Baking & Snack - May 2021 - 56

ENZYMES

Left: Enzymes offer
bakers a wealth of
label-friendly functionality from dough
strengthening to shelflife extension.
Cain Foods

Right: To avoid overdosing, formulators
should not max out usage levels of enzymes.
Lallemand Baking

result in product that is overly gummy or keyholing, " said
Jesse Stinson, director, RD&A, Corbion. " An overdosage
of a strengthening enzyme solution could cause loss of loaf
volume or changes in dough handling properties. "
Kerry Taste & Nutrition uses its application dose effect
analytical data to ensure its enzyme dosages are correct.
Otherwise real issues of quality can occur.
" The use of non-starch polysaccharides (NSP) degrading
enzymes ensures optimal dough handling and processability without acting on the starch content, " said Richie Pigott,
vice president of business development, North American
enzymes, Kerry. " However, NSP degrading enzyme overdosage can make dough very sticky, leading to higher water
absorption and more waste. "
Typically, overdosing is easy to avoid as enzymes have
recommended usage levels. Working within these ranges,
bakers can find the optimal amount of enzymes for their
formulation.
" Once you have optimized the usage level of the enzyme,
you may not benefit from adding higher levels; sometimes
less is more, " said Ashley Beech, senior application technologist, bakery enzymes, IFF Nutrition & Biosciences. " Many
enzymes have a point of no return once you have reached
overdose levels and substrate is no longer available. "
John Hinds, innovation center manager, Cain Foods,
agreed that a little can go a long way. When working with
enzymes, he suggested bakers make small incremental adjustments to avoid overdosing.
Bakers have a plethora of enzymes to improve multiple
sides of their formulation all at once: anti-staling, gluten
replacement, emulsification and oxidation, for example.
However, blending enzymes to take full advantage of this
wide range of functionality is where overdosing becomes a
real issue, and the window for error shrinks.
" Depending on the company producing an enzyme
blend, each batch could contain the same or similar enzymes. So if they are all used in the same product, various
enzymes could be overdosed, " Mr. Boutte explained. " The
bottom line is that each enzyme can only be used once at
an optimal dose. "
To prevent overdosing while creating a synergistic enzyme solution, John Sawicki, director of R&D and quality
control for BreadPartners, suggested bakers avoid maxing
out the usage levels of the enzymes being used. Really lean

56 Baking & Snack May 2021 / www.bakingbusiness.com

into that less-is-more mentality while combining them
with enzymes less sensitive to overdosing.
" When using enzymes that are capable of being overdosed, it is important to use them at usage levels, not at
their maximum level, but at a lower level in combination
with other enzymes that they may have synergies with, " he
said. " Finding the right combination of old versus new with
lower costs versus high will minimize overdosing problems
and still be affordable. "
When developing enzyme blends, it's also critical to remember that some enzymes are more sensitive to overdosing than others, Mr. Boutte pointed out.
" Interestingly, fungal alpha amylase is practically immune to overdosing and can be added at 20 times the normal level and still make saleable bread, " he said. " However,
certain phospholipases or bacterial alpha amylase may
overdose with just 30% overage. And while not completely
understood, certain flours are much more susceptible to
overdosing than others. Ultimately, it's important to try to
develop an understanding of what you are purchasing, how
it works and both optimal and upper limits. "
It's not just understanding the ingredients in an enzyme
batch or the optimal usage rate. Processing conditions, like
heat, are what deactivate enzymes. If the dough is spending
too much time resting on the floor, that's additional time
the enzyme has to work.
" Extra hours of the enzyme working on the dough gives
the same effect as using too much enzyme; it's an overdose
based on the processing conditions, " said Christina Barsa,
certified food scientist and technical sales representative,
Enzyme Development Corp. " Formulators need to mimic
the production procedure as closely as possible and realize
that they will probably need to cut back on their enzyme
dosage when they scale up. "

