Baking & Snack - May 2004 - 94

ENZYMES
strength and bleach the carotenoid pigments of flour.

ENZYME HEAT STABILITY

Lipase hydrolyzes fats, forming free fatty acids and monoglycerides. These
react with the gluten, increasing dough strength and loaf volume, and extending
shelf life.
Glucose oxidase makes hydrogen peroxide by a reaction between oxygen
and glucose. Hydrogen peroxide in turn strengthens dough by oxidizing free
thiol groups to disulfide links between gluten proteins.
Enzymes are proteins and are denatured by heat. The temperature of
inactivation varies with enzymes from different sources and is one factor
to consider in choosing an enzyme for a particular function. If an amylose
is used primarily to generate sugars for fermentation, a low-stability fungal
enzyme serves well. For
retardation of staling,
where the enzyme must be
active at starch gelatinization
temperatures (60°C to 65°C,
or 140°F to 149°F), a cereal
amylase or intermediatestability bacterial amylase
is used. In high-temperature
products (French baguettes,
bagels), a regular bacterial
amylase may be used.

 Amylases differ in their heat stability. Fungal amylase is inactivated at relatively low
temperatures, cereal amylase requires somewhat higher temperatures for inactivation, and
some bacterial amylases retain activity even at the end of the baking cycle.

 Protease works on wheat
gluten by severing sulfhydryl
bonds, weakening the structure
(yellow circle). Transglutaminase,
however, forms crosslinks between
glutamine and lysine, two proteins
in gluten strands, strengthing
the structure (blue circle).
 Various forms of amylase produce different effects on starch. Beta-amylase splits off dextrin
units from chain ends, while alpha-amylase cleaves longer saccharide units from the interior.
Amyloglucosidase splits off individual sugars, while pullulanase attacks the chain's major
branching points.

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Baking & Snack - May 2004

Table of Contents for the Digital Edition of Baking & Snack - May 2004

Contents
Baking & Snack - May 2004 - 1
Baking & Snack - May 2004 - 2
Baking & Snack - May 2004 - 3
Baking & Snack - May 2004 - Contents
Baking & Snack - May 2004 - 5
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