VOLUME 3/NUMBER 8

Enzymes

Practical technology from Lallemand Inc.

A Guide to Baking Enzymes

E NZYMES ARE USED as flour addi-

tives and dough conditioners to
replace chemical ingredients and to
perform other functions in a label-friendly
way. Understanding their characteristics
can improve gas retention, but with a
trade-off for less tolerance. For cracker
production this improves machinability,
with gas retention not as important.
Lipoxygenase from soy flour oxidizes
GENERAL CHARACTERISTICS
Enzymes are large proteins that act as cata-
lysts to speed up reactions without them-
selves being changed. They are produced by
plants, animals, and microorganisms but are
can help millers, ingredient suppliers, and the fats in flour to form peroxides. The per- not living organisms themselves. Enzymes
bakers to use enzymes more effectively. oxides bleach the flour pigments, which are highly active, so only small quantities
results in a whiter crumb color. are required, and highly specific, so a single
TYPES OF ENZYMES Glucose oxidase oxidizes ascorbic acid enzyme usually catalyzes only a single reac-
Amylases break down the starch in flour to dehydro-ascorbic acid. The dehydro- tion. Each enzyme has its own pH and tem-
into dextrins and sugars. Alpha-amylase and ascorbic acid modifies the gluten protein by perature range, and the progress of its reac-
beta-amylase occur naturally in wheat, but forming linkages that increase its strength. tion depends on those conditions along
the natural level of alpha-amylase is usually Lipase and especially phospholipase, with time and concentration.
too low and variable for optimal breadmak- break down the fat-containing parts of Enzymes are named for the compounds
ing. flour to produce emulsifiers that strength- they work on (carbohydrases, proteases,
Malt is used to standardize the alpha- en the dough and soften the crumb. lipases) and the kinds of reactions they
amylase activity of most bread flour. Malted Transglutaminase creates links be- catalyze (hydrolases, oxidases). Most com-
wheat or barley flour is added at the mill, tween gluten molecules and strengthens mercial enzymes are produced from micro-
or diastatic malt syrup can be added at the the dough. organisms, so their genus and species is
bakery. Continued
Fungal amylase is also used to stan-
dardize the alpha-amylase activity of bread
flour. Fungal amylase is commonly used in BAKING ENZYMES
dough conditioners to improve oven spring.
NAME FUNCTION APPLICATIONS
Other amylases are more temperature
Malt flour Breaks down starch, Flour standardization
stable so that they work at later stages of produces maltose sugar
baking. These intermediate stability, mal- Fungal amylase Breaks down starch, Flour standardization, dough
togenic, bacterial, and thermostable amy- produces maltose sugar conditioners, sweetening
lases are used primarily in antistaling prod- Bacterial amylase Breaks down starch Dough conditioners, antistaling
ucts because they convert more of the Thermostable amylase Breaks down starch Antistaling
starch into forms that resist firming. Intermediate stability Breaks down starch Antistaling
Glucoamylase breaks down the dex- amylase
trins generated by amylases into glucose Maltogenic amylase Breaks down starch, Antistaling
sugar. Glucose is easier for yeast to ferment produces maltose sugar
than maltose and can be used to partially Glucoamylase Produces glucose sugar Sweetening
replace other sugars in the recipe. Hemicellulase/Cellulase Breaks down fiber, Dough conditioners
Pentosanase releases bound water
Hemicellulase, along with cellulase, Xylanase
pentosanase, and xylanase, breaks down Fungal protease Breaks down gluten Flour standardization, dough
the insoluble fiber in wheat flour, rye flour, conditioners, cracker production
and fiber supplements. The types used in Bacterial protease Breaks down gluten Cracker production
breadmaking leave the water-soluble fiber Bromelain Breaks down gluten Flour standardization
intact and release bound water into the Lipoxygenase Oxidizes fats, Crumb whitening
dough to improve machinability and loaf bleaches flour pigments
volume. Others, used in cracker produc- Glucose oxidase Oxidizes gluten Dough conditioners
tion, break down soluble fiber and reduce Hexose oxidase
the amount of water needed for mixing. Lipase Breaks down fats, oils, Emulsifier replacement
Phospholipase phospholipids
Protease breaks down the gluten pro-
Transglutaminase Modifies gluten Dough conditioners
tein in wheat flour. For breadmaking this
 A Guide to Baking
ENZYME PRODUCTION Enzymes
(Continued)
Most commercial enzymes, including baking enzymes, are produced by submerged
culture fermentation. A selected microorganism is grown on a mix of nutrients in a fer- also an important way of identifying them.
menter with carefully controlled agitation, aeration, temperature, and pH. Most enzymes Enzyme preparations are complex mix-
are extracellular, so they remain in the fermentation broth when the broth is separated tures that normally contain more than one
from the microbial cells by centrifugation or filtration. After separation, the cell-free liquid activity but are usually standardized and
may be purified to remove non-enzyme material. The purified liquid then undergoes sold on the basis of a single activity meas-
membrane filtration or evaporation to produce a concentrated liquid enzyme. urement. Depending on the application,
Most baking enzymes are formulated into dry products. The concentrated liquid other “side activities” may also be relevant.
enzyme is dried, granulated, and diluted to produce dust-free particles with a standard- Enzyme activity is measured using assay
ized activity. The standardized enzyme can be used or blended into a dough conditioner, procedures that are usually different from
bread improver, or baking mix. Unstandardized enzymes are too concentrated and vari- application conditions and that generally
able to be dosed in a bakery but can be used for blending. Liquid enzymes are used for vary among enzyme suppliers. Addition
other applications, like brewing and distilling, but are not commonly used for baking. levels and product comparisons should be
based on baking trials, not activity specifi-
raw materials + microbial culture cations.
FERMENTATION
The shelf life and storage conditions
fermentation broth for enzymes depend on their physical forms.
SEPARATION
Liquids usually have the shortest shelf life
cell-free liquid
PURIFICATION
and should be stored under refrigeration.
purified liquid Powders and tablets are usually stable for a
CONCENTRATION year or more when stored at room temper-
concentrated liquid enzyme ature.
DILUTION DRYING AND GRANULATION Because enzymes are proteins, skin con-
standardized concentrated dry enzyme tact and inhalation of dust or aerosols can
liquid enzyme DILUTION cause allergic reactions in some sensitive
standardized dry enzyme individuals. Prolonged contact with con-
BLENDING
centrated proteases can also cause skin and
dough conditioner eye irritation. Proper handling procedures
baking application should be provided on a Safety Data Sheet
(SDS). Additional information is provided
in the Enzyme Technical Association’s
Working Safely With Enzymes, which is avail-
Lallemand Baking Enzymes able from Lallemand or at www.enzymeas-
sociation.org.

