Baking & Snack - March 2023 - 42

ENZYMES
ENZYMES STILL READILY
AVAILABLE FOR BAKERS
Although usage is growing, enzymes have
been accessible and affordable for bakers
despite supply chain challenges.
" In comparison to other commodities
Softening enzymes
are available for
a variety of baked
goods, from cakes
to tortillas.
©DedMityay-stock.adobe.com
are for crumb softening and dough strengthening, "
said Troy Boutte, vice president, innovation, AB Mauri
North America. " Both categories encompass several
areas. Crumb softening is a general term that includes
anti-staling and texture modifications
like increased
moistness and crumb resilience. Dough strengthening
is also a general term that includes conditioning. This
includes improving the handling properties of dough,
baked volume, crumb grain structure and the cohesiveness
or strength of the crumb. "
He added that he is starting to see a greater appreciation
for the use of enzymes in sweet baked goods to assist
with shelf life and texture.
" They work very well to improve eating quality in
cakes, donuts, muffins and especially products that are
not frozen, " Mr. Boutte added. " In sweet goods, where
it is mostly about indulgence, achieving great texture
throughout shelf life is critical. "
In fact, enzyme usage is expanding into a variety of
items made in bakeries.
" Softening enzymes are available in applications as
varied as breads to cakes to tortillas, " said Ben Ruesser,
innovation center manager for Cain Food Industries Inc.
" There have been advancements in certain enzymes to
improve their effectiveness in rich and buttery products
while minimizing rancidity that was caused by previous
generations of that enzyme. "
In recent years, bakers have turned to enzymes to
help them when other ingredients are in short supply or
to manage rising costs.
" The recent shortages of vital wheat gluten and certain
emulsifiers have opened a huge opportunity for enzymes
manufacturers and formulators to re-think how they can
achieve superior performance in a different way, " said
Mark Zielonka, BreadPartners' national R&D product
42 Baking & Snack March 2023 / www.bakingbusiness.com
like vital wheat gluten and eggs, enzymes
have been easier to get a hold of, " said Ben
Ruesser, innovation center manager for
Cain Food Industries Inc. " They are costeffective
solutions when being used for
ingredient reduction like gluten, DATEM or
liquid whole eggs. However, the baker still
needs to provide plenty of lead time for
orders. "
As enzyme developers work with bakers,
more options are developed for the market.
" Enzymes are more readily available,
and there has been a lot of innovation to
develop items with new, unique attributes, "
said Abby Ceule, senior director of ingredient
solutions, Corbion. " Enzymes can be an
affordable solution for bakers by allowing
them to replace more costly ingredients
and to pick up cost savings through the
benefits, in their processes and supply
chain, that enzymes provide. "
Jerry Savino, technical services manager,
bakery, Kemin Food Technologies, said that
enzyme developers may need to ramp up
production as they gain ground.
" As the baking industry begins to shift
to more enzymes in formulations, suppliers
will need time to ramp up production
before they can meet demand. Once production
has ramped up to meet demands,
overarching supply chain issues - such as
transportation and fuel costs - and labor
issues will lead to enzyme sourcing challenges. "
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Baking & Snack - March 2023

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