This is a guest post by Morgan Walker Clarke. Morgan is from Dallas, Texas, works in the hospitality industry and has an interest for food and science that he loves to share with us!
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Using enzymes in baking is not a new concept. Bakers have been using enzyme reactions without even knowing it since the beginning of bread making.
Enzymes are found naturally in flour and other ingredients, but not always in large amounts. The amounts of enzymes can also vary from one batch of flour to the next, nor are the natural enzymatic reactions uniform. This makes it difficult to get a consistent product using only basic ingredients.
Nowadays bakers can buy enzymes to create specific results such as longer shelf life and softness. Modern biotechnology can create very specialized enzymes, which have specific and predictable reactions. This leads to less guesswork and a consistent product.
There are a lot of different enzymes that bakers can use for a variety of reasons. One of them is maltogenic amylase, which we’ll discuss in more detail in this article.
Bread is made up of a few basic ingredients which combine and react to form the delicious food we know and love. The flour in bread is mostly starch. Starch is a form of carbohydrate which is made up of long chains of glucose.
Maltogenic amylase breaks down starch into maltose, hence the name maltogenic. In conditions where it has plenty of substrates to work with, it might break down starch into smaller molecules. It is an endo-amylase, which means it works on the end of a string of molecules–in this case, the carbohydrates in the flour. The amylase attaches to the strand and breaks the carbohydrate chain to create maltose. Maltose is a sugar made up of two glucose molecules.
Maltogenic amylase is just one of many enzymes that’s released during the malting of grains. In bread making, you’d often find (non-)diastatic malt power being used as well to add to bread, it’s role is similar, though not identical to that of the individual enzyme.
Breaking the carbohydrates down into maltose is beneficial for a few reasons.
Yeast needs sugar to ferment the bread. The yeast metabolizes the sugars and creates carbon dioxide gas and ethanol. The gas created by the yeast is what makes bread rise. The ethanol gets cooked off during baking.
Yeast cannot metabolize the starch normally found in flour on its own. The carbohydrate chains are too large and tough to break into smaller usable molecules.
The maltogenic amylase help to do that work for the yeast. Since yeast easily metabolizes maltose, the combination of amylase and yeast lead to good bread rise and a spongier crumb.
People like sweet things and bread is no exception. Maltogenic amylase can be used to make bread sweeter. This can be done in addition to adding the usual amount of sugar, or it can be used to reduce the amount of sugar needed in a recipe.
The crust of bread forms through the Maillard reaction. The Maillard reaction is a chemical reaction between sugars and amino acids that occur at high heat. Amino acids are abundant enough in flour to not be the limiting factor in the reaction. Instead, sugar tends to be a limiting factor.
Since maltogenic amylase makes sugar, it increases the amount of sugar available in the bread for the Maillard reaction. This leads to a darker, thicker crust without the need to change anything else. Darker and thicker crusts tend to be more desirable in bread products for both appearance and longevity.
The Maillard reaction is also responsible for the aroma of bread. Having more sugar and a stronger Maillard reaction increases the strength of the aroma coming from the bread.
Having bread that is amazing when it comes out of the oven is a great thing. However, many customers do not get their bread fresh from the oven. They get it a few hours to a few days later. Even then, they do not always eat it immediately.
Having bread that maintains its freshness for long periods of time is of critical importance for many bread makers. Maltogenic amylase can help extend the shelf life of bread as well as make it more delicious.
The science behind the staling of bread is not completely understood, but many factors have been found to contribute to this phenomenon. One of these factors is the change in the structure of the starch inside the bread.
During the kneading process, gluten forms and starch absorbs moisture. As the bread bakes, the starch gelatinizes. Immediately after baking, the starch is still gelatinous, which gives the bread a nice soft, elastic crumb.
Over time, the starch recrystallizes. As it crystallizes, it also traps the water in the bread. These two things make the crumb firm and inelastic. This leads to a hard and dry bread.
If you are looking for more details, kindly visit Amylase In Bread Baking.
A maltogenic amylase strain can slow this recrystallization process and extend the time that the bread is soft and elastic. It does this by continuously breaking down the starch chains.
