Origin

Enzymes are naturally present in many living organisms such as animals, plants, bacteria and fungi. There, they participate in metabolic processes.  Also, they can be found in food materials such as cereal flours, fruits and vegetables.1

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Commercial Production

Commercially, enzymes are produced by fermentation.  Food-grade microorganisms such as bacteria and fungi are used. They are produced as by-products of molasses or other carbon-source fermentation. Enzymes can be produced for specific activities and uses by downstream purification, conditioning and standardization.1

Function

Similar to other enzymes, ones used in bakery products can facilitate chemical reactions without undergoing any change in their molecular structure. They can be utilized continuously as long as they are not denatured. For example, heat can stop their activity. Also, there needs to be enough substrate in the flour. Examples of substrates are proteins, fats, sugars, starch or non-starch polysaccharides (cellulose, glucans, arabinoxylans).1,2

Primary uses in bakery products:3,4

1. Fermentation aides
2. Mix reducers
3. Modifiers of dough handling properties
4. Dough strengtheners
5. Crumb softeners (anti-staling agents)

Types of enzymes and their function in bakery products:1,3,4

IUPAC/IUB classification Type Chemical bond cleaved

Reaction catalysis/hydrolysis

Specific function Hydrolases Protease Protein &#; peptide bond

• Reduces mixing time
• Modifies dough handling properties
• Improves pan flow
• Improves dough machinability
• Redistributes water in dough

Lipase Fats &#; Ester (alcohol-fatty acid) bond

• Produces emulsifiers from fats
• Stabilizes gas cells in batter and dough
• Improves batter aeration
• Softens crumb, helping fight staling

Amylases Starch &#; glycosidic bond

• Improves fermentation
• Produces maltose and glucose from starch (yeast food)
• Anti-staling agents

Cellulase Cellulose- glycosidic bond

• Redistributes water in dough
• Improves gluten matrix cohesiveness and gas retention
• Modifies dough consistency and handling properties

Xylanase / Pentosanase / Hemicellulase Arabinoxylans &#; glycosidic bond Maltase, invertase Disaccharides, maltose and sucrose &#; glycosidic bond

• Improves fermentation
• Produces monosaccharides (yeast food)
• Improves crust color, through browning reactions

Asparaginase Proteins &#; amide (carbon-nitrogen) bond

• Reduces acrylamide in thermally processed foods

Oxidoreductases Glucose oxidase Glucose &#; oxidation into gluconic acid and hydrogen peroxide

• Strengthens dough
• Aggregates  gluten-forming proteins, through the oxidation of sulfhydryl (&#;SH) groups to disulphide (S&#;S) bond
• Improves mixing tolerance
• Enhances dough gas retention capacity

Hexose oxidase Oxidation of hexose sugars (less specific) by atmospheric oxygen into gluconic acid and hydrogen peroxide Lipoxygenase Fatty acids &#; oxidation to produce peroxides

• Similar functionality to that of glucose/hexose oxidase
• Bleaching effect (destruction of flour carotenoid pigments).

Transferases Transglutaminase Acyl-transfer reaction between carboxamide group of peptide-bound glutamine residues and a

variety of primary amines

• Similar functionality to glucose/hexose oxidase although using different mechanism (introduction of covalent cross-links between glutamine and lysine).

Shelf Life Extension with Enzymes

Application

Bakery enzymes are micro ingredients usually added at levels of 0.005&#;0.01% (50&#;100 ppm based on flour weight). How much depends on the formulation and process needs. They require special conditions for optimum activity and performance:1,2

• Acidity (pH): Most bakery varieties perform well within the pH range of 4.0&#;7.5.
• Temperature: Chemical reaction rates double for every 18°F (10°C) increase in temperature. Optimal temperature for most commercial ones is 95&#;140°F/35&#;60°C.
• Contact time between enzyme and substrate: Enzymes need time to act on the substrate.
• Aqueous dispersion medium to support chemical reactions.
• Amount of substrate: they work better when excess of substrate is available.
• Adequate enzyme dosage

FDA Regulation

Enzymes used in the bakery industry are GRAS (Generally Recognized as Safe) food additives in the US. The FDA regulates their source or origin (food-compatible) and establishes limits to their use (if applicable) based on GMP.5

