Baking & Snack - April 2024 - 46

Enzymes improve dough handling and stability
and facilitate uniform gas retention.
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applications of enzymes in baking
are vast and varied. "
Suppliers have invested heavily
in the identification, isolation and
commercialization of these clean
label functional ingredients. Within
each category of enzymes, there are
many varied options, each associated
with a specific function.
Targeted interactions
The role of enzymes in baking
historically centered on acceleratnumber
of ingredients on their label and help reduce
product waste by extending shelf life. "
Baking enzymes are categorized as protein, but they
typically do not contribute to the protein content of
foods as they are used at minute levels. They are described
as biocatalysts, which means they initiate biochemical
reactions and influence the speed of the reaction.
This includes the many transformations that take
place in batters and doughs that are baked into everything
from breads to crackers and tortillas.
Once the enzyme does its work, it becomes an inactive
compound without any direct impact on the product's sensory
attributes. Often, after completing a reaction, steps are
taken to deactivate the enzyme to prevent it from reacting
further. This may be accomplished through heat, a change
in pH, high pressure and other methods. Enzymes are often
categorized as processing aids and not listed on ingredient
statements. They are a baker's little secret.
BAKERS INCREASINGLY FIND ENZYMES
TO BE AN INDISPENSABLE TOOL. THEY
HELP FORMULATORS REDUCE COSTS
AND SIMPLIFY FORMULATIONS WITHOUT
LOSING QUALITY AND VOLUME.
" Enzymes, being highly efficient in small quantities,
may enable the replacement of more expensive ingredients, "
said Yanling Yin, director, bakery applications,
Corbion. " Their specific actions improve dough handling
and stability, facilitate uniform gas retention and
achieve a consistent crumb structure, all while maintaining
the high-quality standards expected with every
batch. Beyond these essential benefits, the innovative
46 Baking & Snack April 2024 / www.bakingbusiness.com
ing natural fermentation processes, thereby contributing
to dough leavening and flavor development.
Advancements in biochemistry have presented new opportunities
for enzymes.
" The traditional viewpoint within the baking industry
posited a trade-off among functional ingredients.
A product could be cheap, effective or clean label, but
it was challenging to achieve all three simultaneously, "
Zielonka said. " Conventional ingredients often outperformed
their clean label counterparts or were significantly
more cost-effective, suggesting a compromise
was always necessary. The landscape has shifted due to
rapid advancements in clean label enzymatic technology.
Today, enzymes are breaking this old paradigm by
offering solutions that are not only cost-competitive and
highly effective but also align with clean label principles.
" Modern enzymatic technology allows bakers to target
substrates within the dough matrix, such as starches,
proteins, fibers and lipids. Each is responsible for different
aspects of dough behavior and bread quality, "
Zielonka said.
Amylases, for example, are recognized for their ability
to convert starch into simple sugars, which functions
as fuel for yeast fermentation. This contributes to the
Maillard reaction for browning. It will also enhance the
softness and shelf life of bread.
" Amylases - both fungal and bacterial sources - and
maltogenic amylases are key players in delaying the staling
process, " Zielonka said. " They achieve this by modifying
the starch within the bread [so the molecules do
not retrograde]. "
Starch retrogradation is a natural process that occurs
after baking. The main two components of starch
- amylose and amylopectin - undergo a recrystallization
process at the molecular level. When recrystallization
occurs, especially with the amylopectin chain, there
is an effect on the crumb, resulting in surface textural
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Baking & Snack - April 2024

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