The exact mechanism by which maltogenic amylase works to slow down the recrystallization process is currently unclear. Some think that cutting the chains keeps them from being able to recrystallize as quickly. Others think the starch recrystallizes at the same rate, but having smaller pieces keeps the structure from becoming rigid as quickly. Either way, researchers know it works.
Enzymes are proteins that rely on their folded structure to create a chemical reaction. The folds are unique to each enzyme and are the reason they can be so targeted.If the enzymes are heated past their heat tolerance point, the proteins unfold and lose their functionality. This is called denaturation. For an enzyme to continue working it should not be heated above this temperature.
While many other enzymes can cut starch, not all of them survive the baking process, but maltogenic amylase does. Maltogenic amylase is a bacterial amylase. This means that it is a byproduct of bacteria. Bacterial amylases tend to have a higher heat tolerance than amylases from fungi or ones found naturally in grains.
The denaturation point of maltogenic amylase can be above 90ºC (=194°F), which is well above the gelatinization point of starch. As such, bread is often not baked at temperatures that destroy the amylase. This leaves it free to keep working in the bread over its baked!
Of course, one of the factors involved in the shelf life of bread is how quickly it goes stale. Another major factor is spoilage. The main cause of bread spoilage is mold. Mold loves moisture and sugar. Bread is full of both. Given access to the bread, molds can spread rapidly and ruin a loaf.
While bread is technically sterile when it comes out of the oven, it does not stay that way. Keeping mold away from bread is nearly impossible. Molds create spores that drift through the air for great distances. The spores are small enough that they can float for long periods of time as well. The spores remain viable for days or even years.
In short, they get everywhere, and there is not much that bakers can do to keep them out of their environments. The only way to make an area completely mold-free is to filter the air and maintain sterile conditions. That is expensive and difficult to do.
Also, homeowners are not going to have these types of setups, so the bread can get contaminated after it gets to their homes. Even if manufacturers can keep the bread sterile for packing, it can still go bad after purchase.
The best way to keep bread from becoming moldy is to create an environment where mold cannot grow. The first and best defense that bread has is the crust.
The bread crust is very dry. The water at the surface of the dough evaporates as the outer layers turn into crust. This means that any spores landing on the crust have no moisture to initiate spore germination. The thicker the crust, the stronger the defense. Since maltogenic amylase helps to create a better crust, it helps to reduce the chance of mold spore generation.
Using specialized enzymes and other modern ingredients or techniques can require a great deal of research and planning. Some combinations synergize to create a beautiful product. Others work against each other to make something that is inedible.
Research and experimentation are needed to figure out exactly what bakers might need to improve their products. Maltogenic amylase is a common and well-researched enzyme additive. It is safe to use and has shown no allergic reaction potential so far. The enzyme can also save bakeries money with reduced spoilage and ingredient replacement. There are different maltogenic amylases though, with each their own most suitable application.
???? ???????????????????? ???????????????????????????????????? ???? #Maltogenic #enzymes, particularly maltogenic amylase, play a crucial role in bread production, primarily by #extending #shelf #life and improving the #softness and #texture of the #bread. They are an enzyme that acts on #starches during baking, breaking them into smaller sugar molecules. ????????????????’