1 Enzyme 101 – 501 Moving to Clean Label Presented by Jesse Stinson & Ron Zelch Corbion - Caravan Outline 1. Enzyme 101 – 501 a) What are enzymes? b) How are they used in baking? 2. Enzymes for freshness a) Bread, buns b) Cake & Sweet goods c) Texture modification vs shelf life extension 3. Enzymes for strength (clean label) 1. Enzymes are proteins 2. Enzymes speed up chemical reactions (i.e.: catalysts) 3. Enzymes are not alive, but all living organisms depend on enzymes What are enzymes? Enzyme Source Common Enzymes Animal Rennin, Pepsin, Trypsin Plant Papain, Bromelain, Malt Fungal Fungal amylase, Fungal protease Bacterial Bacterial amylase, Bacterial xylanase Factors affecting enzyme functionality in baking 1. Anything that will change the structure of enzyme 2. Anything that will affect the binding of enzyme to its substrates 3. Anything that will affect the reaction rate Factor Relevance to baking Temperature Dough temp, proofing temp, baking temp pH Water alkalinity, fermentation, sour dough, chemical leavening Time Baking temperature & oven profile (bread, buns, tortillas) Processing (sponge vs straight dough) Enzyme Inhibitors Inhibitors naturally present in wheat, sugar levels Substrate Availability Raw starch, damaged starch, gelatinized starch Why do we use enzymes in baking? Yeast fermentation Dough absorption Clean label Dough strength Process tolerance Pan flow Loaf volume Crumb structure Crust Color Crumb whiteness Reduce staling Increase shelf life (ESL) Texture modification Dough conditioning Freshness Substrates and their corresponding enzymes Substrate Enzyme Starch Amylase Protein Protease, transglutaminase Lipid Lipase, lipoxygenase Arabinoxylan Xylanase Cellulose Cellulase Sugar Glucose oxidase Oxygen Glucose oxidase, lipoxygenase Water (hydrolysis) Amylase, protease, lipase, etc. Ascorbic acid Ascorbic acid oxidase
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1045 Stinson Zelch - American Society of Baking · Plant Papain, Bromelain, Malt Fungal Fungal amylase, Fungal protease Bacterial Bacterial amylase, Bacterial xylanase Factors affecting
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Enzyme 101 – 501 Moving to Clean Label
Presented by Jesse Stinson & Ron Zelch
Corbion - Caravan
Outline 1. Enzyme 101 – 501
a) What are enzymes?
b) How are they used in baking?
2. Enzymes for freshness a) Bread, buns
b) Cake & Sweet goods
c) Texture modification vs shelf life extension
3. Enzymes for strength (clean label)
1. Enzymes are proteins 2. Enzymes speed up chemical reactions (i.e.: catalysts)
3. Enzymes are not alive, but all living organisms depend on enzymes
Factors affecting enzyme functionality in baking 1. Anything that will change the structure of enzyme 2. Anything that will affect the binding of enzyme to its substrates 3. Anything that will affect the reaction rate
Factor Relevance to baking Temperature Dough temp, proofing temp, baking temp
pH Water alkalinity, fermentation, sour dough, chemical leavening
Time Baking temperature & oven profile (bread, buns, tortillas) Processing (sponge vs straight dough)
Enzyme Inhibitors Inhibitors naturally present in wheat, sugar levels
Substrate Availability Raw starch, damaged starch, gelatinized starch
Why do we use enzymes in baking?
Yeast fermentation
Dough absorption Clean label
Dough strength Process tolerance Pan flow
Loaf volume Crumb
structure Crust Color
Crumb whiteness
Reduce staling
Increase shelf life
(ESL) Texture
modification
Dough conditioning Freshness
Substrates and their corresponding enzymes Substrate Enzyme Starch Amylase Protein Protease, transglutaminase Lipid Lipase, lipoxygenase Arabinoxylan Xylanase Cellulose Cellulase Sugar Glucose oxidase Oxygen Glucose oxidase, lipoxygenase Water (hydrolysis) Amylase, protease, lipase, etc. Ascorbic acid Ascorbic acid oxidase
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Amylase: Starch Substrate: Damaged starch
• Functions in the dough • Produces sugars from damaged
starch for yeast fermentation Action
• Releases water for better dough development
• Increased loaf volume Result
• Dough conditioners • Fungal amylase Example
Amylase: Starch Substrate: Gelatinized Starch
• Functions during baking • Starch modification Action
• Increased shelf life and texture modification
• Improved flavor and taste Result
• Freshness enzymes (ESL) Example
Xylanase: Arabinoxylan
• Breakdown water unextractable arabinoxylan (WU-AX) into water extractable arabinoxylan (WE-AX)
Matching dough conditioning needs with enzyme functionality
Generate synergy through optimal combinations
Xylanase • improves
gluten development
• may increase dough stickiness
Glucose oxidase • strengthens
dough • reduces dough
stickiness
Lipase
• strengthens dough
• improves process tolerance
1. Different enzymes act on different substrates 2. Enzyme functions can compliment each other 3. Proper combinations generate synergy to achieve optimal