A synergistic approach
To get the most out of enzymes' functionality, bakers would
benefit from looking at how an enzyme blend works together as well as within the formulation.
" By taking a single ingredient approach versus a holistic
approach, formulas may not be optimized to their full potential, " Ms. Beech explained.
A holistic approach allows bakers to use a custom enzyme solution that can do more than just provide label-


http://www.bakingbusiness.com

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
Baking & Snack - May 2021 - 5
Baking & Snack - May 2021 - 6
Baking & Snack - May 2021 - 7
Baking & Snack - May 2021 - 8
Baking & Snack - May 2021 - 9
Baking & Snack - May 2021 - 10
Baking & Snack - May 2021 - 11
Baking & Snack - May 2021 - 12
Baking & Snack - May 2021 - 13
Baking & Snack - May 2021 - 14
Baking & Snack - May 2021 - 15
Baking & Snack - May 2021 - 16
Baking & Snack - May 2021 - 17
Baking & Snack - May 2021 - 18
Baking & Snack - May 2021 - 19
Baking & Snack - May 2021 - 20
Baking & Snack - May 2021 - 21
Baking & Snack - May 2021 - 22
Baking & Snack - May 2021 - 23
Baking & Snack - May 2021 - 24
Baking & Snack - May 2021 - 25
Baking & Snack - May 2021 - 26
Baking & Snack - May 2021 - 27
Baking & Snack - May 2021 - 28
Baking & Snack - May 2021 - 29
Baking & Snack - May 2021 - 30
Baking & Snack - May 2021 - 31
Baking & Snack - May 2021 - 32
Baking & Snack - May 2021 - 33
Baking & Snack - May 2021 - 34
Baking & Snack - May 2021 - 35
Baking & Snack - May 2021 - 36
Baking & Snack - May 2021 - 37
Baking & Snack - May 2021 - 38
Baking & Snack - May 2021 - 39
Baking & Snack - May 2021 - 40
Baking & Snack - May 2021 - 41
Baking & Snack - May 2021 - 42
Baking & Snack - May 2021 - 43
Baking & Snack - May 2021 - 44
Baking & Snack - May 2021 - 45
Baking & Snack - May 2021 - 46
Baking & Snack - May 2021 - 47
Baking & Snack - May 2021 - 48
Baking & Snack - May 2021 - 49
Baking & Snack - May 2021 - 50
Baking & Snack - May 2021 - 51
Baking & Snack - May 2021 - 52
Baking & Snack - May 2021 - 53
Baking & Snack - May 2021 - 54
Baking & Snack - May 2021 - 55
Baking & Snack - May 2021 - 56
Baking & Snack - May 2021 - 57
Baking & Snack - May 2021 - 58
Baking & Snack - May 2021 - 59
Baking & Snack - May 2021 - 60
Baking & Snack - May 2021 - 61
Baking & Snack - May 2021 - 62
Baking & Snack - May 2021 - 63
Baking & Snack - May 2021 - 64
Baking & Snack - May 2021 - 65
Baking & Snack - May 2021 - 66
Baking & Snack - May 2021 - 67
Baking & Snack - May 2021 - 68
Baking & Snack - May 2021 - 69
Baking & Snack - May 2021 - 70
Baking & Snack - May 2021 - 71
Baking & Snack - May 2021 - 72
Baking & Snack - May 2021 - 73
Baking & Snack - May 2021 - 74
Baking & Snack - May 2021 - 75
Baking & Snack - May 2021 - 76
Baking & Snack - May 2021 - 77
Baking & Snack - May 2021 - 78
Baking & Snack - May 2021 - 79
Baking & Snack - May 2021 - 80
Baking & Snack - May 2021 - 81
Baking & Snack - May 2021 - 82
Baking & Snack - May 2021 - 83
Baking & Snack - May 2021 - 84
Baking & Snack - May 2021 - 85
Baking & Snack - May 2021 - 86
Baking & Snack - May 2021 - 87
Baking & Snack - May 2021 - 88
Baking & Snack - May 2021 - 89
Baking & Snack - May 2021 - 90
Baking & Snack - May 2021 - 91
Baking & Snack - May 2021 - 92
Baking & Snack - May 2021 - 93
Baking & Snack - May 2021 - 94
Baking & Snack - May 2021 - 95
