppm 20 ppm 5 ppm untreated 10 ppm 5 ppm untreated
Standard + 3 h
After Faridi & Rasper, 1987
LP22022001 62 Effect of Alphamalt BX on the Alveogram
US flour
untreated 200 ppm 400 ppm
LP22022001 63 Replacement of Potassium Bromate
Reference 7 g bromate, 40 g Alphamalt BX 10 g VC 5000
LP22022001 64 The Extensogram
65 Effect of Protein Content on Alveo‐ & Extensograms
LP13052010 66 Effect of Ascorbic Acid on the Extensogram
1000 135 min 900 800 ) ELCO C-100 UU 700 0 ppm 600
ce (B 30 ppm
nn 500 60 ppm 400 120 ppm
esista 300
RR 300 ppm 200 100 0 0 50 100 150 200 Ex tension (mm)
LP13052010 67 The MC NNitavigator
A Quick Guide through the Action of Flour Improvers The MC Navigator, an Orientation Chart for Baking & Rheology Additives
LP05102007 69 1 MC Navigator Baking (1)
LP05102007 70 1 MC Navigator Baking (2)
LP05102007 71 1 MC Navigator Baking (3)
LP05102007 72