L ALLEMAND was an early innovator in

the use of enzymes in baking and
has several key patents on their
application. Today, Lallemand Baking
Solutions specializes in the development
• Breads, buns, rolls
• Flat breads, tortillas
• Pizza, bagels
• Pretzels, crackers
• Pies, pastry
and application of enzymes and enzyme-
based dough conditioners. SUPPORT
Lallemand Baking Solutions provides tech-
RESEARCH Lallemand Baking Update is produced by
nical service by professional bakers who can Lallemand Inc. to provide bakers with a
Lallemand’s regional baking laboratories assist customers with all types of formula- source of practical technology for solving
develop new products and optimize them tion challenges: problems. You can find the latest issues
to work with local ingredients: • Flour standardization online at www.lallemandbaking.com.
If you have questions or comments,
• Montreal, Canada • Formula optimization
please contact us at:
• Mexico City, Mexico • Cost reduction
• Johannesburg, South Africa • Mix time reduction LALLEMAND Inc.
1620 Préfontaine
• Breda, Netherlands • Bake time reduction Montréal, QC H1W 2N8 Canada
• Lisbon, Portugal • Process tolerance tel: (800) 840-4047 (514) 522-2133
• Emulsifier replacement email: solutions@lallemand.com
FORMULATION • Bromate and ADA replacement www.lallemand.com
Enzymes, enzyme blends, dough condition- • Cysteine replacement To the best of our knowledge, the information in
ers, and custom formulations are available • Clean label Lallemand Baking Update is true and accurate. How-
ever, any recommendations or suggestions are made
under the Essential®, Fermaid®, and other • Volume and texture improvement without warranty or guarantee.
trade names, for a wide variety of baked • Shelf life extension © 2018 Lallemand Inc.
goods: