EnzymeGeneral1.pdf

19/05/2011

Application of enzymes inCereal food

By Derrick Giam

Novozymes China.

NOVOZYMES PRESENTATION19/05/20112

Enzymes Introduction

Cereal Food List of Product Range

Table of content and segmentation

Flour correction

Dough conditioning

Gluten strengthening

Fresh Keeping (Extending Shelf Life)

Dough Strengthening

Novozymes support

AGENDA


Introduction

Enzyme Basics

Enzymes are proteins that function as biological catalysts

Enzymes are specific, both in the substrate they modify and in the

reactions they catalyze

Enzymes work quickly and under mild conditions

Reducing resource usage and improve efficiency

Enzymes derived from microbial sources are produced by

fermentation which is fully bio-degradable

The protein produced by the fermentation is added to the

formulation, NOT the microorganism itself


Used everywhere


How are enzymes cultivated?Fermentation

• Fermentation of a selected micro-organism (bacterium or fungus) under sterile conditions

• Production of the desired enzyme by consumption of carbohydrates, proteins, salts, water and energy

• Transfer of the fermented broth to Recovery

Fermenter

Granulation;mixing, drying etc.

Finished products; in drums or big bags

Recovery • Filtration of the fermentation broth • Purification of the liquid phase containing the enzyme• Concentration of the liquid enzyme to desired enzymatic

activity• Stabilization & standardization of a liquid product –

or• Standardization of a liquid concentrate for granulationGranulation• Formulation and standardization of the enzyme into

solid granules to encapsulate the enzyme - and provide the right property of the product (solubility, colour, etc.)

Recovery; filtration,purification,stabilization etc.


All Novozymes Enzymes for the Baking Industry

are formulated as BG and SG

Powdered enzymes are

characterized by a higher dust

content, with most (60-100 %)

particles being below 50

microns in diameter.

Micro granulates are larger

particles, approximately 350

microns in diameter, with

virtually no dust at all.

BG (Baking Granulate) is low in

dust, i.e. low allergy risk and

small particle size for easy

mixing.

SG (Spherical Granulate) is a

single, not agglomerated

granule with equal quality as

BG.

The diagram below shows a particle size analysis

of all four types of enzyme preparations:

SG


Novozymes Enzyme: Cereal Food product range

Segment Enzymes Novozymes Trade Name

Flour correction

(Starch modification)

Fungal α-Amylase

(Amyloglucosidase)

Fungamyl 800L / 2500SG / 4000BG / UltraBG

(AMG 800 BG)

Dough Conditioning

“no amylase side activities”

Xylanase

Hemicellulase

Cellulase

Pentopan Mono BG

Pentopan 500 BG

Celluclast BG

Dough Conditioning

“with amylase side activities”Xylanase & Amylase

Fungamyl Super MA

Fungamyl Super AX

Gluten Strengthening Glucose Oxidase

Gluzyme 10.000 BG

Gluzyme Mono 10.000 BG

Fungamyl Super BR

Gluten Weakening Protease Neutrase 1.5 MG

Fresh keeping / Anti stalingMaltogenic Amylase

Bacterial α-Amylase

Novamyl 10.000 BG / 1500 MG / Conc. BG

BAN

Dough strengthening Lipases

Lipopan 50BG

Lipopan F

Lipopan XTRA

Pasta & Noodles Lipase Noopazyme

Biscuits and Crackers Asparaginase Acrylaway


Why use enzymes in baking?

Flour, as a natural raw material varies in quality due to climatic

conditions, growing region and processing conditions. For

industrial bread production enzymes are used for

standardisation.

Specific substrate for enzymes is already present.

In situ reactions changing the interaction of the individual

components with beneficial effects on process and final quality

of the baked product.

Enzymes are processing aids with no function in the final

product.

Enzymes can match the performance of traditionally used

ingredients.

Novel enzymes have unique effects in bakery products that

cannot be generated with other means.

What can enzymes do in flour?

Strengthengluten

Replace chemical agents

Strengthendough

Improve low content of gluten

Weaken gluten

Improve low amount of damaged

starch

Correct floure.g. starch

10

Better bread means better business

increasedVolume

finer crumbStructure

well pronouncedBloom

improvedcrust color

improvedSoftness

longershelf life

improveddough properties


Flour correction


Fungal a-AmylaseFungamyl SG

Action

degrades alpha-1.4 links in amylose and amylopectin

produces di- and tri-saccharides and dextrins

endo-activity

Effect in bread

larger oven spring, i.e larger volume

improves crumb structure and texture

brown crust color (Maillard-Reaktion

Synergistic a-amylase effects with other enzymes like xylanase, lipase, glucose oxidase and maltogenic.

