Enzymes are part of our
A few examples everyday lives
– Enzymes are used in laundering,
dishwashing and industrial (I&I) cleaning.
They contribute to better cleaning
performance, shorter washing times and
reduced energy and water consumption
– Enzymes are added to control food and
beverage processes.
They ensure consistent quality and
reduce cost
– Enzymes are used in the production of
modern drugs.
They reduce cost, waste, and chemical
usage
BAKING ENZYMES
Baking Enzymes Overview
• Bread: what is in it ? (Background)
• Breadimprovers:
– Oxidation/reduction
– Enzymes
– Emulsifiers
– Proteins (soja, beans, milk)
– Gluten
• Flavour, colour, salt
• Nutrients (fibres, minerals, vitamins, fatty
acids)
• Conclusions
 Bread Main Ingredients
• Wheat flour
• Liquid (water, milk)
• Salt
• Yeast (Sacharomyces cereviceae)

• Sugar
• Fat
• Eggs
 Wheat Flour
• Most common starting material
– Wheat (Flour)
– Other cereal grains such as rye, barley, oats,
corn, etc.
• Flour composition critical for the
fermentation and physical structure of the
dough and finished bread
 Wheat Flour

• Consists mainly protein and starch

• Type of wheat (based on protein content)

– Hard wheat (12- 15%)
– Medium hard wheat (8-11%), often used in
bread making
– Soft wheat ( <9%) for cakes, cookies,
pastries
 Wheat Flour
• Protein
– Gliadin and glutenin the most important ones,
~85%
– When hydrated and mixed, form gluten, key
component of bread
– Remaining globulins and albumins, - and -
amylases
 Wheat Flour
• Carbohydrate
– 75% of the total weight
– Largely compose of starch
• Native starch granule insoluble
• Amylose and amylopectin within sphericcal granules
in rigid, semi-crystalline network

– Some other carbohydrates

– A small amount of simple sugar, cellulose, fiber
(~1%)
 Yeast Cultures
• S. cerevisiae, or bakers’ yeast
• Properties and characteristics for bread making
– Gassing power
– Flavor development
– Stable to drying
– Stable during storage
– Easy to dispense
– Ethanol
– cryotolerant
Baking Enzymes Overview
• Bread: what is in it ? (Background)
• Breadimprovers:
– Oxidation/reduction
– Enzymes
– Emulsifiers
– Proteins (soja, beans, milk)
– Gluten
• Flavour, colour, salt
• Nutrients (fibres, minerals, vitamins, fatty
acids)
• Conclusions
Baking Enzymes Overview
• Gluten in the most functional molecules in
wheat flour
• Determine dough properties
– Elasticity
– Stiffness
Baking Enzymes Background
Gluten
Baking Enzymes
Baking Enzymes Overview
• Bread: what is in it ? (Background)
• Breadimprovers:
– Oxidation/reduction
– Enzymes
– Emulsifiers
– Proteins (soja, beans, milk)
– Gluten
• Flavour, colour, salt
• Nutrients (fibres, minerals, vitamins, fatty
acids)
• Conclusions
Baking Enzymes Overview
• Bread: what is in it ? (Background)
• Breadimprovers:
– Oxidation/reduction
– Enzymes
– Emulsifyers
– Proteins (soja, beans, milk)
– Gluten
• Flavour, colour, salt
• Nutrients (fibres, minerals, vitamins, fatty
acids)
• Conclusions
Baking Enzymes Oxidation/reduction
• Oxidation: crosslinking of glutenin
– Ascorbic acid (=vitamin C)
– Potassiumbromate
• Reduction: breaking down glutenin
– Cysteine
– Glutathion
– Inactivated yeast
Baking Enzymes Oxidation/reduction

Reduction:
breakdown by
cysteine
Oxidation:
crosslinking by
ascorbic acid
Baking Enzymes Overview
• Bread: what is in it ? (Background)
• Breadimprovers:
– Oxidation/reduction
– Enzymes
– Emulsifiers
– Proteins (soja, beans, milk)
– Gluten
• Falvour, colour, salt
• Nutrients (fibres, minerals, vitamins, fatty
acids)
• Conclusions
Baking Enzymes Enzymes used in breadmaking

 Amylases Starch

 Hemicellulases Polysaccharides non starchy

 Proteases Gluten

 Glucose-oxidase Dough oxydoreduction

 Lipoxigenases Carotinoids

 Lipases Lipids in the dough

Baking Enzymes Enzymes used in breadmaking

ENZYMES in bread making, they can be used to

• prolong the freshness of bread,
• to enhance the browning of the crust,
• to ensure a sufficient supply of fermentable sugars
in frozen dough,
• to break down the pentosans in rye and wheat flour
which hinder the development of gluten, etc…
Baking Enzymes Enzymes : Effect and timing in baking

Mixing Proofing Baking Storage

Gluten oxidases, reductases,
transglutaminase, crosslinkers, specific
proteases

Gas production phospho/galactolipases,

hemicelluases, -amylases

Taste and flavour proteases

amylases
polyphenoloxidases
Ovenspring hemicelluases,
phospho/galactolipases,
amylases, proteases
Antistaling ß-amylases,
proteases, lipases
Bleaching lipoxygenases
Baking Enzymes

The purpose of enzymes used

in breadmaking

During mixing
 Improve the quality of the dough

 To achieve a uniformity

Visco elastic behaviour of the dough

(xylanases, oxydoreductases, proteases)
Baking Enzymes

The purpose of enzymes used

in breadmaking

During processing and fermentation

 To adapt the dough to the process & equipment
 Stress tolerance

Visco elastic behaviour of the dough

(xylanases, oxydoreductases, proteases)

