Baking&Snack - April 2011 - 68

ENZYMES

In Times to Come
Enzyme suppliers and users anticipate continuing improvements in enzyme choices. “In lipase, we expect a new generation, and the second generation of xylanases is now available to help with cost efficiencies and performance, as well as shelf life extension” said Jan van Eijk, PhD, bakery research director, Lallemand Baking Solutions, Montreal, QC. Another enzyme coming down the pike is amyloglucosidase, which improves crust color in bread and reduces baking time for increased sustainability, said Anders Espe Kristensen, business development and marketing director, Novozymes A/S Bagsvaerd, Denmark. Currently available products still offer plenty of opportunities, and their full potential has not yet been reached, according to Merna Legel, vice-president, Lallemand Baking Solutions, Addison, IL. Looking at what’s next, especially with oxidants and emulsifiers, she predicted, “Proactive employment of enzymes can deal with future concerns, threats and/or preempting regulatory action.”

reduces egg content and imparts a creamy, smooth mouthfeel to sweet goods.” Ms. Branco observed that DSM’s Panamore Spring cost-effectively swaps out the conditioners SSL and CSL. “Replacing traditional dough strengtheners and conditioners in a cost-effective manner has not been easy,” Dr. Boutte observed. Caravan Ingredients put together its clean-label Pristine Ferment 250 and Pristine Dough Side 250 to be cost-competitive with performance equal or better than traditional additives. Another newly developed enzyme blend, Caravan’s Arco Pro Relaxer addresses flour quality issues that result in excessively long mix times, a concern in recent years, according to Dr. Boutte. “The problem is that dough mix times have crept up, thus creating operational issues in bakeries.” By adding the relaxer to the sponge side, mix time for final doughs can be cut by 1 to 3 minutes. “Arco Pro Relaxer is more tolerant compared with other enzyme relaxers. Overdosing, weakness and open crumb grain are no longer an issue,” he added. Improved dough tolerance and baking performance, plus better crumb structure and softness result with DSM’s Panamore Spring, reported Ms. Branco. “It also improves sustainability, with a 50 to 80% reduction in carbon footprint compared with SSL and CSL,” she said. Because of rising prices for flour and gluten, bakers are seeking to conserve costs and resources. Now, the formulator can replace up to a 2% addition (flour weight basis) of vital wheat gluten with enzyme-based dough conditioners. “The gluten-replacement application has been around for a while, about 3 years, but it was ahead of its time,” said Tony Oszlanyi, a baking consultant for The Wright Group, Crowley, LA. “In the last year, it has really taken off.” He described the Wright Soft line as “cocktails” made of enzymes selected for their specific activities. These ingredient systems are used at 2 to 4 oz per cwt flour. “Its cost is higher than gluten, but the usage and inventory costs are lower,” he said. “It’s like spending $1 to save $2.” Brolite Products takes a different approach for its Au Natural 4, a dry ingredient created from naturally fermented

sponge with an enzyme-based conditioning system. “It contains no ascorbic acid or other oxidants but gives 21 days of freshness,” explained Mr. Mitchell. The all-natural dry product supports clean label. “It allows bakers to remove bromate, ADA, etc. from their labels. And it gives baked foods the flavor and conditioning system of the sponge-and-dough method, without going through that long, time-consuming process,” he added. Usage rate is 4% (flour weight basis). SUPPLIER INSIGHT. Because enzyme-based ingredient systems are so specific, bakers may need to enlist their suppliers in adapting formulations. The challenge for suppliers that blend enzyme-based ingredient systems is to screen all the new enzymes for use in dough systems. “As you know,” explained Mr. Oszlanyi, “we buy the enzymes and then compound the mixtures. That’s where the bakery expertise comes in.” Most enzymes marketed for baking applications are commercially manufactured through large-scale fermentation processes, and the companies preparing the enzymes typically sell to other ingredient suppliers that blend them to fit the bakery customers’ specific needs. “In the past few years, Caravan Ingredients has considerably strengthened its capabilities with regard to enzyme technology,” Dr. Boutte said. “By leveraging our global presence, we have been able to source a very extensive array of enzymes to choose from to deliver the best solution for each application.” Mr. Kristensen explained, “We work with our partners who blend our enzymes with other ingredients to bring tailor-made solutions to their customers, the bakers. They know more about baking processes than we do, and together we can bring solutions to the industry. “We advise that bakers devote sufficient attention in R&D to work with their ingredient providers to bring good products to market at good prices,” Mr. Kristensen summarized. “It’s important to invite your suppliers, the ingredient providers, to help drive innovation.” ◾

BAKING & SNACK / April 2011

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Baking&Snack - April 2011

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