???? ???????????? ???????????????????????????????????????? ???????????????????????????? ???????????????? ???????? ????????????????????: ????. ???????????????????????????????????? ???????? ???????????????????????? Maltogenic enzymes target amylopectin, one of the main components of starch in flour. Amylopectin is responsible for the crystallization of starch during storage, which leads to bread firming and staling. The enzyme breaks down amylopectin into smaller fragments (maltose and other sugars), which reduces the tendency of starch to recrystallize and retrograde, helping to maintain the bread’s softness over time. ????. ???????????????????????????????????? ???????? ???????????????????????????? Staling in bread occurs due to the recrystallization of starch molecules, especially amylopectin, as the bread cools and ages. Maltogenic enzymes slow down this process by breaking down starch into smaller sugars during and after baking, which reduces starch retrogradation and the firming of the bread crumb. This effectively delays the staling process, keeping the bread softer for longer. ????. ???????????????????????????????? ???????????????????? ???????????????????????????? By breaking down starches into sugars like maltose, maltogenic enzymes help maintain a moist, soft, and elastic crumb in the bread. This can result in bread with improved chewiness and a more appealing texture. The crumb stays more resilient and less prone to hardening, even after several days of storage. ????. ???????????????????????????????????????? ???????????????????????? ???????????????????????????????? The activity of maltogenic enzymes is heat-stable, meaning they can work throughout the baking process, but they become inactivated at high temperatures during the later stages of baking (usually above 70°C or 160°F). This ensures that the enzyme performs its function without over-degrading starches, which could otherwise result in a gummy texture. ???????????????????????????????? ???????? ???????????????????????????????????????? ???????????????????????? ???????? ????????????????????: *Reduces the rate of staling, keeping bread soft for longer. *Maintains a soft, moist, and elastic crumb structure. #???????????????????????????????????????????? ???? If used in #excess, maltogenic enzymes can #over-degrade starches, leading to undesirable #gumminess or #excessive softness in bread, which can make it feel #under-#baked or #overly #moist. #BakingScience #BreadFreshness #Amylase #SoftCrumb #BakingEssential #Enzymes #Baking #Bakery #Quality #Bread #Freshness #Maltogenic #Amylase
The importance of enzymes in flour cannot be overemphasized, especially in baking and food production, as these enzymes greatly enhance the dough properties, texture and quality. Enzymes are incorporated into the flour in order to assist in the degradation of some valuable ingredients like starches, proteins, or lipids and in other occasions, they are added in order to enrich the fermentation process. Amylase Role: An amylase enzyme's job is to convert some starches which are in the flour into soluble sugars, maltose being the most notable. Effect on Dough Amylase catalyzed the hydrolysis of some starches into maltose and other saccharides, enhancing the dough’s fermentable sugar content. This translates to enhancement of the texture and rise of the dough. It may also be mentioned that as a result of the process, a much better browning of baked products is as well noted owing to the sugars generated from breaking down starch. Protease Specific proteolytic enzymes partaking in gluten degradation include two primary gluten proteins (gliadin and glutenin) which are degraded by protease. Effect on Dough This indeed makes the work of the mixer easier since the softened dough is now more responsive. It can contribute towards the lowering of the viscosity and increasing the extensional characteristics of dough which may be beneficial for some types of bread or pastry doughs. Lipase Lipase breaks down triglycerides in the flour into fatty acids and glycerol. Effect on Dough: This enzyme has been shown to have an influence on the flavor and texture of the dough with respect to the crust and crumb structure of the baked products. Xylanase Role: Xylanase enzymes hydrolyze the hemicelluloses cell wall polysaccharide in wheat grain. Effect on Dough It improves dough texture, increases water retention, and improves bread loaf volume. It is useful in enhancing dough creaming and in the control of dough viscosity. Lipoxygenase Role Lipoxygenase plays a part in the oxidation of fats and lipids contained in flour. Effect on Dough It might assist in strengthening the dough by improving gluten development and make the color of the crust of bread more attractive. General Effects of Enzymes in Flour Reduced dough workability: Enzymes hydrolyze and reduce size of the aggregates and dependent on the organization cut and deformed the dough. Feed yeast more efficiently Due to the presence of enzymes an increased amount of sugars are present to the yeast. This increases the rate of fermentation and gas formation, for an improved dough rise. Improved bread quality Enzymes enhance the structure of crumb and softness of the baked products. Longer storage time Enzymes may be useful in maintaining the moisture content of baked foods to render them fresh.