Fermentation (amylases)
Baking Enzymes

The purpose of enzymes used

in breadmaking
In the end product
 To improve the quality of the end product

 Physical aspect

 Sensory aspect

Volume, Color (amylases, amyloglucosidases, xylanases)

Staling, softness (amylases, xylanases, lipases)
Uniform shape (xylanases, oxydoreductases, proteases, lipases)
Baking Enzymes Glucose Oxidase
Basic reaction:
formation of hydrogen peroxide (H2O2)
Glucose oxidase catalyzes the oxidation of (ß)-D-glucose to D-gluconic acid and hydrogen peroxide (H 2O2).

rate of glucose conversion depends on both the oxygen and the glucose in the dough.
Baking Enzymes Glucose Oxidase
First interaction:
H2O2 oxidizes the gluten network directly
H2O2 oxidizes the sulfhydryl group (-SH) of the amino acid cysteine from wheat
gluten, forming disulfide bonds within the gluten network and resulting in gluten
strengthening.
Baking Enzymes Glucose Oxidase
Second interaction:
H2O2 protects the gluten network during mixing
H2O2 prevents the softening effect of glutathione on the gluten
network by oxidizing the glutathione.
Baking Enzymes Glucose Oxidase
Baking Enzymes Glucose Oxidase

• Full replacement of vital wheat gluten

Example 2 – French batards: Addition of 15 ppm
Gluzyme® Mono 10.000 BG resulted in improved
volume compared to 1% extra gluten in the bread
fermented for 2.5 hr.

Enzyme/dosage
• Gluzyme Mono 10.000 BG is standardized to an activity
of 10,000 GODU (glucose oxidase units) per gram
• The recommended dosage range for Gluzyme Mono
10.000 BG is 3–50 ppm, corresponding to 30–500
GODU per kg flour
 What is transglutaminase
(TG)?
• Transglutaminases (TG) are a family of enzymes (EC
2.3.2.13) that catalyze the formation of a covalent bond
between a free amine group (e.g., protein- or peptide-
bound lysine) and the gamma-carboxamid group of
protein- or peptide-bound glutamine.
• Bonds formed by transglutaminase
exhibit high resistance to
proteolytic degradation.
 Transglutaminase for Bakery (Bread, Cake)

Functional Benefits

1) Improve the pore structure in the crust

2) Improving bread structure; making the bread
more soft and more tender in texture
3) Shortening the fermentation time
4).Improving the elasticity of a dough and producing
a fine crumb texture
5).Increase loaf volume
6).Improve dough stability
Baking Enzymes Amylase

Action of Enzymes on Starch

• Source of enzymes:
– Wheat & barley malt
– Fungal & bacterial α-amylase

Damaged starch granules are attacked by

(a)α-amylase – dextrins &
(b)β-amylase - maltose
Baking Enzymes Amylase

Effects of amylases in breadmaking

 Maltose production for the yeast

 Crust coloration

 Antistaling (maltogenic amylases)

Baking Enzymes Amylase

• Damaged Starch
- Soft wheat: 1–4%
- Hard wheat : 6–12%
• It is a starch granule that is broken up into pieces.
Not only does it increase water absorption and
affect dough rheology, it increases food supply to
the yeast
• It is more susceptible to fungal alpha amylase.
damaged starch exposes the internal amylose and
amylopectin chains.
Damaged Starch
Baking Enzymes Amylase

• Starch hydrolysis by α-amylase also result in

a.Weakening of starch gel in the baked bread –

improved crumb softness
b.Stabilization of gas cells – important in frozen
dough products
Baking Enzymes Amylase

Anti-staling effect of α-amylase

a. Interference of dextrins in amylopectin
recrystallization
b. Dextrin promote the formation of amylopectin-lipid
complex
Baking Enzymes Stalling

All changes which occur in bread after baking, which

decreasing consumer acceptance of bakery other than those
resulting from action of spoilage organisms.“

crust
• Increase of crumb firmness
• Increase in crumbliness of the crumb crumb
• Deterioration in flavour and aroma
• Loss of crust crispiness
Baking Enzymes Stalling
Baking Enzymes Amylase

Blank Amylase
Baking Enzymes Amylase

Blank Bacterial amylase

Baking Enzymes

Hemicellulases (or xylanases)

Effects in breadmaking
 Hemicellulose hydrolysis
 Solubilisation of Water Unsoluble
 Redistribution of water in the dough
 Machineability improvement of the dough
 Proof tolerance improvement
 Bread specific volume increase
 Stickyness in case of overdosage
Baking Enzymes

Hemicellulases (or xylanases)

Effects in breadmaking
Degradation of pentosan by xylanases causes
water redistribution from pentosans to starch
and gluten phase – dough become softer &
easier to process
Addition of xylanase alleviate problems caused
by addition of dietary fibre
Baking Enzymes

Blank Hemicellulase
Baking Enzymes

Lipase

 formation of mono-glycerides
(emulsifier-effect)

 Monoglycerides form a complex with starch and enhance

crumb softness and reduce staling
The catalytic action of lipases
Stereoselectivity of lipases
toward TGs
Baking Enzymes

Effects lipase

 gluten strenghtening

 volume

 fine crumb structure

 softness
Baking Enzymes

Effects lipase

0.3% DATEM 0.5% SSL 30 ppm

LIPASE

DATEM : diacetyltartaric acid esters of monoglycerides

SSL : stearoyl lactylates
Baking Enzymes

Which enzymes have to be used ?

 Functionality determines mainly which enzyme have to be

used

but:

 Enzymes give not in every type of bread the same effect

due to
 difference in flour quality
 difference in raw materials
 process differences
THANK YOU