Application of enzymes in Cereal food

By Derrick Giam

Novozymes China.
19/05/2011

19/05/2011

NOVOZYMES PRESENTATION

Enzymes Introduction
Cereal Food List of Product Range Table of content and segmentation
Flour correction Dough conditioning Gluten strengthening Fresh Keeping (Extending Shelf Life)

AGENDA

Dough Strengthening

Novozymes support

Introduction
Enzyme Basics
Enzymes are proteins that function as biological catalysts Enzymes are specific, both in the substrate they modify and in the reactions they catalyze

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NOVOZYMES PRESENTATION

Enzymes work quickly and under mild conditions

Reducing resource usage and improve efficiency Enzymes derived from microbial sources are produced by fermentation which is fully bio-degradable The protein produced by the fermentation is added to the formulation, NOT the microorganism itself

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NOVOZYMES PRESENTATION

Used everywhere

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NOVOZYMES PRESENTATION

How are enzymes cultivated?

Fermentation
Fermentation of a selected micro-organism (bacterium or fungus) under sterile conditions Production of the desired enzyme by consumption of carbohydrates, proteins, salts, water and energy Transfer of the fermented broth to Recovery
Recovery; filtration, purification, stabilization etc.

Fermenter

Recovery
Filtration of the fermentation broth Purification of the liquid phase containing the enzyme Concentration of the liquid enzyme to desired enzymatic activity Stabilization & standardization of a liquid product or Standardization of a liquid concentrate for granulation

Granulation; mixing, drying etc.

Granulation

Formulation and standardization of the enzyme into solid granules to encapsulate the enzyme - and provide the right property of the product (solubility, colour, etc.)

Finished products; in drums or big bags

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NOVOZYMES PRESENTATION

All Novozymes Enzymes for the Baking Industry

are formulated as BG and SG

The diagram below shows a particle size analysis of all four types of enzyme preparations: Powdered enzymes are characterized by a higher dust content, with most (60-100 %) particles being below 50 microns in diameter. Micro granulates are larger particles, approximately 350 microns in diameter, with virtually no dust at all. BG (Baking Granulate) is low in dust, i.e. low allergy risk and small particle size for easy mixing.

SG

SG (Spherical Granulate) is a single, not agglomerated granule with equal quality as BG.

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Novozymes Enzyme: Cereal Food product range

Segment Flour correction (Starch modification) Dough Conditioning no amylase side activities Dough Conditioning with amylase side activities Gluten Strengthening Gluten Weakening Fresh keeping / Anti staling Enzymes Fungal -Amylase (Amyloglucosidase) Xylanase Hemicellulase Cellulase Xylanase & Amylase Novozymes Trade Name Fungamyl 800L / 2500SG / 4000BG / UltraBG (AMG 800 BG) Pentopan Mono BG Pentopan 500 BG Celluclast BG Fungamyl Super MA Fungamyl Super AX Gluzyme 10.000 BG Glucose Oxidase Protease Maltogenic Amylase Bacterial -Amylase Lipases Lipase Asparaginase Gluzyme Mono 10.000 BG Fungamyl Super BR Neutrase 1.5 MG Novamyl 10.000 BG / 1500 MG / Conc. BG BAN Lipopan 50BG Lipopan F Lipopan XTRA Noopazyme Acrylaway

Dough strengthening Pasta & Noodles Biscuits and Crackers

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NOVOZYMES PRESENTATION

Why use enzymes in baking?

Flour, as a natural raw material varies in quality due to climatic conditions, growing region and processing conditions. For industrial bread production enzymes are used for standardisation. Specific substrate for enzymes is already present. In situ reactions changing the interaction of the individual components with beneficial effects on process and final quality of the baked product. Enzymes are processing aids with no function in the final product.

Enzymes can match the performance of traditionally used ingredients.

Novel enzymes have unique effects in bakery products that cannot be generated with other means.

What can enzymes do in flour?

Correct flour e.g. starch

Improve low content of gluten

Improve low amount of damaged starch

Weaken gluten

Strengthen dough

Strengthen gluten

Replace chemical agents

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Better bread means better business

well pronounced Bloom

increased Volume

improved crust color

finer crumb Structure improved Softness longer shelf life

improved dough properties

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Flour correction

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Fungal a-Amylase
Fungamyl SG

Action
degrades alpha-1.4 links in amylose and amylopectin produces di- and trisaccharides and dextrins endo-activity

Effect in bread
larger oven spring, i.e larger volume improves crumb structure and texture brown crust color (Maillard-Reaktion

Synergistic a-amylase effects with other enzymes like xylanase, lipase, glucose oxidase and maltogenic.

