Baking & Snack - November 2021 - 80

featured technical expert Q&A
JOHN HINDS
CAIN FOOD INDUSTRIES INC.
John Hinds wasn't quite sure what he wanted to study once he arrived
at Kansas State University. He'd always loved being around
food and cooking but wasn't looking for a career in the culinary
arts. Then a family friend pointed him in a new direction, where
he quickly found his passion.
" I was captivated by the bakery science major, " he said. " I think
what I enjoy most about a career in baking and snack is that we
are always challenged to continue to adapt and learn with changes
in consumer habits. We don't always have the answer, but the
new challenges keep the job fun and engaging. "
Mr. Hinds has been with Cain Food Industries Inc. for eight
years, starting as an R&D bakery technician, which is where he
built his foundational understanding of the functionality of ingredients
in a formulation. He worked his way up to his current
position as innovation center
manager, supervising a group
of scientists in Cain's research
labs. Before joining Cain Foods,
he worked in manufacturing as a
supervisor on bread, rolls and cake
donuts, which gave him an understanding
of the commercial production process, people
and equipment.
He enjoys working with his team to tackle challenges and collaborating
with customers on projects. In addition, Mr. Hinds is
a member of the American Society of Baking, sits on the board
of the Bakers National Education Foundation and is active in the
Young Professionals Group of the American Bakers Association.
How can enzymes offer clean label shelf-life solutions?
Enzymes are incredibly efficient at delaying starch retrogradation
and maintaining crumb softness. Amylase enzymes and lipases are
effective at reducing staling and extending shelf life. Maltogenic
amylases are widely used across the industry to extend crumb softness
up to 21 days at ambient temperatures. Combining amylases,
lipases and other enzymes improves not only overall bread softness
but also contributes a moist bite along with improved crumb resilience,
cohesiveness and a more pleasant eating experience.
Combined enzyme technology will continue to allow us to push
the limits on how long we can keep a baked good fresh. The best
part: They are label friendly. Most bakers are already using enzymes,
so the addition of an enzyme-based crumb softener will
have little to no impact on the label. In some cases, you may be
able to reduce or eliminate emulsifiers, but there are also synergies
between enzymes and emulsifiers.
What types of enzymes should bakers consider for
shelf-life extension? Are there bakery applications
more well-suited to enzymes?
Bakers should consider amylases in combination with lipases and
other enzymes depending on the type of texture they want. If you are
looking for a very bready, resilient crumb, you may rely almost entirely
on a maltogenic amylase. If you are looking for a gummier, more moist
crumb, you may want to look at a bacterial amylase. Combining multiple
enzymes not only improves the texture of the finished product
but also helps minimize the cost of the softening solution. It should
also be noted that you need to consider other enzymes in your dough
system, including dough improvers or mix reducers.
The type of baked good and processing parameters will dictate
80 Baking & Snack November 2021 / www.bakingbusiness.com
which enzymes work best. Shorter bake times will require different
enzymes and at different quantities than longer bake times. A lowpH
product, such as a long fermentation sourdough, may require
a different enzyme for softening than a high-sugar, high-pH sweet
good. Higher sugar levels can even inhibit some softening enzymes.
Batter systems function differently than dough systems, which will
also change which enzyme may be necessary. It is best to look at
your baked good and processes as a whole and communicate clearly
with your enzyme supplier to find the solution best suited for you.
How do pH, temperature and cooling time impact
enzyme effectiveness?
Enzyme activity is dependent on both the dough pH and temperature.
Depending on the enzyme, the active pH range can be very
narrow or very broad. Certain enzymes, like lipases, are more effective
at neutral pH conditions, while others are more active at
lower pH. A good understanding of your product and process and
good communication with your enzyme supplier is key to making
sure you have the right solution. And pH is not the only moderator
of activity; temperature also affects enzyme activity. Typically, the
warmer the dough the more active the enzyme. This is the case
until the enzyme hits a temperature in which it denatures. Most
enzymes denature below a temperature of 190°F. A hot dough can
cause an enzyme, such as a fungal amylase, to be overactive in
dough makeup and create a sticky dough that is hard to process.
In contrast, a cold dough may reduce the activity of the dough
conditioning enzymes, creating a dough that is stiff, proofs slowly,
and has excessive break and shred. For crumb softening enzymes,
the faster you get to the denature temperature, the more enzyme
you may need to impact your finished product softness. Oven exit
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