Baking & Snack - May 2024 - 98

featured technical expert Q&A
Luc Casavant
Lallemand Baking
Luc Casavant has dedicated more than 40 years to the baking industry,
developing ingredient solutions that will shape the industry
for many years to come.
His baking career began at his local town bakery, where he
worked for five years in various hands-on roles ranging from
baker to production supervisor. Casavant then left the bakery to
attend college.
" When I started my higher education studies, I aimed for a formation
that would be relevant to a position in the baking industry,
allowing me to leverage my previous work experience in this
field, " he said.
Casavant attended Vieux-Montréal College in Montréal, where
he studied applied science. He earned a bachelor's degree in biochemistry
and a master's degree in applied enzymology at the
University of Quebec at Montréal.
" By far, my decision to return to school full-time between the
ages of 27 and 34 has significantly shaped my current position
and achievements, " he reflected.
After graduating, Casavant
joined Lallemand Baking as a
test baker. Over his 28 years at
the company, Casavant said his
passion and dedication allowed him
to progress through the ranks, including
roles as lab manager, senior baking
technologist and his current position as director
of baking applications.
Casavant's current work is focused on researching and developing
solutions for baked good applications. Recently, he developed
an enzymatic solution, Essential FSA 2013, that stabilizes
yeast fermentation in low and no-sugar-added doughs like keto
bread and can reduce overall product sugar content while maintaining
sweetness.
Here, Casavant details the numerous ways enzymes, including
Essential FSA 2013, can improve the quality and consumer appeal
of baked products.
What benefits do enzymes provide to baked goods?
Enzymes have a long history of providing key benefits in the baking
industry. Think about diastatic malt flour or enzyme-active soy
or pea flour, which have been used in baked goods for years. Three
decades ago, Lallemand recognized the immense potential of enzymes
for the baking industry. Today, enzymes play a crucial role
by enhancing dough strength, providing emulsifying properties,
exerting oxidative effects and contributing to crumb softening. In
my opinion, enzymes represent the future of the food industry and
will continue to shape the way we create and enjoy baked goods.
Why may bakers look to reduce sugar content?
The World Health Organization recommends the importance of
reducing free sugar to less than 10% of total energy intake. Both
Canada and the United States have taken significant steps to address
sugar consumption through revised nutrition labeling.
In Canada, this includes posting the percent daily value for
added sugar, mandatory front-of-pack labeling and ingredient
list grouping. In the United States, added sugar must be declared.
These initiatives aim to raise awareness for consumers to make informed
choices about their sugar intake.
What are the challenges of reducing sugar in low/no
sugar doughs like keto bread?
In low-carb bread or keto bread formulations, yeast is often deprived
of readily fermentable sugars. This occurs especially when
98 Baking & Snack May 2024 / www.bakingbusiness.com
ingredients like calcium propionate or fermented wheat are added
to the formula. As a result, the yeast becomes maltose negative,
meaning it is incapable of fermenting the available maltose - a
sugar it typically relies on for fermentation. Starch-modifying enzymes
can be considered to address this challenge to convert damaged
starch (and sometimes even resistant starch) into fermentable
sugars. These enzymes help the dough proof to its normal height
while reducing the residual carbohydrate content.
How does Essential FSA 2013 help stabilize yeast
fermentation and reduce sugar content in these breads?
This enzyme-based solution stabilizes yeast fermentation in low
sugar (1% to 2%) or no sugar added bread that contains calcium
propionate. All yeast strains very slowly become maltose adaptive
or completely maltose negative, meaning that they cannot ferment
the flour maltose (5% to 6% maltose is usually available when no
sugar is added) in the presence of calcium propionate or fermented
wheat.
These conditions result in several challenges. The yeast will use
preferably the 1% to 2% available gluco-fructosans (monosaccharides
from damaged starch) of the flour, but this is not enough to
proof to normal desired height or volume. The dough will rise to
a certain height and will continue very slowly or stop proofing
because of substrate limitation (the yeast cannot ferment maltose).
It becomes difficult to proof to desired height even by adding
more yeast and sometimes despite the addition of 1% to 2%
Lallemand Baking
http://www.bakingbusiness.com
Baking & Snack - May 2024

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