Baking&Snack - April 2011 - 66

ENZYMES

Caravan Ingredients, Lenexa, KS. Pristine Ferment 250 and Pristine Dough Side 250 are designed to be used together on the sponge and dough side of a bread formulation, respectively. They consist of an enzyme-based dough conditioner and strengthener. Lallemand developed a new range of enzyme-based products under the Essential brand, “allowing the baker to replace ingredients like potassium bromate, SSL and/or DATEM and reduce gluten, while still giving flexibility to add and adjust with the clean-label oxidant of choice, ascorbic acid,” ex-

ability of maltogenic enzymes to cleave retrograded starch molecules and, thus, slow the normal staling rate. The result is bread that stays softer longer. Although ESL is nearly 20 years old, it continues to inspire new applications for enzymes — reaching far beyond bread into cakes and tortillas. “We keep innovating within the category,” Mr. Kristensen said about Novozymes’ Novamyl line. In 2009, the company added Novamyl Pro, a new maltogenic enzyme intended for bread freshkeeping applications. “It reduces stale returns while delivering increased softness, elasticity and moistness,” he noted.

The First Enzyme
Malted barley did something mysterious when brewers combined it with hot water: The husks of the germinated dried grains spontaneously separated from the starch, and the mixture, now called mash, became sweet. The agent prompting these changes, termed diastase from the Greek word for “separating,” was the first enzyme to be discovered. Today, the class of enzymes termed diastase is better known as amylase. “Diastatic malt is barley or wheat that has been processed in such a way that the grain germinates. This develops and preserves the natural cereal enzymes,” said Judie Giebel, technical services representative, Briess Malt & Ingredients Co., Chilton, WI. “Diastatic malt is used as a supplement in bakery flours to standardize the amylase activity, specifically alpha-amylase, known as the liquefying enzyme. It acts to break down starches and produce dextrins.” Malt not only qualifies as a whole-grain ingredient, but it also provides labeling benefits. Joe Hickenbottom, vice-president, sales and marketing, Malt Products Corp., Saddle Brook, NJ, observed, “Baked foods made with natural diastatic malts do not require labeling of the enzymes. Malt can help formulators eliminate some additives from the label.” Dry malts blend malted barley flour with dextrose and wheat flour to standardize their performance at either 20°L or 60°L. (Malt strength is measured in degrees Lintner, and the higher the number, the higher the amylase activity.) “Malted barley and malt extracts can be used on their own,” Mr. Hickenbottom said, “but the formulator must take into account that these materials can rate as high as 200°L.”

plained Merna Legel, vice-president, Lallemand Baking Solutions, Addison, IL. The company pioneered in enzymes for SSL replacement when the right enzyme specificity and cost effectiveness came along, Ms. Legel added. “After many months of extensive lab and field verification, the Essential ER line of products was launched for SSL and DATEM reduction and replacement,” she said. The secret, however, is that by optimizing formulations, bakers can save money, as both Mr. Etienne and Dr. Boutte explained. By going back to basics, eliminating the incremental functional additives and optimizing the formulation, the cost of all the surplus functionality can be reduced if not completely eliminated. The best practical advice is to use only what you need. FRESH MATTERS. The current revival of enzymes began with freshkeeping or, as this approach is better known, extended shelf life (ESL). This application relies on the

DSM Food Specialties views its Panamore range of enzymes as sustainable solutions that address cost management and shelf life, according to Margarida Branco, communications officer for DSM, Delft, The Netherlands. Panamore Soft blends enzymes to lengthen shelf life and improve softness for soft buns, rolls and rich-formula breads, including high-fiber and fruit-inclusion styles. “While using enzymes in breadmaking to preserve freshness is now standard, for cakes and pastries, it is a relatively new idea,” said Nicole Rees, R&D manager, AB Mauri Fleischmann’s, Wilsonville, OR. “The sweet goods sector is starting to experience the same pressure as the bread segment to streamline and optimize formulas.” The company recently developed Softase Cake 115 for cakes and muffins. It provides these baked foods with fresh eating quality over time, as well as extending perceived moistness and delaying the onset of crumbliness. Tortillas, too, benefit from new enzymes. “Development of Tortilla Suave was prompted by the growth of

BAKING & SNACK / April 2011

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Baking&Snack - April 2011

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