Enzymes play a crucial role in modifying the properties of various types of flour, improving their functionality in baking applications. Here’s a scientific breakdown of how enzymes impact different flours based on recent research: 1. Wheat Flour: Enzymes like amylases and proteases are commonly used in wheat flour to improve dough handling, gas retention, and crumb structure. Amylases break down starches into simple sugars, enhancing yeast activity and browning. Proteases modify gluten proteins, making dough more extensible and reducing mixing time, which is ideal for soft-textured products. 2. Rye Flour: Due to its low gluten content, rye flour benefits significantly from enzymes, especially xylanases and amylases. Xylanases target hemicellulose (pentosans), reducing dough viscosity and enhancing gas retention. This results in a more open crumb and softer texture, critical for high-quality rye bread. 3. Oat and Barley Flours: These flours are high in beta-glucans, which can make dough sticky and dense. Beta-glucanase enzymes break down these fibers, reducing viscosity and improving dough handling. This is particularly useful in producing baked goods with enhanced fiber content while maintaining desirable texture. 4. Rice and Gluten-Free Flours: Protease and transglutaminase enzymes are frequently used in gluten-free baking to mimic gluten’s properties. Transglutaminase can cross-link proteins in rice flour, providing structure and elasticity, while amylases improve the crumb structure and moisture retention, critical for maintaining freshness in gluten-free products. 5. Corn Flour: Amylases and lipases are used in corn-based products to modify starch and lipid components, respectively. Amylases improve dough consistency and crumb softness, while lipases enhance flavor by breaking down fats and releasing free fatty acids, which can add a buttery note to the final product. 6. Soy Flour: While not typically used alone, soy flour is often added to enhance protein content. Lipoxygenase enzymes naturally present in soy can improve dough whiteness and strengthen gluten. However, adding external enzymes such as proteases can control dough extensibility, useful in products requiring specific textures.
Reducing acrylamide in whole-grain bread involves various approaches that focus on recipe modification, ingredient selection, and baking processes. Here are several strategies to consider: Optimising Baking Temperature and Time: Lowering the baking temperature and extending the baking time can help reduce acrylamide formation. This adjustment reduces the high-temperature reactions that lead to acrylamide production. Using Acrylamide-Reducing Enzymes: Adding enzymes like PreventAse to the dough can convert asparagine, a precursor to acrylamide, into aspartic acid, thereby reducing acrylamide formation during baking. Adjusting Dough pH: Alkaline agents (e.g., calcium carbonate or magnesium hydroxide) can slightly increase the pH of the dough, inhibiting acrylamide formation. Care should be taken to maintain the overall taste and texture of the bread. Using Fermentation: Employing longer fermentation times can help reduce acrylamide levels. Fermentation processes can lower the free asparagine content in the dough, reducing its potential to form acrylamide. Using asparagine-breaking yeast (https://lnkd.in/e8EbsExH) could significantly reduce asparagine and acrylamide in your bread. Incorporating Calcium Salts: Adding calcium salts, such as calcium chloride or calcium lactate, to the dough has been shown to decrease acrylamide formation by interacting with acrylamide precursors. Selecting Low-Asparagine Grain Varieties: Using whole grains with naturally lower asparagine content can help reduce acrylamide formation. Different grain varieties have varying levels of free asparagine (https://lnkd.in/ebG57B8e). Replacing Reducing Sugars: Reducing sugars such as glucose and fructose are key contributors to acrylamide formation. Substituting these with non-reducing sugars like sucrose or using natural sweeteners that contain fewer reducing sugars can help mitigate this issue (https://lnkd.in/dcSQY6sQ). Adding Antioxidants: Incorporating natural antioxidants (e.g., rosemary extract, green tea extract, or ascorbic acid) into the dough can interfere with the oxidative steps in the Maillard reaction, thereby reducing acrylamide levels (https://lnkd.in/eNjQAFPc). Optimising Dough Moisture Content: Maintaining a higher moisture content in the dough can reduce acrylamide formation. This can be achieved by adjusting water content or using ingredients that retain moisture during baking. Partial Substitution with Other Flours: While maintaining the integrity of whole grain bread, partial substitution of whole grain flour with other flours that have lower asparagine content, such as rice flour or certain types of wheat flour, can help reduce acrylamide levels. #WholeGrain #Bread #AcrylamideReduction #FoodSafety #HealthyBaking #AcrylamideInFood#CurtisAnalyticsLtd
