temperatures should also be monitored. High oven exit temperatures can indicate overbaking, which can dry out the baked good and create a need to use more enzyme to get the desired softness through shelf life. This can drive up cost. It comes down to knowing the dough system and processing and choosing and balancing the enzymes that are most effective within the processing environment. A longer or shorter processing time will also influence an enzyme's impact on the dough and finished good. The longer the enzyme has to work on the substrate, the more effective it will be. Cooling time may not impact the enzymes directly as most are denatured in the oven. However, longer cooling times will cause excess moisture loss which will impact the texture of your baked good. This can dry out the product and make it appear the enzymes were ineffective. Bakers then may have to use more enzyme which increases cost. To effectively extend the shelf life of a baked good, bakers should monitor and understand the dough system and dough processing from the time they add the enzymes at the bowl to the time they package the baked good. How does this change for frozen dough products vs. finished baked goods? The principles remain the same when working in frozen dough products. Bakers must know the processing characteristics of the dough, the dough pH and processing temperatures. Bakers should also consider the formulation. Low-sugar products may require additional amylases to feed the yeast during the thawing and proofing stages. The type of fat used in the product can dictate which lipases may be best suited to improve the dough conditioning and finished volume without causing rancidity. This can be especially important when using butter. Lipases work well to improve emulsification and reduce the size of ice crystals within the dough. This maintains dough quality during the freezing period and improves oven spring and volume upon bake. Maintaining good dough processing temperatures and holding temperatures of frozen dough are important to reduce ice crystal formation, which damage the gluten. It also minimizes the impact enzymes may have on the frozen dough until it is thawed and baked, allowing for better dough tolerance.http://www.gwmfg.com https://www.youtube.com/user/GreatWesternSifters https://twitter.com/GreatWesternMfg https://www.facebook.com/greatwesternmfg/ https://www.instagram.com/greatwesternmfg/ https://www.linkedin.com/company/great-western-mfg/?trk=top_nav_home