As a common food in people's daily lives, every bite of bread feels delicious and savory. Its taste and quality are closely related to the yeast of the dough and various enzymes such as xylanase, amylase, lipase and protease. In the process of making bread, the role of a variety of baking enzymes is essential. In this article, we mainly probe into the main ingredients of bread and the application of enzymes in the baking industry.
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A Basic Introduction to Baking Enzymes
Baking enzymes are becoming an integral part of the baking industry as people's demand for food quality continues to rise. The role of amylase lipase and protease enzymes in bread is crucial. It not only enables the dough to swell, but also increases the taste, color, and nutritional value of bread. The application of baking enzymes can make bread and cakes taste better and have a fluffier texture. It also helps to improve the shelf life of bakery products. Furthermore, baking enzymes have a positive impact on health by promoting digestion and absorption and strengthening the body's immunity.
Main Ingredients of Bakery Products
1. Flour
Flour is an indispensable ingredient in most breads, cakes, and other baked goods. There are many types of flour. One of the most common is plain flour, sometimes called all-purpose flour. In most baked goods, all-purpose flour is a good choice for bakers. This is because it has less gluten than bread flour, which is good for making foods softer.
2. Sugar
The main purpose of adding sugar to dough is to aid in the leavening process. During the process of fermentation, the yeast interacts with the sugar and produces alcohol and carbon dioxide gas. However, the alcohol will evaporate during the baking process, leaving the carbon dioxide to expand the dough. Additionally, the addition of a small amount of sugar also helps to keep the bread moist, improves the color of the bread's appearance, and gives it a sweeter flavor. Some baking recipes also use artificial sweeteners as a substitute for sugar.
3. Salt
Salt is an excellent flavor enhancer. It is used in baked goods to enhance the consistency of the dough and balance the sweetness. In addition, by strengthening the protein network, it aids in fermentation and traps more gas, which produces larger loaves of bread.
4. Fats and dairy products
Popular baking fats include margarine, shortening, and coconut oil. Fats are good for binding various mixtures together. The fat wraps around the gluten molecules making them less likely to bind, thus increasing the softness of the bread. Milk is also of great importance for baked goods. The presence of fats and dairy products in bread facilitates the improvement of volume, texture and color of the final product.
Common Enzymes Used in Baking Industry
1. Xylanase enzyme has been brought into baking for more than 50 years and is most frequently utilized in conjunction with amylase, lipase and protease. Xylanase accelerates the degradation of insoluble arabinoxylans, which interfere with the formation of the gluten network, thereby producing soluble arabinoxylans to improve dough stability. Also, food additive xylanase makes the dough more bulky and fluffy. Furthermore, xylanase for sale improves the safety of bread as it can break down the xylan and lignin in bread, making it easier to digest and absorb and avoiding adverse effects on the digestive system.
2. Protease enzyme is one of the indispensable ingredients in bread making, which makes the bread more flavorful and nutritious. Food ingredient protease has several functions in the production of bread. First of all, protease can break down the large protein molecules in the dough into small molecules, thus improving the structure of the dough and making it softer and easier to mold. Next, proteaseenzyme added to the dough can accelerate the bread fermentation process, making it swell and ferment more quickly, thus improving the texture and taste of the bread. Finally, protease increases the nutritional value. This is because protease food additive is capable of decomposing the proteins in bread, making them easier to digest and absorb. It also releases more amino acids, improving the bread's nutritional value.
3. Fungal alpha amylase plays an incredibly important role in bread production. It enhances the texture and flavor of bread and increases its shelf life. The first important step in bread making is fermentation. And fungal alpha amylase enzyme can disintegrate the starch in the dough and provide more sugar for the yeast, thus promoting the fermentation of the dough. Moreover, fungal alpha amylase enables the starch to be broken down into shorter chain-like sugar molecules, which makes the bread appear softer and tougher. At the same time, the taste of the bread will be sweeter. Alpha-amylase food additive can reduce the moisture content in the bread and lower the growth rate of microorganisms, thus extending the shelf life of the bread.
Baking Enzymes Where to Buy
For consumers who want to buy baking enzymes, they can look for them in large supermarket chains. You can also choose to buy them online, such as from Chemsino Inc.We will promise you the best service and the most reasonable enzyme price so that you can get baking enzymes more conveniently and quickly. We believe that our products will be able to help you make more delicious and healthy baked goods.
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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.