Baking & Snack - May 2021 - 55

FORMULATION
Enzymes

Looking at the entire formulation and production
ensures bakers are optimizing their enzymes solutions.
by Charlotte Atchley

E

Enzymes offer a lot of functionality to bakers looking to
improve their products in a label-friendly way. With a better understanding of the enzymes available, they have been
able to replace many legacy ingredients that some consumers no longer deem acceptable.
" Generally, traditional solutions like potassium bromate
and azodicarbonamide as oxidizing agents have gone away,
replaced in functionality with glucose oxidase in combination with ascorbic acid, " said Troy Boutte, vice president of
innovation, AB Mauri North America. " Likewise, DATEM
and SSL are often replaced with either phospholipase individually or a combination of phospholipase and lecithin. "
Enzymes are proteins that speed up chemical reactions
occurring in a dough. They work on specific substrates in
the formulation and are deactivated by heat or other chemical changes in the formulation.
" Because enzymes can modify different components of
the dough - starch, proteins or lipids - they can be used
to improve loaf volume, crumb structure, dough stability,
tolerance, taste and flavor, and crumb softness, " said Luc
Casavant, application director, Lallemand Baking. " They can
be added in formulations as single enzymes or as enzyme

blends to optimize their activity or create synergies between
enzymes. "
Working with multiple enzymes to improve multiple aspects requires a holistic approach. By looking at the entire
formula and how enzymes are working together and with
other ingredients, bakers can optimize performance.

In some applications,
like whole wheat bread,
enzymes don't quite
meet the functionality
of traditional dough
strengtheners like DATEM.
©Meliha Gojak - stock.adobe.com

Preventing an overdose
When it comes to working with enzymes, less is definitely
more. Even when working with one enzyme in a formulation, the room for error with overdosing or underdosing
the ingredient is small.
" Depending on the enzyme, overdosing can cause severe
processing problems from wet, sticky dough to dry, tight
doughs, " said Sherill Cropper, PhD, new product development manager, Lesaffre Corp. " In addition, overdosing
may have no functional impact, which would mean the
formulator is wasting money on too much enzyme for the
desired effect. "
Overdosing impacts volume, resilience, crumb structure
and can even cause undesirable crust color.
" An overdosage of a freshness enzyme solution could

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Baking & Snack - May 2021

Table of Contents for the Digital Edition of Baking & Snack - May 2021

Baking & Snack - May 2021 - Intro
Baking & Snack - May 2021 - 1
Baking & Snack - May 2021 - 2
Baking & Snack - May 2021 - 3
Baking & Snack - May 2021 - 4
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