Baking Industry

• Enzymatic industrial process – 1962 (Starch Processing) - two step process – 1. liquification; 2. saccharification

• Food, feed, detergent, textiles, laundry, tanning, pharmaceuticals, cosmetic and fine chemical industries

• After the 19th century agricultural mechanization bread’s quality was increased

• Recombinant techniques fermentation, increased stability, and altered specificity and selectivity of enzymes

• Baking baked goods, such as bread, cake, pastries, biscuits, crackers, cookies, pies and tortillas

• Desired ingredients wheat flour (8-16% protein, 71-79% carbohydrate), fats, sugars, eggs, emulsifiers, milk
and/or water
 Bread making process
physical and mechanical mixing, chemical reactions
(including enzyme-catalyzed reactions), and thermal flour, water, yeast, sugar, salt, shortening and
effects (baking time and temperature). other ingredients.

Fermentation
 Types of bread making
1. Straight-dough system where all bread formula ingredients are mixed into developed dough

2. Sponge and dough method where mixing of ingredients is performed in two steps. Leavening agent is
prepared in the first step, by mixing together the yeast and certain quantity of water and flour. The
mixture is left to develop for a few hours and then it is mixed with the other ingredients

3. Chorleywood method in which all the ingredients are mixed for a few minutes in an ultrahigh mixer
• Flour particles hydrated and sheared continuous cohesive network

• Depolymerisation and polymerization rise to the gluten network

• Incorporation of air carbon dioxide produced by yeast during fermentation diffuses to pre-existing
air bubbles

• Optimal gluten network dough machinability, good gas retention, high bread volume and fine crumb
structure

• Resting, the dough baking tray, proofed and baked.

• Fresher for longer : Ensure softness, elasticity and moistness during
shelf life 
• Improving the flour: Control falling number, get consistent flour and
better volume, color and crumb 
• Reducing acrylamide : Reduce acrylamide levels and comply with
regulations (2.6 micrograms per kilogram of body weight to avoid
the cancer risk)
• Creating appealing appearance : Increase crustiness or crust color and improve
par-baked products 
• Optimal dough conditioning: Get smooth dough handling and better bread
volume, bloom and structure 
• Optimal dough strengthening : Reduce emulsifiers, maintain increased bread
volume and improve crumb structure

• large scale production and increase in consumer demand longer shelf life of
baked goods additives
 ROLE OF ENZYMES IN BAKING
• Strengthening the gluten network
• Avoids dough stickiness and improve gluten network.
• improve dough properties and flour consistency. 
• gas retention during proofing, good volume and oven spring
Some of the bread properties that can be improved using
industrial enzymes
• Enzyme Effect
• Amylase - Maximizes the fermentation process to obtain an even crumb structure and a high
loaf volume
• Maltogenic alpha-amylases -Improves shelf-life of bread and cakes
• Glucose oxidase -Oxidative reaction with gluten to make weak doughs stronger, drier and more
elastic
• Lipase- Modifies the natural lipids in flour to strengthen the dough
• Lipoxygenase-Bleaching and strengthening dough
• Xylanase- Dough conditioning. Easier dough handling and improved crumb structure
• Protease- Weakens the gluten to give plastic properties required in doughs for biscuits (allowing it
to be rolled very thinly without tearing and reducing bubbling during baking)
• Asparginase- Reduces the amount of acrylamide formed during baking
Important food enzymes- bread making
 -amylases, proteases
Baking
• -amylases are important to “dextrinize” starch granules and the
dextrins are then hydrolyzed to maltose by -amylase  gives
fermentable sugar for yeast to produce CO2 (essential for rising of the
bread)
• On baking there is further action of the amylases on the gelatinized
starch  plays an important role in the final texture and quality of
bread-remains more flexible during storage
• Amylases added to bakery products can minimize staling
Process of brewing
Enzymes in brewing
Beer brewing - the production of alcohol by allowing yeast to act on plant
materials such as barley, maize, sorghum and rice.
Cellulases, β-glucanases, α- amylases, proteases, maltogenic amylases
• Added to the beer after its fermentation to induce faster maturation.
• works as filtration improvers, reducing the presence of viscous polysaccharides
such as xylans and glucans.
• Used to remove carbohydrates in the production of light beer and to induce chill
proofing.
• By adding enzymes to unmalted barley the complex polysaccharides can be
broken down to simple sugars and reduce or eliminate the costly and
complicated process of malting
• Amylase -Used to split polysaccharides from malt during mash process. This
enzyme is used in addition to those naturally present in malt. During mashing
(milled barley malt and water at 50C) amylases hydrolyze starch to give maltose
for yeast to utilize and produce CO2 and ethanol
• Protease - allow to remove protein remaining from yeasts, which make beer more clear and
easily filtrated.
• The enzymes used in brewing are needed for saccharification of starch (bacterial and fungal a-
amylases), breakdown of barley β-1,4- and β-1,3- linked glucan and hydrolysis of protein
(neutral protease) to increase the fermentation rate, particularly in the production of high-gravity
beer, where extra protein is added.
• Cellulases are used wheat is used as adjunct but also to help breakdown the barley b-glucans
Selection of stopper
Chemical changes
Coloration in wine