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Enzymes in Baking

Enzymes in Baking. Prof. K. Lösche. BILB Bremerhaven. Introduction. Enzyme Basics Enzymes are proteins that function as biological catalysts Enzymes are specific, both in the substrate they modify and in the reactions they catalyze Enzymes work quickly and under mild conditions

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Enzymes in Baking

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  1. Enzymes in Baking Prof. K. Lösche BILB Bremerhaven

  2. Introduction • Enzyme Basics • Enzymes are proteins that function as biological catalysts • Enzymes are specific, both in the substrate they modify and in thereactions they catalyze • Enzymes work quickly and under mild conditions • Enzymes derived from microbial sources are produced by fermentation • Current EU legislation considers Enzymes as processing aids • The protein produced by the fermentation is added to the formulation,NOT the microorganism itself

  3. Enzymes for Baking

  4. Fungal α-Amylase • Action • degrades alpha-1.4 links in amylose and amylopectin • produces di- and trisaccharides and dextrins • endo-activity • Effect in bread • larger oven spring, i.e larger volume • improves crumb structure and texture • brown crust colour (Maillard-Reaktion) Synergistic effects with other enzymes like xylanase, lipase, glucose oxidase and maltogenic α-amylase.

  5. Amyloglucosidase • Action • Degrades maltose to glucose • Exo-activity • Effect in bread • Browning due to Maillard-reaction Synergistic effects with other enzymes like xylanase, lipase, glucose oxidase and maltogenicα-amylase.

  6. Xylanases / Hemicellulases • Effect in bread • improved dough stability and mixing tolerance, tolerance to overfermentation • increased oven spring larger volume, better crumb structure • crumb softness due to larger volume and improved crumb structure • crust crispiness • Action • degrade and modify nonstarch- polysaccharides fraction • Change interaction between wheat arabinoxylans and gluten proteins Synergistic effects with other enzymes like α-amylase, lipase, glucose oxidase and maltogenic α-amylase

  7. Glucose Oxidase • Action • Glucose is oxidized to Gluconolacton and H2O2 • H2O2 interlinks the free sulfhydrylgroups (-SH) in the gluten to disulfidbonds (-S-S-) • Interlinkage of Arabinoxylan through oxidation of Ferulic acid • Effect in bread • Reduction of dough stickiness, Gluten strengthening • Increases bread volume, especially in weak flours • Increases water absorption Synergistic effects with other enzymes like α-amylase, xylanase, lipase and maltogenic α-amylase

  8. Mechanism of Glucose OxidaseH2O2 oxidizes the Gluten network H2O2 oxidizes the sulfhydrylgroup (-SH) of the amino acidCysteine from wheat gluten, forming Disulfide bonds within the gluten network. This leads to dough strengthening!

  9. Synergies of Glucose Oxidase with Xylanase and Amylase HemicellulaseAmylase AmylaseHemicellulase100 U Glucose Oxidaseper kg of flour Control Procedure: Straight dough pan bread Flour: European Flour all doughs contained 40ppm ascorbic acid and the optimal dosage of Amylase and Xylanase

  10. Replacement of oxidants with Glucose Oxidase in French baquette 25% ascorbic acid112.5 Units of Glucose Oxidaseper kg flour 100% ascorbic acid Procedure: baguette bread Fermentation time: 2hours All bread contain 50ppm Amylase/ Xylanase100% ascorbic acid = 60ppm ascorbic acid

  11. Replacement of oxidants with GlucoseOxidase in Pan Bread 40ppm ADA 100 Units Glucose Oxidase per kg flour ADA = Azodicarbonamide Procedure: Sponge DoughFlour: US HRW flourBoth loaves contain 50ppm ascorbic acid and the optimal level of Fungal Amylase and Xylanase

  12. Partial or full replacement of extra wheat gluten with Glucose Oxidase The loaves shown were fermented for 2.5 hours and contain the optimal dosage of fungal alpha-Amylase and Xylanase along with 30ppm of ascorbic acid.Flour: French Flour 150 U Glucose Oxidase per kg of flour 1% Additional Wheat Gluten

  13. Maltogenic α-Amylase • Action • degrades alpha-1.4 links in amylose and amylopectin • produces mainly maltose, but also mono- and oligosaccharides (DP2-7) • active above starch gelatinisation • deactivated at the end of baking • Effect in bread • reduces starch retrogradation, i.e. reduces staling rate • unique effect on maintaining crumb elasticity and softness • no effect on dough characteristics nor on volume or crumb structure Synergistic effects with other enzymes like α-amylase, xylanase, lipase and glucose oxidase

  14. Dosage Response of Maltogenic Amylase onCrumb Texture of White Pan bread Reference350 MANU maltogene Amylase750 MANU maltogene Amylase Process: Sponge & Dough maltogenic alpha-Amylase added on top

