Baking & Snack - November 2017 - 72

ENZYMES

ily depend on each product's specific formulation. Enzymes
can modify the protein and starch in flour. It's a balancing
act, so combining the incorrect enzyme and dough conditioner can damage the carbohydrates, which then will no
longer be able to hold water. "Enzymes can absolutely interact very strongly with certain ingredients that can provide
you a challenge or a good opportunity to combine with
ingredients and achieve good functionality," she explained.

It's very easy, for example,
to overdose an enzyme
in a formulation, and that
can alter finished product
characteristics.

Avoiding easy mistakes

As a result, bakers can work closely with suppliers to find
just the right blend of enzymes that meet all their parameters and product characteristics to replace their chemical
dough conditioners.

There are some common pitfalls when replacing chemical
dough conditioners with clean-label enzymes. It's very easy,
for example, to overdose an enzyme in a formulation, and
that can alter finished product characteristics.
"Enzymes are difficult to scale and use since they are
used in such small amounts and are very concentrated," Mr.
DelGhingaro said. "As a result, it's easy to overdose, creating
an improper enzyme balance in the formulation."
It's easy to believe that if a little is good, then more is
better, but that isn't the case with enzymes. Adding too
much enzyme will cause a specific function to overpower
the product and create a dough that's too strong or crumb
that's too soft.
Despite enzymes' wealth of functionality, they often
don't replace everything a chemical dough conditioner
does. Something more will have to be tweaked or added.
"If a bakery needs to go 'clean label,' they are going to have
to change something in the process," Mr. Weston said.
"For example, if the current dough conditioner contains
DATEM, the volume and tolerance can be replaced with
enzymes, but the thin eggshell crust that DATEM provides
will need to come from the baking process." There is no
one-size-fits-all solution.

Enzymes, like chemical dough conditioners, can
strengthen dough, soften crumb and promote oxidation.
Kerry Ingredients

72 Baking & Snack November 2017 / www.bakingandsnack.com

Tailor-made solutions
There may not be a one-size-fits-all solution, but enzymes can be blended to create customized ingredients.
According to Mr. Guilfoyle, bakers will always need to approach clean-label dough conditioning with a systems approach, combining several enzymes to mimic what a single
dough conditioner can accomplish.
Working with a blend has some definite advantages
rather than trying to work with different enzymes individually. By blending enzymes, the ingredients are all evenly
dispersed throughout the dough, improving functionality.
Bakers no longer have to rely on operators to scale these
micro ingredients. "Most, importantly, enzyme blends
provide both a functional clean-label dough conditioning
system and a high-quality product without sacrificing the
integrity of the baked good," Mr. DelGhingaro said.
This requires bakers work closely with a supplier, which
Brolite does, to address a product's needs and the parameter limitations to find the right enzyme blend for a specific

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Baking & Snack - November 2017

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