Action pattern of fungal alpha-amylase

Amylose | Amylopectin

Fermentable sugars

= hydrolises a-1,4-linkages

= Glucose

13


Fungamyl® SG for flour correction in case

of high falling number values

Fallingnumber, s

Doses of Fungamyl 2500 SG,

ppm

220-240 3

260-280 3,5-4,5

300-320 5-7

240-360 7,5-8,5

380-400 9-10

420-440 12-13

460-500 14-15

Reference + 4 ppm Fungamyl 2500 SG

Note: Absence of direct correlation between optimal dosages of Fungamyl SG, falling number and baking performance


Effect of Fungal Amylase in French Flour

CONTROL 4ppm 12ppm 20ppm 28ppm

Dosage response of Fungamyl 2500 SG

7039_09

90

95

100

105

110

115

120

125

Control 4ppm Fungamyl

2500SG

12ppm Fungamyl

2500SG

20ppm Fungamyl

2500SG

28ppm Fungamyl

2500SG

Sp

ecif

ic V

olu

me I

nd

ex [

%]

Flour: French

Process: Straight Dough

In all doughs: 60ppm Ascorbic Acid

Increased volume

fine crumb structure

Enhanced crust color


Effect of Fungamyl in pan bread

Control 4ppm Fungamyl 2500SG


AmyloglucosidaseAMG 1100BG / GoldCrust 3300BG

Action

Degrades maltose to glucose

exo-activity

Effect in bread

brown crust color (Maillard-Reaction)

larger oven spring, i.e larger volume

improves crumb structure and texture

Synergistic effects with other enzymes like a-amylase, lipase, glucose oxidase

and maltogenic a-amylase

18

Effect of amylases on crust color improvement

Crust colour can be increased significantly by additional

amyloglucosidase.5020_04/4a

The addition of 4ppm of Fungamyl 2500 SG resulted in significant crust color improvement compared to the control.

55.16

49.6049.17

45.58

43.88

40.0

44.0

48.0

52.0

56.0

Control 4ppm Fungamyl

2500 SG

4ppm Fungamyl

2500 SG + 73ppm

AMG 1100 BG

4ppm Fungamyl

2500 SG + 145ppm

AMG 1100 BG

4ppm Fungamyl

2500 SG + 290 ppm

AMG 1100 BG

L v

alu

e L

SD

2.9

2


Frozen storage for 2 weeks at -

18°C

All bread contain: 4ppm fungal

alpha Amylase, 36ppm Xylanase,

60ppm Ascorbic acid, 20ppm

Lipopan Xtra / Europ. flour Typ 550

Control 400ppm AMG

+14min +8min. +8min.

Control 400ppm AMGControl

Pre-baking:

for all 14min. 200°C

Bake-off:

230°C

Increased crust colour with AMG

• Increases the crust colour, f.e. in baguette

•Baking time can be reduced


Frozen storage for 2 weeks at -18°C

All bread contain: 4ppm fungal alpha

Amylase, 36ppm Xylanase, 60ppm Ascorbic

acid, 20ppm Lipopan Xtra / Europ. flour Typ

550

Bake-off:

Control 14min. 230°C

400ppm AMG 8min. 230°C

Pre-bake:

for all 14min. 200°C

Control 400ppm AMG

Reduktion in crust

flaking – f.e. in par-baked

baguette

Flaking of the crust 6 hrs after bake-off


Dough conditioning


Xylanase / HemicellulasePentopan Mono BG / Pentopan 500 BG

Action

degrade and modify non-starch-polysaccharides fraction

Change interaction between wheat arabinoxylans and gluten proteins

Effect in bread

better machinability of dough through improved dough stability and fermentation and mixing tolerance

increased oven spring larger volume, better crumb structure

crumb softness due to larger volume and improved crumb structure

Synergistic effects with other enzymes like a-amylase, lipase, glucose oxidase and maltogenic a-amylase

Action of Xylanase on arabinoxylan

Xylanase and Hemicellulase, are capable of degrading the insoluble Arabinoxylans by cleaving within the unsubstituted xylan chain.

Regions with more unsubstituted xylose (at least 6) are most accessible to the enzyme.

Xylose substituted with two Arabinose units in Pos. 2 and 3

Xylose Unit

Xylose substituted with Arabinose in Pos. 2

Xylose Unit with Ferulic acid attached to the Arabinose

23


Reference 40 ppm Pentopan 500 BG 30 ppm Pentopan Mono

Pentopan® for dough conditioning


Synergies Between Xylanase and Fungal Amylase

90

100

110

120

130

140

0 38 75 150 38 75 120

Units of Xylanase per KG Flour

Sp

ec

ific

Vo

lum

e I

nd

ex

, %

No Amylase With Fungal Amylase

3 units

Amylase

7 units

Amylase

10 units

Amylase


Effect of enzymes in pan bread

Control 5ppm Fungamyl 2500

5ppm Fungamyl 2500+ 40ppmPentopan

Mono BG


Xylanase and Fungal Alpha-Amylase in Un-proofed Frozen Dough

14 Weeks frozenstorage of the dough at -18°C

Recipe included Datem and Soy Fat

Reference Amylase + Xylanase

EnzymeGeneral1.pdf

Documents

liquid enzyme

fermentation fermentation

desired enzyme

liquid product

enzyme concentration

sgpowdered enzymes

types of enzyme preparations

product solubility