  15. Effect of Different Amylases on CrumbSoftness and Elasticity in pan bread Monoglycerides = 0.5% Maltogenic alpha-Amylase, 450 U/kg flour Thermostable Bacterial alpha-Amylase, 1.5 U/kg flour Sponge & dough procedure using American flour, differences of loaf volume: max. +/- 3%

  16. Synergistic effect of enzymeson crumb softness and elasticity Fungal alpha-amylase 12.5 FAU/kg flourXylanase 112.5 FXU/kg flourMaltogene alpha-Amylase (450 und 750 MANU) Straight dough process Controlled volume, 3% soy fat

  17. Influence of maltogenic alpha-Amylase on shelf lifecharacteristics of mixed wheat/rye bread Control 1350 Units maltogenic Amylase 200 Units acidic maltogenic Amylase 350 Units acidic maltogenic Amylase US Rye and wheat flour (50/50) Straight dough process Bread crumb pH = 4.9

  18. Maltogenic Amylase in Unproofed Frozen Dough7 Weeks Frozen Storage at -18°C DMG = Destilled Monoglycerides MANU = Maltogenic Amylase

  19. Effect of maltogenic alpha-Amylase on Shelf Life of Panettone crumb softness crumb elasticity Panettone cake was produced according to traditional recipe (European flour; sponge dough method)also with high levels of eggs and margerine, no dried fruits included basic recipe contains 15 U fungal alpha- Amylase, 90 U Xylanase per kg flour and 40ppm ascorbic acid

  20. Effect of Different Amylases on Crumb Softness and Elasticity in gluten-free bread Control 600 U maltogenic alpha-Amylase900 U maltogenic alpha- Amylase600 U maltogenic alpha- Amylase +12.5 U fungal alpha-Amylase

  21. The Present Staling Mechanism Model

  22. Action and deactivation temperatures of differentAmylases during the baking process A Intact starch granules are inaccessible for enzymes B Stach granules start to swell C Amylose starts to leach into intergranular space D Bulk of starch is gelatinised; optimal temperature for the degradation of amylose and amylopectin

  23. Action Pattern on Amylopectin by different

  24. Lipases with different specificity towards native flour lipids • Effect in bread • Assures better dough consistency and stability, thereby increasing fermentation tolerance, reduction of dough stickiness • Increased volume of the baked product with fine, regular crumb structure. • Mainly the Lipase with broad substrate specificity is an alternative to dough strengthening emulsifiers • 1,3-specific Lipase • hydrolyzes non-polar lipids f.e. 1,3 ester bonds of triglycerides • Lipase with broad substrate • specificity • Modifies triglycerides but also polar lipids like f.e. Lecithin by which they become more polar and improve their surface active function.

  25. Synergy: Combination of Amylase/Xylanase with1,3-specific Lipase Enzyme: 1,3-specific Lipase combined with Fungal Amylase and Xylanase • Improved bread volume and bloom • Uniform and regular crumb structure • Whiter crumb structure

  26. Combination of Amylase or Xylanase with Lipase inHard Rolls and Pan Bread

  27. Use of dual specificity Lipase in European white pan bread, straight dough process control Reference 25ppm Lipase 0,3% Datem European flour, reference contains optimal dosage of amylase and xylanase

  28. Use of dual specificity Lipase in TurkishstyleBread, straight dough process control 0,3% Datem 6ppm Lipase European flour Xylanase / Amylase included

  29. Use of dual specificity Lipase in Pan bread, sponge dough process 0.375% SSL 30ppm Lipase 30ppm Lipase 0.375% SSL Winter patent flour; rotary dough divider Xylanase/Amylase included

  30. Use of dual specificity Lipase in high speed mixing, under vacuum 0.5% SSL 0.4% Datem 65ppm Lipase 0.5% SSL 0.125% SSL + 65 ppm Lipase European flour Xylanase/Amylase included American flour Xylanase/Amylase included

  31. Use of dual specificity Lipase in Wholemeal pan bread, straight dough process 0.12% 0.24% 30 ppmDATEM DATEM Lipase 60% wholemeal flour,40% white (T550) flour,Xylanase/Amylase included

  32. Use of dual specificity Lipase in Maraquetta control 0,24% Datem 0,2 % SSL 30ppm Lipase European flourcontains Xylanase/Amylase/Ascorbic Acid

  33. Use of dual specificity Lipase in FrenchBaguette, straight dough process Control 15ppm Glucose 15ppm Glucose Oxidase Oxidase Procedure: Baquette bread procedureFermentation time: 2.5h, Flour: French Flour20ppm ascorbic acidStandardized Amylase & Xylanase

  34. Actions towards native flour lipids

  35. Lipase activity towards triglycerides and lecithin

  36. HPLC profile of lipids from dough made with and without dual specificity Lipase Treatment indicates that DGDG and lecithin peaksdecrease, DGMG,lysolecithin and FFA peaksincrease Lipids extracted from dough using water saturatedbutanol at 25°C

  37. Stages of gas cells during baking Gan, et al, 1995

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