References

1. Mathewson, P.R. Enzymes, 2nd edition, Eagan Press Handbook Series, AACC International, Inc., , pp. 1&#;105.
2. Kuddus, M. &#;Introduction to Food Enzymes.&#; Enzymes in Food Biotechnology. Production, Applications, and Future Prospects, Academic Press, Elsevier Inc., , pp. 1&#;18.
3. Van Oort, M. &#;Enzymes in Bread Making.&#; Enzymes in Food Technology, 2nd edition, Blackwell Publishing Ltd, , pp. 103&#;143.
4. Rosell, C.M., and Dura, A. &#;Enzymes in Bakeries.&#; Enzymes in Food and Beverage Processing, CRC Press, Taylor & Francis Group, LLC, , pp. 171&#;195.
5. Smith, J. &#;Enzymes.&#; Food Additives Data Book, 2nd edition, Blackwell Publishing Ltd., , pp. 366&#;454.
6. Colakoglu, A and Özkaya, H. &#;Potential use of exogenous lipases for DATEM replacement to modify the rheological and thermal properties of wheat flour dough.&#; Journal of Cereal Science,Volume 55, Issue 3, , ISSN -.  https://www.sciencedirect.com/science/article/abs/pii/S?fbclid=IwAR170KE53BredxMO0ENJJyJPS8TGD6k1nhcoRYvQDgnkO6jlxqfkoIkVIcE

How can enzymes make baked goods healthier?

2 October | Gary Tucker, Fellow and Sarab Sahi, Rheology and Texture Section Manager

The baking industry faces many challenges in providing products that meet the needs of modern consumers, especially since baked goods are often seen as indulgent, with high levels of fat and sugar. Government targets have led to a reduction in the amount of fat, sugar and additives used in manufacturing, but consumer demand has also created a desire for more clean-label products.

Replacing additives

Additives perform a specific function in the final product and are typically used to ensure safety and quality throughout shelf-life. However, they must be legally listed as an ingredient and their associated E-numbers and chemical names can be off-putting for consumers.

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In contrast, processing aids have a role to play in the process, but not in the final product. Such materials are often destroyed or removed during processing and therefore don&#;t need to be included on the label (e.g. enzymes are destroyed by the high temperatures used in baking). Replacing an additive with a processing aid can help bakers to create a highly desirable clean label product.

What are enzymes?

Enzymes are proteins that act as natural biological catalysts. They speed up and improve the chemical reactions in the baking process and are now seen as vital processing aids. They are used in small quantities to manage water movement during dough processing as well as to improve crumb softness. Ensuring that the conditions are favourable (e.g. optimum temperature and pH) can even reduce the quantity of enzyme required.

Fat, sugar and fibre

Fats contribute to the final product texture and shelf life and also help the dough soften and move without sticking to surfaces. If the amount of fat is reduced, then other ingredients need to be added to mimic its functional roles. Emulsifiers can achieve this, but they would need to be added to the ingredient list. One solution is the use of lipase enzymes, which can generate emulsifier-like materials in situ.

Sugar has several important roles in baking, such as providing colour, taste, retaining moisture, controlling viscosity and influencing setting temperature. Despite this, sugar reduction is still a priority for many bakers. Amylase enzymes can help to create fermentable sugars to control the yeast activity in bread dough without the need for added sugar. This can also provide flavour and help the crust to brown.

Many bakers are aiming to increase fibre content due to its health benefits, but fibres such as wheat bran absorb a lot of water and can lead to poor quality bread. Xylanase enzymes can break down the fibre and release sugars and water to help soften the dough. They may also help to increase soluble fibre content, which could have additional benefits (e.g. promoting the growth of beneficial microorganisms in the body).

Looking forwards

We may eventually see significant changes in the way enzymes are used for food manufacturing. Regardless of the changing regulatory environment, enzymes used as processing aids are a &#;must have&#; in a competitive marketplace.

We have been helping clients to use enzymes for manufacturing baked goods for many years. To discuss how they can optimise your process, please get in touch.

How can we help you?

If you&#;d like to find out more about baking with enzymes, contact our support team to find out how we can help.

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