Baked goods, including bread, cakes, and biscuits, are a staple in many diets around the world. With increasing consumer demands for higher-quality products, baking technology has evolved rapidly. Enzyme technology, in particular, has revolutionized the baking industry, offering improvements in raw material handling, production processes, and the final product. Integrating specific enzymes into the baking process not only enhances product performance but also addresses the limitations of traditional additives, resulting in better texture, flavor, and extended shelf life. This article explores the common enzymes used in baking and their applications.
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Amylase enzyme is one of the most commonly used enzymes in baking, primarily divided into alpha-amylase and beta-amylase. While naturally occurring beta-amylase in flour tends to deactivate during baking, alpha-amylase has a higher heat tolerance. It breaks down starch into dextrins and glucose, adding sweetness to baked goods and creating a golden crust. Dextrins also improve crust stickiness, which enhances the structure. Genetically engineered maltogenic alpha-amylase has been developed to slow the staling process, making bread softer and extending its shelf life.
Protease enzyme plays a vital role, especially in the production of biscuits and pastry dough. It reduces the strength of gluten, making dough easier to handle. In cookies and crackers, protease helps lower gluten strength, resulting in crisper products. In fermented dough, protease loosens the dough structure, preventing over-expansion, and produces baked goods with a more uniform shape and proper volume.
xylanase is a type of hemicellulase. Xylanase breaks down pentosans in wheat flour. Water-soluble pentosans improve dough texture and bread quality, while insoluble pentosans hinder it. By using xylanase, insoluble pentosans are converted into water-soluble forms, improving dough handling and loaf volume. Xylanase also helps extend the shelf life of bread by slowing down staling and reducing crumb hardening.
Lipase enzyme is useful in enhancing gluten structure and improving dough rheology. By strengthening the dough's elasticity, increases tolerance to fermentation, leading to larger volumes and a more consistent crumb texture. Lipase also contributes to extending the shelf life of baked products, delaying staling. Additionally, in bread containing butter or cream, lipase breaks down trace amounts of glycerides in dairy fat, creating aromatic compounds that enhance the flavor.
Lipoxygenase oxidizes unsaturated fatty acids and helps produce aromatic carbonyl compounds, which enhance the fragrance of bread. Additionally, lipoxygenase has a bleaching effect, oxidizing carotenoids in flour to make it whiter. Soy flour, which contains high levels of lipoxygenase, is commonly used in baked goods to improve dough elasticity and whiteness.
Transglutaminase has become valuable with the introduction of frozen dough and delayed fermentation techniques. It helps strengthen dough structure by cross-linking proteins, improving the performance of frozen dough during baking. Transglutaminase is also used to improve the quality of laminated dough, making it easier to handle and enhancing the final product's texture.
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Lactase is commonly used in baked products that contain dairy. It breaks down lactose into glucose and galactose, making it easier for yeast to ferment and improving the dough's texture and sweetness. Lactase enhances the flavor and nutritional value of baked goods, making it an important enzyme in the production of lactose-free or low-lactose products.
Glucose oxidase enzyme strengthens dough by improving gluten network formation. Its oxidizing effect creates a shinier, more uniform dough surface, increasing the final product's volume and elasticity. Glucose oxidase can also act as a natural preservative, extending the shelf life of baked goods. However, if used in excess, it can lead to dough hardening. Recently, microencapsulation technology has been applied to stabilize the catalytic rate of glucose oxidase, providing controlled action that enhances product freshness.
Hemicellulase is a general term for a group of enzymes that can decompose hemicellulose. In addition to xylanase, it also includes various enzymes such as mannanase and arabinanase.
Hemicellulase enzyme can break down insoluble pentosans into soluble ones, improving dough's mechanical properties and its ability to rise. Using hemicellulase in bread production results in products that are larger in volume, softer in texture, and have a longer shelf life. However, excessive use can lead to overly sticky dough, so proper dosage is essential.
While individual enzymes contribute to the quality of baked goods, combining enzymes often yields better results. For example, using glucose oxidase with xylanase can significantly improve bread elasticity and volume. The crumb structure is finer, and the bread becomes softer. The application of combined enzymes offers solutions to improve overall product quality in the baking industry.
Enzymes are revolutionizing the baking industry, allowing for improved texture, taste, and shelf life of baked products. Targeted use of specific enzymes can significantly enhance dough quality, streamline production, and meet consumer demand for superior baked goods. Furthermore, the synergistic effect of enzyme combinations provides even greater opportunities for quality optimization. As enzyme technology continues to advance, its application in baking is expected to expand, bringing innovations to the industry.
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