Enzymes are part of our

everyday lives
A few examples

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

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

Gluten

Background

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 : Effect and timing in baking

Mixing

Gluten

Proofing

Baking

Storage

oxidases, reductases,
transglutaminase, crosslinkers, specific
proteases

Gas production

phospho/galactolipases,
hemicelluases, -amylases

Taste and flavour

proteases
amylases
polyphenoloxidases

Ovenspring

hemicelluases,
phospho/galactolipases,
amylases, proteases
-amylases,

Antistaling

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 ()-D-glucose

to D-gluconic acid and hydrogen peroxide (H2O2).

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 350 ppm, corresponding to 30500
GODU per kg flour

Baking Enzymes

Amylases
Effects of amylases in breadmaking

Maltose production for the yeast

Crust coloration

Antistaling (maltogenic amylases)

Bread Stalling
All changes which occur in bread after baking,
which decreasing consumer acceptance of
bakery other than those resulting from action of
spoilage organisms.

Increase of crumb firmness

Increase in crumbliness of the crumb
Deterioration in flavour and aroma
Loss of crust crispiness

Bread Stalling

Baking Enzymes

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Amylase

Baking Enzymes

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

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Hemicellulase

Baking Enzymes

Lipase

formation of mono-glycerides
(emulsifier-effect)

Monoglycerides form a complex with starch and enhance

crumb softness and reduce
staling

Baking Enzymes

Effects lipase

gluten strenghtening

volume

fine crumb structure

softness

Baking Enzymes

Effects lipase

0.3% DATEM

0.5% SSL

30 ppm
LIPASE

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