Baking & Snack - April 2024 - 48

ENZYMES
THE ROLE OF ENZYMES IN
BAKING HISTORICALLY CENTERED
ON ACCELERATING NATURAL
FERMENTATION PROCESSES.
changes that can make baked goods rigid and drier.
" Amylases act on starches to keep them in a more gellike
state for longer, preserving softness and freshness, "
Zielonka said.
Maltogenic amylase breaks down starch into maltose.
Maltose, in turn, has some sweetening and tasteenhancing
properties. Maltogenic amylase is a heatstable
enzyme, which means it keeps working even at
high temperatures.
Bakers need to be aware that more is not better when
Enzymes can
increase textural
shelf life, which
allows products
to stay on shelves
longer and
reduces waste.
©innafoto2017-stock.adobe.com
it comes to enzyme usage. All amylases are not created
equal. There are amylases designed to assist with improving
short-term softness, for example, up to seven days.
And there are amylases that will improve softness for up
to 28 days. Doubling or tripling usage levels of the shortterm
enzyme does not double or triple the shelf life. In
fact, such overdosing may have a deleterious effect on the
baked product. It is paramount to use the correct enzyme
at the proper level to achieve the target shelf life.
Lipases also assist with extending shelf life. They
modify the lipid fractions in the dough or batter to help
stabilize the gas cells and improve crumb structure.
" The lipases naturally produce mono- and diglycerides,
which provide emulsification to the process, " said
Luc Casavant, director, baking applications, Lallemand
Baking North America. " Xylanases may also be used.
They break down the pentosans, releasing water. This
improves gluten performance, providing a more structured
crumb cell and resulting in finer cell walls and
softer crumb texture. "
Lipases, however, may create free fatty acids, especially
in high-fat systems, such as cakes, muffins and other
high-gluten baked goods. In these products, including
an antioxidant slows rancidity.
" Cake shelf life can be tricky with enzymes, " said
David Guilfoyle, North America design manager, bakery,
fats and oils, IFF Nourish division. " Some enzyme
blenders use lipases in their softening blends, and those
lipases can create free fatty acids, which oxidize and can
create rancidity issues over time. It is recommended that
bakers find an enzyme softening blend that contains amylases
and possibly includes xylanases. "
Some enzymes target gluten. Hemicellulases, for example,
assist with improving gluten strength, while proteases
reduce the elasticity of gluten.
In addition to having targeted function, enzymes
work to boost the effectiveness of traditional emulsifiers
and oxidizing agents.
" Enzymes, therefore, are not
just an alternative to
conventional ingredients but a complementary technology
that can elevate the performance of both clean label
and traditional baking solutions, " Zielonka said.
Simple and versatile
Suppliers offer blends of enzymes with or without other
functional ingredients. This simplifies additions to the
formulation and prevents improper dosing.
" A particularly exciting aspect of working with enzymes
is the fact that synergistic benefits can be achieved
by combining different enzymes, " Yin said. " Blending
enzymes in precise formulations allows for a level of
customization and optimization that was previously unattainable.
This creates new opportunities for innovation
in product development. "
48 Baking & Snack April 2024 / www.bakingbusiness.com
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