Baking & Snack - May 2021 - 58

ENZYMES

OVERDOSING
IMPACTS
VOLUME,
RESILIENCE,
CRUMB
STRUCTURE
AND CAN
EVEN CAUSE
UNDESIRABLE
CRUST COLOR.

As bakers try to extend
shelf life and clean up
ingredient lists, enzymes
can provide a solution.
┬ęDidier Marti - stock.adobe.com

friendly replacement for conventional ingredients.
" An example would be a baguette producer that wanted
to eliminate traditional emulsifiers, " Ms. Beech said. " By
taking a holistic approach, their supplier was able to not
only provide an enzyme solution that matched the loaf
volume of the emulsifier but also create a blend that helped
with machineability and crust color. "
Bakers must look at both intrinsic and external variables
that will impact enzyme performance.
" Intrinsic factors are those that are characteristic of
the food itself, including moisture content, pH, biological
structure, naturally occurring antimicrobials, for example, "
Mr. Pigott explained. " Extrinsic factors are those that refer
to the surrounding environment - things like processing,
packaging, storage and distribution. "
On the formulation side, that means ensuring there
aren't redundancies of functionality with the enzymes being used as well as accounting for other ingredients that
may be needed to optimize functionality.
" Having an overall understanding of the role of each ingredient helps selecting the right solution needed to adjust
or improve, depending on the level of conditioning that is
already built in that formula, " Mr. Casavant said. " In general, knowledge about the formula revision status, what was
already optimized or not, will also determine the selection
of the right and adequate solution. "
First, bakers must understand the enzymes in their formulations and the functions they provide to prevent redundancies, then try to create synergies between them if
possible. Mr. Boutte said there are only a few true synergies among enzymes, but by understanding what each one
brings to the table, bakers can eliminate unnecessary ingredients and get the most out of their formula.
It's not just about avoiding redundancies, however.
Enzymes can influence each other as they break down, as
explained by Richard Leboucher, director of R&D, bakery,
Puratos.
" Although each enzyme has a very specific action, each

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

action could stimulate the effectiveness of another enzyme
by producing the substrate that the other enzyme works
on, " he said. " So understanding exactly what enzymes are
present in the formula and how they work is essential to get
the optimum performance. "
Next, consider the way in which these enzymes or blends
interact with the other ingredients whether it's a staple like
water or flour or another functional ingredient giving the
enzyme a helping hand.
" When starting out on the clean label journey, there will
be some applications - typically whole wheat, multigrain
or high-fiber breads - where enzymes alone may not
match the functionality of traditional strengtheners such as
DATEM, " Ms. Stinson said. " In these cases, additional clean
label solutions can be considered, including lecithins, hydrocolloids or gluten. "
Bakers may also need to adjust based on the enzyme
and what it's trying to accomplish as well as its optimum
environment, Mr. Hinds said. Flexibility in the rest of the
formulation is critical.
" For example, if you are using enzymes to reduce the
amount of gluten in your formula, you will need to take
into account the amount of water gluten will absorb in
your dough, " he said. " The enzymes will not need the same
amount of water to hydrate. If you do not cut water out of
the formula you will end up over-absorbed. "
The processing side of the equation, however, cannot be
ignored as enzymes are sensitive to changes in their environment. Mary Thomas, senior R&D manager, Lesaffre,
pointed out that not only will the amount of water need to
be evaluated but also mixing time. The oven is also a key
step when it comes to using enzymes.
" Internal baking temperature and processing times need
to be optimally determined to ensure enzymes are no longer active following baking, " she said.
By exploring the formulation and process as a whole,
bakers can get the most functionality out of their enzymes
and a label-friendly solution. 	

*


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
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