The cellular structure, or crumb structure, of bread is determined by the size, distribution, and thickness of the cells formed during fermentation and baking. ???? Let's do a quick review of the matter????: ???? Cellular Structures and Their Impact on Eating Qualities ▪ Fine Crumb Structure: → Cell Size: Small, uniformly distributed cells throughout the bread slice. ???? → Cell Wall Thickness: Thin cell walls contribute to a softer texture. ???? → Eating Qualities: Bread with a fine crumb structure tends to be soft and slightly chewy. The uniformity of the cell size results in a consistent texture, which is often perceived as more tender and less resistant to biting and chewing. ???? ▪ Coarse or Open Crumb Structure: → Cell Size: Larger cells with a more varied distribution within the bread slice. ???? → Cell Wall Thickness: Thicker cell walls provide a firmer texture. ???? → Eating Qualities: Bread with a coarse or open crumb structure tends to be firmer and more chewy. The irregularity in cell size and the thickness of the walls make the bread more resistant to chewing, giving it a denser mouthfeel. ???? ???? Factors Influencing Cellular Structure ▪ Ingredient Composition: → Protein Content: Higher protein flours contribute to stronger gluten network, which can trap more gas and form finer crumb. Lower protein flours may result in coarser crumb. ???? → Water Content: Adequate hydration is crucial for gluten development and gas retention, influencing the crumb structure. Higher hydration levels can promote an open crumb. ???? → Fats: These ingredients can tenderize the crumb by interfering with gluten formation, leading to finer, softer structures. ???? ???? Mixing and Kneading: ▪ Gluten Development: Proper mixing and kneading ensure a well-developed gluten network capable of trapping gas uniformly, resulting in a finer crumb. Inadequate kneading l, like excessive mixing, can lead to larger, irregular gas pockets. ???? ???? Fermentation and Proofing: ▪ Time and Temperature: Longer and controlled fermentation allows for even gas distribution and finer cell formation. Over-proofing can cause large, uneven cells due to the collapse of the gluten network. ⏲️ ▪ Yeast Activity: Active yeast produces carbon dioxide, which expands the dough and influences cell size. Balanced yeast activity is essential for a consistent crumb structure. ???? ???? Baking Process: ▪ Oven Spring: The initial rise in the oven due to gas expansion and steam production affects the final crumb structure. Proper oven temperature and humidity are critical for controlling cell size and distribution. ???? Thanks for reading✨???? GRAINAR hashtag#breadmaking hashtag#crumb hashtag#cell hashtag#texture hashtag#bread hashtag#flour hashtag#rheology hashtag#Grainar https://lnkd.in/gZrTYG6b
The cellular structure, or crumb structure, of bread is determined by the size, distribution, and thickness of the cells formed during fermentation and baking. ???? Let's do a quick review of the matter????: ???? Cellular Structures and Their Impact on Eating Qualities ▪ Fine Crumb Structure: → Cell Size: Small, uniformly distributed cells throughout the bread slice. ???? → Cell Wall Thickness: Thin cell walls contribute to a softer texture. ???? → Eating Qualities: Bread with a fine crumb structure tends to be soft and slightly chewy. The uniformity of the cell size results in a consistent texture, which is often perceived as more tender and less resistant to biting and chewing. ???? ▪ Coarse or Open Crumb Structure: → Cell Size: Larger cells with a more varied distribution within the bread slice. ???? → Cell Wall Thickness: Thicker cell walls provide a firmer texture. ???? → Eating Qualities: Bread with a coarse or open crumb structure tends to be firmer and more chewy. The irregularity in cell size and the thickness of the walls make the bread more resistant to chewing, giving it a denser mouthfeel. ???? ???? Factors Influencing Cellular Structure ▪ Ingredient Composition: → Protein Content: Higher protein flours contribute to stronger gluten network, which can trap more gas and form finer crumb. Lower protein flours may result in coarser crumb. ???? → Water Content: Adequate hydration is crucial for gluten development and gas retention, influencing the crumb structure. Higher hydration levels can promote an open crumb. ???? → Fats: These ingredients can tenderize the crumb by interfering with gluten formation, leading to finer, softer structures. ???? ???? Mixing and Kneading: ▪ Gluten Development: Proper mixing and kneading ensure a well-developed gluten network capable of trapping gas uniformly, resulting in a finer crumb. Inadequate kneading l, like excessive mixing, can lead to larger, irregular gas pockets. ???? ???? Fermentation and Proofing: ▪ Time and Temperature: Longer and controlled fermentation allows for even gas distribution and finer cell formation. Over-proofing can cause large, uneven cells due to the collapse of the gluten network. ⏲️ ▪ Yeast Activity: Active yeast produces carbon dioxide, which expands the dough and influences cell size. Balanced yeast activity is essential for a consistent crumb structure. ???? ???? Baking Process: ▪ Oven Spring: The initial rise in the oven due to gas expansion and steam production affects the final crumb structure. Proper oven temperature and humidity are critical for controlling cell size and distribution. ???? Thanks for reading✨???? GRAINAR hashtag#breadmaking hashtag#crumb hashtag#cell hashtag#texture hashtag#bread hashtag#flour hashtag#rheology hashtag#Grainar https://lnkd.in/gZrTYG6b
