Bakery Enzymes: 10 Dough Conditioning Solutions

Enzymes play a crucial role in the baking industry, offering many benefits that improve dough consistency, product quality, and production efficiency. Understanding the science behind enzymes and their functions is essential for bakers looking to enhance their baking processes. In this article, we will delve into the role of enzymes in baking, explore the different types of enzymes used, and discuss ten innovative dough conditioning solutions that address common challenges bakers face.

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Understanding the Role of Enzymes in Baking

The Science Behind Enzymes

Enzymes are biological catalysts that speed up chemical reactions. In baking, enzymes break down complex molecules into simpler forms, transforming starches, proteins, and lipids. This breakdown process enhances dough structure and texture, contributing to the overall quality of baked goods.

One key enzyme in baking is amylase, which breaks down starches into sugars like maltose and glucose. This enzymatic action not only provides food for yeast during fermentation but also contributes to the browning of crusts through the Maillard reaction. Another crucial enzyme is a protease, responsible for breaking down proteins into amino acids, which not only aid in dough development but also impact the flavor and color of the final product.

Enzymes and Dough Conditioning

Enzymes are invaluable in dough conditioning, aiding bakers in achieving desired dough characteristics. They optimize dough elasticity, increase water absorption, and improve gluten development. By acting on proteins, such as gluten, enzymes strengthen the dough and enhance its ability to retain gas, resulting in superior texture and volume in finished products.

Lipase is another enzyme commonly used in baking to break down lipids into fatty acids and glycerol. This enzymatic activity not only contributes to the flavour and aroma of baked goods but also influences their shelf life by affecting the rate of staling. Additionally, enzymes like xylanase and cellulase play a role in modifying fiber content in baked goods, impacting their nutritional value and texture.

The Different Types of Enzymes Used in Baking

Enzymes play a crucial role in the baking process, contributing to the texture, flavor, and overall quality of baked goods. In addition to proteases, amylases, and lipases, there are several other enzymes commonly used in baking, each with its specific function and impact on the final product.

Proteases and Their Function

Proteases, a type of enzyme, degrade proteins in dough, facilitating gluten formation. This leads to increased dough strength and improved gas retention. By controlling the protease activity, bakers can fine-tune the dough&#;s elasticity and extensibility, ensuring optimal results.

Amylases and Their Role

Amylases break down complex carbohydrates, such as starch, into smaller components like sugars, enabling yeast to ferment and produce carbon dioxide. This gas is necessary for dough leavening and oven spring, resulting in a light and airy texture in the final product.

Lipases and Their Contribution

Lipases break down fats into fatty acids and glycerol, enhancing dough rheology and texture. They improve the emulsification process, ensuring better fat distribution and creating a tender crumb structure in baked goods.

Another essential group of enzymes used in baking is cellulases, which break down cellulose in plant cell walls, improving water absorption and softening the texture of baked goods. Cellulases also aid in increasing the volume and shelf life of bread by modifying the structure of the dough.

The 10 Dough Conditioning Solutions

Solution 1: Enhancing Dough Stability

One solution to improve dough stability is by employing protease enzymes. By carefully adjusting the protease activity and treatment time, bakers can enhance dough strength, creating a more robust base for various baked products.

Protease enzymes work by breaking down proteins in the dough, which leads to improved gluten development. This enhanced gluten network provides better gas retention during fermentation, resulting in increased volume and better overall structure in the final baked goods. Bakers can experiment with different protease concentrations and treatment durations to achieve the desired level of dough stability for specific recipes.

Solution 2: Improving Crumb Structure

Amylase enzymes can be utilized to improve crumb structure by increasing the fermentation rate. This leads to a finer and more uniform texture, making the final product more visually appealing and enjoyable to consume.

When amylase enzymes break down starch into fermentable sugars, yeast activity is boosted, leading to faster and more efficient fermentation. This accelerated fermentation process results in a more open and uniform crumb structure in baked goods, with smaller air pockets distributed evenly throughout the product. Bakers can adjust the type and amount of amylase enzymes to achieve the desired crumb texture and appearance for different types of bread and pastries.