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Action pattern of fungal alphaamylase

= hydrolises a-1,4-linkages

= Glucose
Amylose | Amylopectin

Fermentable sugars

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NOVOZYMES PRESENTATION

Fungamyl SG for flour correction in case of high falling number values

Falling number, s Doses of Fungamyl 2500 SG, ppm

220-240 260-280

3 3,5-4,5

300-320
240-360 380-400 420-440 460-500

5-7
7,5-8,5 9-10 12-13 14-15
Reference + 4 ppm Fungamyl 2500 SG

Note: Absence of direct correlation between optimal dosages of Fungamy falling number and baking performance

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NOVOZYMES PRESENTATION

Effect of Fungal Amylase in French Flour

Dosage response of Fungamyl 2500 SG

Increased volume fine crumb structure

CONTROL

4ppm

12ppm

20ppm

28ppm

Enhanced crust color

125

Specific Volume Index [%]

120 115 110 105 100 95 90

Control

4ppm Fungamyl 2500SG

12ppm Fungamyl 2500SG

20ppm Fungamyl 2500SG

28ppm Fungamyl 2500SG

Flour: French Process: Straight Dough In all doughs: 60ppm Ascorbic Acid
7039_09

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Effect of Fungamyl in pan bread

Control

4ppm Fungamyl 2500SG

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Amyloglucosidase
AMG 1100BG / GoldCrust 3300BG

Action

Effect in bread
brown crust color (MaillardReaction) larger oven spring, i.e larger volume improves crumb structure and texture

Degrades maltose to glucose

exo-activity

Synergistic effects with other enzymes like a-amylase, lipase, glucose oxidase and maltogenic a-amylase

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Effect of amylases on crust color improvement

56.0

55.16

L value LSD 2.92

52.0

49.60
48.0

49.17

45.58 43.88
44.0

40.0

Control

4ppm Fungamyl 2500 SG

4ppm Fungamyl 2500 SG + 73ppm AMG 1100 BG

4ppm Fungamyl 4ppm Fungamyl 2500 SG + 145ppm 2500 SG + 290 ppm AMG 1100 BG AMG 1100 BG

The addition of 4ppm of Fungamyl 2500 SG resulted in significant crust color improvement compared to the control.

Crust colour can be increased significantly by additional amyloglucosidase.

5020_04/4a

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NOVOZYMES PRESENTATION

Increased crust colour with AMG

Control

400ppm AMG

Increases the crust colour, f.e. in baguette

Pre-baking:
for all 14min. 200C

Baking time can

be reduced

+14min

+8min.

+8min.

Bake-off:
230C

Frozen storage for 2 weeks at 18C

All bread contain: 4ppm fungal alpha Amylase, 36ppm Xylanase, 60ppm Ascorbic acid, 20ppm Lipopan Xtra / Europ. flour Typ 550

Control

Control

400ppm AMG

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Reduktion in crust flaking f.e. in par-baked

baguette
Pre-bake: for all 14min. 200C Bake-off: Control 14min. 230C 400ppm AMG 8min. 230C

Flaking of the crust 6 hrs after bake-off

Frozen storage for 2 weeks at -18C

Control

All bread contain: 4ppm fungal alpha Amylase, 36ppm Xylanase, 60ppm Ascorbic acid, 20ppm Lipopan Xtra / Europ. flour Typ 550

400ppm AMG

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Dough conditioning

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Xylanase / Hemicellulase
Pentopan Mono BG / Pentopan 500 BG

Action
degrade and modify nonstarch-polysaccharides fraction
Change interaction between wheat arabinoxylans and gluten proteins

Effect in bread
better machinability of dough through improved dough stability and fermentation and mixing tolerance increased oven spring larger volume, better crumb structure
crumb softness due to larger volume and improved crumb structure

Synergistic effects with other enzymes like a-amylase, lipase, glucose oxidase and maltogenic a-amylase

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Action of Xylanase on arabinoxylan

Xylanase and Hemicellulase, are capable of degrading the insoluble Arabinoxylans by cleaving within the unsubstituted xylan chain.

Xylose Unit Xylose substituted with two Arabinose units in Pos. 2 and 3 Xylose substituted with Arabinose in Pos. 2

Regions with more unsubstituted xylose (at least 6) are most accessible to the enzyme.

Xylose Unit with Ferulic acid attached to the Arabinose

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NOVOZYMES PRESENTATION

Pentopan for dough conditioning

Reference

40 ppm Pentopan 500 BG

30 ppm Pentopan Mono

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Synergies Between Xylanase and Fungal Amylase

140

Specific Volume Index, %

No Amylase
130

With Fungal Amylase

7 units Amylase

10 units Amylase

120

3 units Amylase

110

100

90 0 38 75 150 38 75 120

Units of Xylanase per KG Flour

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Effect of enzymes in pan bread

Control

5ppm Fungamyl 2500

5ppm Fungamyl 2500 + 40ppmPentopan Mono BG

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Xylanase and Fungal Alpha-Amylase in Un-proofed Frozen Dough

14 Weeks frozen storage of the dough at -18 C
Recipe included Datem and Soy Fat

Reference

Amylase + Xylanase