Enzymes for Every Baking Solution -- Lallemand - 2

VOLUME 3/NUMBER 8

Enzymes

nology from Lallemand Inc.

la and process needs by embracing Lallemand's
de to Baking
E nzymes
broad experience
in fermentation and enzymes.

"We have also seen the use of enzymes to
reduce the quantity of water being added to
doughs, yet still deliver on the dough rheology
PROCESS EFFICIENCY
needed for processing," Mr. Fatula said. With
CHARACTERISTICS
S ARE USED as flour addican improve
gas retention,
but with
a GENERAL
Enzymes
can improve
your process
tolerless water
added to the dough, less needs to
Enzymes
are
large
proteins
that act
as cata- bake time.
and dough conditioners
to
trade-off
for
less
tolerance.
For
cracker
ance, performance and reduce costs by:
be baked out,
therefore
reducing
chemical ingredients and to production this improves machinability, lysts to speed up reactions without them* Mix time reduction
Sometimes enzymes are used simply to
selves being changed. T hey are produced by
r functions in a label-friendly with gas retention not as important.
* Improve dough
maintain current throughputs due to some
anding their characteristics
L ipoxygenase from soy flour oxidizes plants, animals, and microorganisms but are
machinability
tolerance
processing
changes,Enzymes
Mr. Fatula obliving organisms
themselves.
ers, ingredient suppliers, and the fats in flour to form peroxides. T he per- not other
*
Efficient
throughput
served.
In
this
case,
select
enzymes
enzymes more effectively.
oxides bleach the flour pigments, which are highly active, so only small quantities enable
* results
Overall
dough relaxation
and, thus,
better machining. 
are required,
and highly specific,
so a single
inquality
a whiterimprovement
crumb color.
"The request
hearoxidizes
most often
is,acid
can enzyme usually catalyzes only a single reacENZYMES
Glucosewe
oxidase
ascorbic
we
speed
up
our
process
-
can
we
lessen
STRENGTHENING
eak down the starch in flour to dehydro-ascorbic acid. T he dehydro-thetion.DOUGH
Each enzyme
has its own pH and temtime
to
bake
a
loaf
from
start
to
finish?"
Mr.
Enzymes
provideofformulators
with
and sugars. Alpha-amylase and ascorbic acid modifies the gluten protein by perature range, andcan
the progress
its reacFatula
said.
"Many
bakers
are
trying
to
do
support
in
these
functions:
occur naturally in wheat, but forming linkages that increase its strength. tion depends on those conditions along
things faster
by reducing
fermentation
time, with time
* and
Gluten
development
vel of alpha-amylase is usually
concentration.
L ipase
and especially
phospholipase,
such asbreak
converting
from
4-hour sponges
* Finer
cell for
structure
ariable for optimal breadmakEnzymes
are named
the compounds
down the
fat-containing
parts to
of
(carbohydrases,
to produce
emulsifiers that strength- they work on
low- orflour
no-time
doughs."
development
for proteases,
softer crumb
sed to standardize the alphalipases) *andTexture
the kinds
of reactions they
en the dough
and soften
themagnitude
crumb.
Processing
changes
of this
management
ty of most bread flour. Malted
oxidases). Most comlutaminase
creates
links
could haveT ransg
clean-label
issues
due to
thebe- catalyze *(hydrolases,
Water redistribution
ey flour is added at theaccompanying
mill, tween gluten
mercial
enzymes
are
produced
from micromolecules
and
strengthens
need for dough development
* Resilience
alt syrup can be added at
the
organisms,
so
their
genus
and
species is
the
dough.
and strengthening. Careful selection of en* Side wall structure
C ontinued
zymes, however, can alleviate such concerns.
"By far, the most requests
we get are
mylase is also used to stanpha-amylase activity of bread
BAKING ENZYMES
amylase is commonly used in
oners to improve oven spring.
NAME
FUNCTION
APPLICATIONS
mylases are more temperature
Malt flour
Breaks down starch,
Flour standardization
they work at later stages of
produces maltose sugar
e intermediate stability, malFungal amylase
Breaks down starch,
Flour standardization, dough
erial, and thermostable amyproduces maltose sugar
conditioners, sweetening
primarily in antistaling prodBacterial amylase
Breaks down starch
Dough conditioners, antistaling
they convert more of the
Thermostable amylase
Breaks down starch
Antistaling
rms that resist firming.
Intermediate stability
Breaks down starch
Antistaling
amylase
ylase breaks down the dexed by amylases into glucose
Maltogenic amylase
Breaks down starch,
Antistaling
produces maltose sugar
e is easier for yeast to ferment
Glucoamylase
Produces glucose sugar
Sweetening
and can be used to partially
Hemicellulase/Cellulase
Breaks down fiber,
Dough conditioners
sugars in the recipe.
Pentosanase
releases bound water
ulase, along with cellulase,
Xylanase
and xylanase, breaks down
Fungal protease
Breaks down gluten
Flour standardization, dough
fiber in wheat flour, rye flour,
conditioners, cracker production
plements. T he types used in
Bacterial protease
Breaks down gluten
Cracker production
leave the water-soluble fiber
Bromelain
Breaks down gluten
Flour standardization
elease bound water into the
Lipoxygenase
Oxidizes fats,
Crumb whitening
bleaches flour pigments
prove machinability and loaf
ers, used in cracker producGlucose oxidase
Oxidizes gluten
Dough conditioners
Hexose oxidase
own soluble fiber and reduce
Lipase
Breaks down fats, oils,
Emulsifier replacement
f water needed for mixing.
Phospholipase
phospholipids
breaks down the gluten proTransglutaminase
Modifies gluten
Dough conditioners
t flour. For breadmaking this
2

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8/4/2020 4:45:29 PM



Enzymes for Every Baking Solution -- Lallemand

Table of Contents for the Digital Edition of Enzymes for Every Baking Solution -- Lallemand

Enzymes for Every Baking Solution -- Lallemand - 1
Enzymes for Every Baking Solution -- Lallemand - 2
Enzymes for Every Baking Solution -- Lallemand - 3
Enzymes for Every Baking Solution -- Lallemand - 4
Enzymes for Every Baking Solution -- Lallemand - 5
Enzymes for Every Baking Solution -- Lallemand - 6
https://www.nxtbook.com/sosland/lal/2020_09_01
https://www.nxtbook.com/sosland/lal/2019_06_01
https://www.nxtbook.com/sosland/lal/2013_09_01
https://www.nxtbook.com/sosland/lal/2013_06_05
https://www.nxtbookmedia.com