DE hydro Ascorbic Acid in Flour Dehydroascorbic acid (DHAA) is the oxidized form of ascorbic acid, commonly known as vitamin C. In the context of flour, DHAA plays a crucial role in dough development and can be involved in both the flour's processing and the baking process. Role in Dough Development: DHAA is used in the flour industry as a dough conditioner, typically as a byproduct of ascorbic acid oxidation. It improves the quality of the dough by enhancing the gluten network, leading to better dough elasticity and overall texture. This is especially important in bread production, where the dough's ability to stretch and trap gas during fermentation affects the final product's volume and crumb structure. As a reducing agent, DHAA can also help in restoring the dough's strength, contributing to a more uniform rise during baking. Impact on Flour Quality: The presence of DHAA in flour is often linked to the flour's overall quality. During the processing of flour, ascorbic acid (and its oxidized form, DHAA) is added to optimize dough handling properties. While ascorbic acid is the active ingredient in terms of improving dough properties, DHAA's presence may be an indicator of the flour's oxidative state. In some cases, the oxidation of ascorbic acid to DHAA can occur naturally during flour storage, especially in the presence of moisture and oxygen. This process may affect the baking quality if the DHAA content becomes too high, although it typically remains a secondary factor compared to other conditioning agents.
Reducing acrylamide in whole-grain bread involves various approaches that focus on recipe modification, ingredient selection, and baking processes. Here are several strategies to consider: Optimising Baking Temperature and Time: Lowering the baking temperature and extending the baking time can help reduce acrylamide formation. This adjustment reduces the high-temperature reactions that lead to acrylamide production. Using Acrylamide-Reducing Enzymes: Adding enzymes like PreventAse to the dough can convert asparagine, a precursor to acrylamide, into aspartic acid, thereby reducing acrylamide formation during baking. Adjusting Dough pH: Slightly increasing the pH of the dough with alkaline agents (e.g., calcium carbonate or magnesium hydroxide) can inhibit acrylamide formation. Care should be taken to maintain the overall taste and texture of the bread. Using Fermentation: Employing longer fermentation times can help reduce acrylamide levels. Fermentation processes can lower the free asparagine content in the dough, reducing its potential to form acrylamide. Using asparagine-breaking yeast (https://lnkd.in/ejEB5CGy) could significantly reduce asparagine and acrylamide in your bread. Incorporating Calcium Salts: Adding calcium salts, such as calcium chloride or calcium lactate, to the dough has been shown to decrease acrylamide formation by interacting with acrylamide precursors. Selecting Low-Asparagine Grain Varieties: Using whole grains with naturally lower asparagine content can help reduce acrylamide formation. Different grain varieties have varying levels of free asparagine (https://lnkd.in/eS4ueeZY). Replacing Reducing Sugars: Reducing sugars such as glucose and fructose are key contributors to acrylamide formation. Substituting these with non-reducing sugars like sucrose or using natural sweeteners that contain fewer reducing sugars can help mitigate this issue (https://lnkd.in/dBnKdkrQ). Adding Antioxidants: Incorporating natural antioxidants (e.g., rosemary extract, green tea extract, or ascorbic acid) into the dough can interfere with the oxidative steps in the Maillard reaction, thereby reducing acrylamide levels (https://lnkd.in/eaWcH3SC). Optimising Dough Moisture Content: Maintaining a higher moisture content in the dough can reduce acrylamide formation. This can be achieved by adjusting water content or using ingredients that retain moisture during baking. Partial Substitution with Other Flours: While maintaining the integrity of whole grain bread, partial substitution of whole grain flour with other flours with lower asparagine content, such as rice flour or certain types of wheat flour, can help reduce acrylamide levels. #WholeGrain #Bread #AcrylamideReduction #FoodSafety #HealthyBaking #AcrylamideInFood#CurtisAnalyticsLtd
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