Baking & Snack - February 2025 - 26

SPECIAL REPORT BAKING HALL OF FAME
the chemist
Henry Zobel's research identified the role of
enzymes as an anti-staling measure in bread
by Keith Moore
When the DuPont Corp. introduced its 1935
advertising slogan - " Better things for better living ...
through chemistry " - it was in many ways predicting
the future life of Henry Zobel. His innovative research
and lifelong dedication to science, particularly his
idea to use a certain type of amylase enzyme to
prevent staling in bread,
has earned him a spot in
the American Society of
Baking's Hall of Fame.
Born in Kansas, Zobel
served in the armed
forces during World War
II before earning his
bachelor's and master's
degrees in chemistry
from the University of
Illinois. From 1951 to
1966, he was a research
chemist at the Northern
Regional Research
Laboratory, a facility of
the US Department of
Agriculture's Agricultural
Research Service.
It was here where
Zobel first used X-ray
crystallography to
elucidate the structure
of starch granules and the
changes that occur during
baking and subsequent staling.
It was a personal
communication that Zobel wrote in
1990 that changed the baking industry forever.
Referencing a 1959 article he co-wrote with
F.R. Senti - " The Bread Staling Problem X-Ray
Diffraction Studies on Breads Containing a CrossLinked
Starch and a Heat-Stable Amylase " - Zobel
effectively launched the search for an amylase
26 Baking & Snack | february 2025 | bakingbusiness.com
enzyme to prevent staling. Just as he predicted,
that enzyme was eventually discovered.
" This note documents an idea on the role of
enzymes as an anti-staling measure in breads, " Zobel
wrote in his letter dated Feb. 27, 1990. " The primary
effect of enzyme addition appears to be scission of
chains in amorphous regions that connect starch
crystallites in bread crumb. In effect, the crumb
is softer because breaking the molecular network
negates the consequences of starch crystallinity that
developed with crumb. "
Zobel also worked for CPC International and later
teamed with researchers at Enzyme Bio-Systems
(part of Corn Products) to find the amylase enzyme
with the defined characteristics (intermediate
stability and selective activity). In addition, he
worked with researchers at Thomas' (also part of
Corn Products at the time; now owned by Bimbo
Bakeries USA) to confirm and document efficacy.
" Henry was known among his colleagues as a
good industry-focused scientist and was respected
by his fellow starch chemists, " wrote Maureen
Olewnik and Debi Rogers, both professors at Kansas
State University and former AIB International
members, in a nomination letter to the Hall of Fame
committee. " Without his research, we might not have
the variety of shelf-extension options that exist for
the baking industry today. "
An author - his 1988 reference book Molecules
to Granules: A Comprehensive Starch Review remains
a standard resource in understanding the basics of
starch research and application - Zobel was also an
active member of the American Association of Cereal
Chemists. He retired in 1986.
Zobel died at the age of 87 in 2009, but his work
as a chemist continues to reverberate within the
baking industry. His idea that enzymes could be used
to prevent staling in bread products changed the
way bakers bake. In the end, Zobel did better things
for better living ... through chemistry.
*
http://www.bakingbusiness.com

Baking & Snack - February 2025

Table of Contents for the Digital Edition of Baking & Snack - February 2025

Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
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Baking & Snack - February 2025 - 18
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Baking & Snack - February 2025 - 20
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Baking & Snack - February 2025 - 27
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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