Solution 3: Extending Shelf Life

Enzymes can be incorporated to slow down the retrogradation process, which causes staling. By managing the amylopectin structure through enzymatic treatment, bakers can extend the shelf life of their baked goods without compromising quality and taste.

By targeting the amylopectin molecules in the dough, enzymes can modify the starch structure to inhibit retrogradation, the process that leads to staling. This modification delays the recrystallization of starch molecules, keeping the baked goods fresher for a longer period. Bakers can use specific enzymes to tailor the retrogradation inhibition based on the desired shelf life of their products, ensuring that customers enjoy the same freshness and quality even after extended storage periods.

The Benefits of Using Enzymes in Baking

Improved Product Quality

Enzymes offer precise control over dough characteristics, ensuring consistent and superior product quality. Whether it&#;s achieving specific texture, volume, or crumb structure, enzymes provide bakers with the tools to meet consumer expectations and stand out in a competitive market.

Furthermore, enzymes play a crucial role in enhancing the shelf life of baked goods. By improving moisture retention and texture stability, enzymes help prolong the freshness of products, reducing waste and ensuring customer satisfaction long after the baking process.

Increased Production Efficiency

Enzymes accelerate fermentation and dough development, reducing mixing and proofing times. This time-saving advantage allows for increased production output while maintaining the desired quality of the final products.

In addition to speeding up the baking process, enzymes also contribute to energy efficiency in production facilities. By optimizing enzymatic activity, bakers can achieve the same results with lower energy consumption, leading to cost savings and a more sustainable baking operation in the long run.

Potential Drawbacks and Solutions

Overcoming Enzyme Inactivation

Enzymes can face inactivation due to high temperatures encountered during baking. This challenge can be overcome by selecting heat-stable enzymes or adjusting baking parameters to ensure the desired enzyme activity levels are maintained throughout the baking process.

One effective way to combat enzyme inactivation is by encapsulating the enzymes within a protective coating that can withstand baking temperatures. This encapsulation technique not only shields the enzymes from heat damage but also ensures a controlled release of the enzymes during the baking process, optimizing their functionality and enhancing the quality of the final baked goods.

Addressing Allergen Concerns

Some enzymes may be derived from potential allergenic sources. Bakers should carefully consider the enzyme source and communicate accurate ingredients information to address allergen concerns and provide transparency to their customers.

Moreover, bakers can explore alternative enzyme sources that are not associated with common allergens, such as microbial or plant-based sources. This proactive approach not only mitigates allergen risks but also opens up new possibilities for creating allergen-friendly and inclusive baked goods that cater to a wider consumer base.

As the baking industry continues to evolve, enzymes prove to be invaluable tools for improving dough conditioning and enhancing the overall baking process. By understanding the science behind enzymes and leveraging the vast array of solutions they offer, bakers can elevate their products to new heights of perfection.

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Furthermore, ongoing research and development in enzyme technology are paving the way for innovative enzyme blends that target specific functionalities, allowing bakers to fine-tune their recipes with precision. This level of customization empowers bakers to meet consumer demands for unique textures, flavors, and nutritional profiles, setting their products apart in a competitive market landscape.

Enzymes depend heavily on two factors in order to work properly: the presence of the substrate they affect and an ideal environment to work in.

&#;Because enzymes catalyze reactions but are not themselves consumed, they will continue to work so long as the substrate is available and the environment is friendly,&#; said Paul Bright, innovation manager, AB Mauri North America.

Time, temperature and pH are critical factors to activation or deactivation.

For example, starch availability for amylase reactions is optimal between 140 and 165°F.

&#;During this time, starch granules burst, and more starch becomes available,&#; Mr. Bright said.

A product&#;s bake profile is also a critical consideration as those with a shorter bake time will give enzymes less time in which to work. Enzymes also are denatured by heat because the amylases used for bakery products are deactivated by temperatures rising above 190°F, he noted.

