Baking & Snack - November 2015 - 71

FORMULATION
Ingredient App

EXERTING
Fungal glucose oxidase oxidizes,
but doesn't over-oxidize, doughs
to aid moulding and makeup
performance.
by Laurie Gorton

Self Control

Flour needs to mature for best baking performance. Plus,
year-to-year differences in growing conditions alter its protein content and baking performance. In the old days, bakers stored freshly milled flour for several weeks before use
to allow nature - atmospheric oxygen - to do the job.
Modern bakers can't afford to let their flour sit around
waiting for that magic moment of readiness. Decades ago,
they learned to use oxidizing agents to harness the natural
variability of flour. Today, however, useful oxidants like
azodicarbonamide and potassium bromate are under fire,
and bakers seek other, more label-friendly solutions.
One of those is an enzyme solution - BakeZyme
Go Pure glucose oxidase - according to scientists and
bakery researchers at DSM Food Specialties, Delft, The
Netherlands, a company with US offices at Parsippany, NJ.
Glucose oxidase reacts in doughs to form hydrogen peroxide, which in turn prompts the cross-linkages between
gluten proteins that yield the viscoelastic network that traps
leavening gases. It also fosters cross-linking between arabinoxylans causing desirable oxidative gelation. Both reactions help doughs stand up to processing and machining.
The extent of hydrogen peroxide's action depends on
its generation rate and concentration. Too much, especially during mixing, may decrease the size of the gluten
aggregates rather than form the extended gluten network, and shear during processing will break down the
protein network undesirably. Doughs become short and
lose some elasticity.
DSM's BakeZyme Go Pure is a new form of glucose
oxidase that answers the need for control. "It has a unique
self-regulative mechanism with respect to the production
of hydrogen peroxide," explained Jeroen van Roon, PhD,
global business line manager, baking enzymes, DSM Food
Specialties. "The moderate release of hydrogen peroxide

over time prevents gluten over-oxidation during mixing. Smooth, even grain in bread reBakeZyme Go Pure allows increased dough elasticity in quires a well-developed - but
combination with increased extensibility and is beneficial not over-oxidized - dough.
AdobeStock
for high-shear, short processes and low-shear, long processes alike."
DSM suggested use in US dough formulations at 20 to
40 ppm, based on flour weight. It is a fungal enzyme, produced by Penicillium chrysogenum.
The enzyme's action also yields gluconic acid in direct
proportion to the amount of hydrogen peroxide formed.
DSM researchers measured gluconic acid levels at various times during doughmaking. In the mixing phase,
BakeZyme Go Pure showed lower levels of peroxide production than glucose oxidase from Aspergillus sp.
Besides conventional baked foods, BakeZyme Go Pure
benefits frozen doughs by making them easier to work
with. "Final bread volume and shape can be challenging
in frozen dough applications because, during the freezing
process, ice crystals are formed, which can cause damage
to the gluten network structure, leading to reduced dough
stability and loss of gas retention," Dr. van Roon explained.
Because these doughs must be handled at low temperatures, they can be difficult to develop and mould. The controlled formation of hydrogen peroxide during mixing aids
extensibility. "As a result, the final bread has an improved
shape and volume," he noted.
Some bakers are already using BakeZyme Go Pure in
commercial production; others are evaluating it for various applications and in different regions. "Bakers are recognizing the unique mode of action of this new-generation
glucose oxidase and are exploring its application benefits in
a wide variety of recipes and technologies," Dr. van Roon
said. For more information on DSM's range of enzymes for
bakery use, visit www.dsm-foodspecialties.com.

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