Baking & Snack - May 2021 - 96
Baking & Snack - May 2021 - 97
Baking & Snack - May 2021 - 98
Baking & Snack - May 2021 - 99
Baking & Snack - May 2021 - 100
Baking & Snack - May 2021 - 101
Baking & Snack - May 2021 - 102
Baking & Snack - May 2021 - 103
Baking & Snack - May 2021 - 104
Baking & Snack - May 2021 - 105
Baking & Snack - May 2021 - 106
Baking & Snack - May 2021 - 107
Baking & Snack - May 2021 - 108
Baking & Snack - May 2021 - 109
Baking & Snack - May 2021 - 110
Baking & Snack - May 2021 - 111
Baking & Snack - May 2021 - 112
Baking & Snack - May 2021 - 113
Baking & Snack - May 2021 - 114
Baking & Snack - May 2021 - 115
Baking & Snack - May 2021 - 116
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
https://www.nxtbook.com/sosland/bs/2015_09_01
https://www.nxtbook.com/sosland/bs/2015_08_01
https://www.nxtbook.com/sosland/bs/2015_07_01
https://www.nxtbook.com/sosland/bs/2015_06_01
https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
https://www.nxtbook.com/sosland/bs/2013_06_01
https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
https://www.nxtbook.com/sosland/bs/2012_02_01
https://www.nxtbook.com/sosland/bs/2011_12_01
https://www.nxtbook.com/sosland/bs/2011_11_01
https://www.nxtbook.com/sosland/bs/2011_10_01
https://www.nxtbook.com/sosland/bs/2011_09_01
https://www.nxtbook.com/sosland/bs/2011_08_01
https://www.nxtbook.com/sosland/bs/2011_07_01
https://www.nxtbook.com/sosland/bs/2011_06_01
https://www.nxtbook.com/sosland/bs/2011_05_01
https://www.nxtbook.com/sosland/bs/2011_04_01
https://www.nxtbook.com/sosland/bs/2011_03_01
https://www.nxtbook.com/sosland/bs/2011_02_01
https://www.nxtbook.com/sosland/bs/2010_12_01
https://www.nxtbook.com/sosland/bs/2010_11_01
https://www.nxtbook.com/sosland/bs/2010_10_01
https://www.nxtbook.com/sosland/bs/2010_09_01
https://www.nxtbook.com/sosland/bs/2010_08_01
https://www.nxtbook.com/sosland/bs/2010_07_01
https://www.nxtbook.com/sosland/bs/2010_06_01
https://www.nxtbook.com/sosland/bs/2010_05_01
https://www.nxtbook.com/sosland/bs/2010_04_01
https://www.nxtbook.com/sosland/bs/2010_03_01
https://www.nxtbook.com/sosland/bs/2010_02_01
https://www.nxtbook.com/sosland/bs/2009_12_01
https://www.nxtbook.com/sosland/bs/2009_11_01
https://www.nxtbook.com/sosland/bs/2009_10_01
https://www.nxtbook.com/sosland/bs/2009_09_01
https://www.nxtbook.com/sosland/bs/2009_08_01
https://www.nxtbook.com/sosland/bs/2009_07_01
https://www.nxtbook.com/sosland/bs/2009_06_01
https://www.nxtbook.com/sosland/bs/2009_05_01
https://www.nxtbook.com/sosland/bs/2009_04_01
https://www.nxtbook.com/sosland/bs/2009_03_01
https://www.nxtbook.com/sosland/bs/2009_02_01
https://www.nxtbook.com/sosland/bs/2008_12_01
https://www.nxtbook.com/sosland/bs/2008_11_01
https://www.nxtbook.com/sosland/bs/2008_10_01
https://www.nxtbook.com/sosland/bs/2008_09_01
https://www.nxtbook.com/sosland/bs/2008_08_01
https://www.nxtbook.com/sosland/bs/2008_07_01
https://www.nxtbook.com/sosland/bs/2008_06_01
https://www.nxtbook.com/sosland/bs/2008_05_01
https://www.nxtbook.com/sosland/bs/2008_04_01
https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
https://www.nxtbook.com/sosland/bs/2007_05_01
https://www.nxtbook.com/sosland/bs/2007_04_01
https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
https://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com