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Bread improvers

Bread improvers. Effect on quality: the magic dust? Peter Weegels, Director Innovation&Development Sonneveld Group BV. 2011. Overview. Bread: what is in it ? (Background) Breadimprovers: Oxidation/reduction Enzymes Emulsifiers Proteins (soja, beans, milk) Gluten

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Bread improvers

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  1. Bread improvers Effect on quality: the magic dust? Peter Weegels, Director Innovation&Development Sonneveld Group BV 2011

  2. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifiers • Proteins (soja, beans, milk) • Gluten • Flavour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  3. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifiers • Proteins (soja, beans, milk) • Gluten • Flavour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  4. Background (1) • Gluten

  5. Background (2)

  6. Background (3)

  7. Background (4)

  8. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifiers • Proteins (soja, beans, milk) • Gluten • Flavour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  9. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifyers • Proteins (soja, beans, milk) • Gluten • Flavour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  10. Oxidation/reduction • Oxidation: crosslinking of glutenin • Ascorbic acid (=vitamin C) • Potassiumbromate • Reduction: breaking down glutenin • Cysteine • Glutathion • Inactivated yeast

  11. Oxidation/reduction Reduction: breakdown by cysteine Oxidation: crosslinking by ascorbic acid

  12. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifiers • Proteins (soja, beans, milk) • Gluten • Falvour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  13. Enzymes : • Overview • Amylases • Hemicellulases • Lipases • General considerations

  14. Enzymes : Effect and timing in baking

  15. Enzymes used in breadmaking • Amylases Starch • Hemicellulases Polysaccharides non starchy • Proteases Gluten • Glucose-oxidase Dough oxydoreduction • Lipoxigenases Carotinoids • Lipases Lipids in the dough

  16. The purpose of enzymes used in breadmaking During mixing • Improve the quality of the dough • To achieve a uniformity Visco elastic behaviour of the dough (xylanases, oxydoreductases, proteases)

  17. The purpose of enzymes used in breadmaking During processing and fermentation • To adapt the dough to the process & equipment • Stress tolerance Visco elastic behaviour of the dough (xylanases, oxydoreductases, proteases) Fermentation (amylases)

  18. The purpose of enzymes used in breadmaking In the end product • To improve the quality of the end product • Physical aspect • Sensory aspect Volume, Color (amylases, amyloglucosidases, xylanases) Staling, softness (amylases, xylanases, lipases) Uniform shape (xylanases, oxydoreductases, proteases, lipases)

  19. Amylases Effects of amylases in breadmaking • Maltose production for the yeast • Crust coloration • Antistaling (maltogenic amylases)

  20. Blank Amylase

  21. Blank Bacterial amylase

  22. Non Starch Polysacharide Miscellanous Non Starch Polysaccharide 3% 5% 25% PROTEINS Starch 12% 45% Starch PROTEINS 80% 30% Hemicellulases (or xylanases) Water in dough ? FLOUR COMPOUNDS WATER BINDING CAPACITY

  23. Blank Hemicellulase

  24. Hemicellulases (or xylanases) Effects in breadmaking • Hemicellulose hydrolysis • Solubilisation of Water Unsoluble • Redistribution of water in the dough • Machineability improvement of the dough • Proof tolerance improvement • Bread specific volume increase • Stickyness in case of overdosage

  25. Lipase • formation of mono-glycerides(emulsifier-effect) • Monoglycerides form a complex with starch and enhance crumb softness and reduce staling

  26. Effects lipase • gluten strenghtening • volume • fine crumb structure • softness

  27. Effects lipase 0.3% DATEM 0.5% SSL 30 ppm LIPASE

  28. Which enzymes have to be used ? • Functionality determines mainly which enzyme have to be used but: • Enzymes give not in every type of bread the same effectdue to • difference in flour quality • difference in raw materials • process differences

  29. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifiers • Proteins (soja, beans, milk) • Gluten • Flavour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  30. Emulsifiers • CSL/SSL • Gas retention  volume • Crumb structure  softness • Monoglycerides • Crumb structure  softness • Complex with starch  softness • DATEM/Dawa • Gas retention  volume • Dough stability  structure

  31. Emulsifiers Datem monoglycerides CSL

  32. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifyers • Proteins (soja, beans, milk) • Gluten • Flavour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  33. Proteins • Soja/bean flour • Bleaching if the crumb • Shorter bite • Milk proteins • Declaration (milk bread) • Flavour • Shorter bite

  34. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifyers • Proteins (soja, beans, milk) • Gluten • Flavour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  35. Gluten • Augmentations of gluten in the flour • Quality increase of meal • Wholemeal • Multi cereal • High degree of dough filling • Adaptation of dough properties • Elasticity • Stiffness

  36. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifyers • Proteins (soja, beans, milk) • Gluten • Flavour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  37. Flavour/colour/salt • Flavour • Butter flavours • Bread flavours • Spices (sweet/savoury) • Malt • Colour • Curcuma (yellow) • Carotene (orange) • Malt (brown) • Salt • Taste • Dough properties • Shelf life

  38. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifyers • Proteins (soja, beans, milk) • Gluten • Flavour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  39. Nutrients • Primarily improvement of the nutritional properties • Not for improvement of the technical quality of the bread • Vitamins • Fibres • Bran • Wheat fibre (cellulose) • Inulin • Glucans (oat and barley fibres) • Minerals • Iron • Oil/fatty acids (omega fatty acids)

  40. Overview • Bread: what is in it ? (Background) • Breadimprovers: • Oxidation/reduction • Enzymes • Emulsifyers • Proteins (soja, beans, milk) • Gluten • Flavour, colour, salt • Nutrients (fibres, minerals, vitamins, fatty acids) • Conclusions

  41. Conclusions • Stability of gas cells during processing most important • Breadimprovers: • Increasing stability during processing • Increasing quality of product • To make the difference between products • To cope with variation in raw material properties • Flavour/colour/salt and nutrients make even more consumer perceived differences between products • Bread there is something in it !

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