World Grain - March 2022 - 72

BOOK REVIEW:
' Understanding
Baking Enzymes'
Publication gives readers clear understanding of
enzymes and their benefits in food applications
by Dr. M. Hikmet Boyacioglu
U
pon opening the
cover of " Understanding
Baking Enzymes, " anyone who has ever taken a
few enzyme courses would say " this is the lock
and key of enzymes! "
The scope of the book extends from the history of
enzymes to the legal framework for their safe usage.
It examines in detail their effects and interactions in
many kinds of baked products. The book addresses a
wide range of readers, including students, professors
and industry experts.
" Understanding
Baking
Enzymes "
was authored
by Dr. Lutz Popper and Professor Dr.-Ing.
Klaus Lösche, published by Robert Wenzel,
Germany, and distributed by Sosland
Publishing Co. Popper has been
with Mühlenchemie
Examining the use of enzymes
The authors' primary motivation in writing this book
was to give users an understanding of enzymes and
their applications, and counter skepticism toward the
use of enzymes in food applications.
One of the significant angles that differentiate this
and
SternEnzym since 1993, and
since 2009 has been head
of research and development
and scientific
director of the SternWywiol
Gruppe.
Klaus Lösche is managing
director of NFT
(Northern Food Tec), a
consultancy firm he established
in 2014. Klaus
Lösche is the former head
Institute
of the
for Food
Technology and Bioprocess
Engineering at Bremerhaven
University of Applied Sciences.
From 2016 to 2020 Klaus Lösche was
Boyacioglu
72
editor-in-chief of the international scientific journal,
Cereal Technology.
book from most others in this field is its coverage of
both the theory and applications of enzymes. In addition,
its discussion of the history and use of enzymes in
the first chapter makes an exciting introduction to the
topic. From the discovery of diastase in 1833 to developments
in 2020 that again resulted in the Nobel Prize
for enzyme-related research, the book takes the reader
along the long road to baking enzymes.
The second part of the book is the most comprehensive.
It covers the kinetics and optimum parameters of
enzymes in general, as well as specifics on cereal enzymes
and the effects of enzymes in baking.
The effects on dough stability and rheology of different
enzymes used in baking are discussed in chapter 3,
using actual test results obtained by fundamental and
descriptive rheological measurements.
Chapter 4 addresses the control of the effects of enzymes.
The authors include information on climate
change and grain quality, where data is limited but of
the utmost importance. Enzyme applications in baking
and the interaction between sourdough yeast and enzymes
are other important topics in this chapter.
Despite their importance in enzyme applications,
synergism and interactions between enzymes have
heretofore received scant attention, but the authors
cover this as well for specific enzymes.
Enzyme inhibition and inactivation are less wellknown
but fundamental phenomena. Chapters 6 and 7
address causes of shelf-life problems in cereal products.
March 2022 / World Grain / World-Grain.com
http://www.World-Grain.com
World Grain - March 2022

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