Enzymes can work at any stage in the process: mixing, proofing and fermenting, and baking. And bakers need to understand not only the substrates available in their formulas but also how the temperatures and pH levels change throughout their process.

&#;It&#;s very important to select the right enzyme not just for the specific substrate you want to affect but also for the specific heat tolerance the enzyme in questions has,&#; said Alejandro Perez, R.&D. manager, Lesaffre Yeast Corp.

For example, some amylases are specifically tailored to provide yeast fermentables early-on during dough mixing and are then deactivated during baking, he explained. However, other anti-staling amylases remain active beyond baking, delaying retrogradation through distribution and even in the consumer&#;s pantry.

&#;Some enzymes prefer a cool environment, whereas others are happier to function at warmer temperatures,&#; said Deborah Waters, enzymologist, Kerry Ingredients. &#;This means that certain enzymes work well in the dough during mixing while others are most effective in the proofer, and some prefer to work in the early stages of baking in the oven. Knowing which enzymes work well at different stages of baking helps us to choose the correct systems for a given process and product.&#;

Understanding the product and process are critical to choosing the right type of enzyme and the amount.

&#;This is why proper testing must be carried out to ensure the enzymes&#; effectiveness in your specific process and formula based on temperature, time, pH and moisture, the free water and total water in the formula,&#; explained Al Orr, vice-president of sales and marketing, J&K Ingredients..

To set enzymes up for success, Ben Reusser, senior bakery scientist, Cain Food Industries, suggested keeping time and temperature consistent to prevent them from being deactivated prematurely and keep production moving.

&#;When adding enzymes to the mixing bowl, add them to a different location in the bowl than say where the vinegar was added to avoid denaturing some of the enzymes before the ingredients are mixed together,&#; he said. &#;Avoiding unnecessary time delays from normal processing because, just like yeast, enzymes continue to function until the oven denatures them.&#;

As vital as it is to keep processing conditions ideal for optimizing enzyme activity, it&#;s also important to get the quantity right.

&#;When working with enzyme-based dough conditioners, formulators must be aware that more is not always better as some enzymes can be overdosed,&#; said Luc Casavant, baking applications director, Lallemand Baking Solutions.

Finding the right enzyme or enzyme system as well as the proper quantity requires a thorough understanding of the existing formulation and processing conditions. Bake tests and expertise are helpful as there are many players impacting the effectiveness of a formulation.

&#;All enzymes are time- and temperature-dependent, so it&#;s important to keep an eye on these parameters in order to maintain consistency,&#; said Jesse Stinson, director, technology, Corbion. &#;Lipids, sugar, starches, humectants and proteins can also impact product quality depending on the type of enzyme used in the formulation. Working with a food ingredient supplier that specializes in optimizing enzyme solutions can make it easier to ensure lasting taste, texture and freshness throughout production and freeze-thaw cycles.&#;

Enzymes can be used together in a system to get simultaneous benefits and also can have some additional effects occurring as dough is coming together, fermenting and baking. An expert can help bakers balance these variables.

&#;Formulators should use companies for their blended enzyme products, expertise and guidance,&#; said Ken Skrzypiec, vice-president of sales, Brolite Products. &#;This ensures your enzyme cocktail is well-balanced, scaled properly and dispersed evenly throughout your product. In the long run, working with an expert will save time and money.&#;

Bread formulations are complex systems of proteins, starches, lipids, non-starch polysaccharides, oligosaccharides and sugars, Mr. Perez said. Enzymes can interact with these systems to strengthen dough, improve volume and last longer on the shelf. These enzymes offer clean label solutions to some of the challenges that arise from commercial baking. With a thorough understanding of the formulation, processing environment and end goals, bakers can find the right enzyme or enzyme system that will work with the formulation to deliver bread that will stay softer longer.

This article is an excerpt from the June  issue of Baking & Snack. To read the entire feature on enzymes, click here.

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