OUTLINE

• What are Enzymes?

• Types of Enzymes
• Mechanisms and Effects on Bread Making
• Types of Wheat
• Flour Testing
• Effects of Applying AIT Enzymes in BSFil Bread Improvers
• Recommended Usage Levels
• Asking the Right Questions and Giving Survey Forms to Clients
• Q&A
• Exam
Enzymes
• Usually proteins, some are RNA molecules that speed up chemical
reactions
• Increase reaction rates by lowering the activation energy
• Accelerate reactions by over a million fold
• Naturally present in many living organisms such as animals, plants,
bacteria and fungi
Enzyme and It’s Substrate
Impact of Environmental Parameters
• Temp and pH
Why use Enzymes?
Three major functions and roles of Enzymes in bread-making
• Volume
• Gas retention
• Crumb softness
Wheat Flour Composition

Total Weight, %
Starch 62 – 70
Water 12 – 15
Proteins 10 – 13
Fiber 3–5
Sugars 1–2
Lipids 1 – 2.5
Minerals 0.5 – 0.6
Key Components and Functional
Properties
• Starch
- crumb formation by gelatinization
- crust formation and coloration with sugars produced by amylases
hydrolysis
• Insoluble proteins
- gluten network formation and water binding: viscoelastic network
- gas retention and oven spring
• Fibers (Pentosans)
- water absorption
- dough consistency
• Lipids
Types of Enzymes
• Amylases
• Amyloglucosidases
• Hemicellulases/Xylanases/Cellulases
• Glucose oxidases/Transglutaminases
• Lipases
• Heat-stable alpha-amylases (Bacterial Amylases)
• Proteases
Fungal Alpha-Amylases
• Mechanism:
Effects on bread making
• Gives extensibility to the dough
• Enhances yeast activity increases bread volume
• Improves crust color
• High dosage = stickiness
Effects on bread making
• Monozyme A54 dose effect: 3, 6 and 20ppm
Amyloglucosidases
• Mechanism:
Effects on bread making
• Optimized Maillard reaction – improves crust color
(++ compared to alpha-amylases)
• Minor effects on dough properties
• Used in prebake frozen processes
Hemicellulases/Xylanases/Cellulases
• Mechanism:
Effects on bread making
• Improvement on network formation speed
• Improvement of dough softness and machinability
• Improvement of bread volume (between 15 and 40%)
• Better cut development (for French bread)
• Other example: Viennoiserie

- Very good results in processes with freezing stage

Synergies
• Between xylanases: Fungal (Aspergillus niger) & Bacterial (Bacillus subtilis)
• With other enzymes
• With other ingredients

- Very good results in processes with freezing stage

Activity variability vs Strains
Glucose oxidases/Transglutaminases
• Mechanism
Glucose oxidases - Effects on bread
making
• Increase of dough tenacity
• Decrease of dough extensibility
• Increase of dough tolerance (possible to synergize with ascorbic acid)
• Increase of bread volume and section
*Avoid use with butter (development of rancidity due to milkfat
oxidation)
Transglutaminase - Effects on bread
making
• Increase of dough tolerance
• Increase of bread volume
Lipases
• Mechanism
Effect on bread making
• Improves holding strength and cell stabilization
• Increases loaf volumes
Effect of lipase and xylanase addition in BIPEA French Bread recipe
(Proofing 2H30 at 25°C)
Lipase benefits in baking
• E472 Diacetyl tartaric ester of mono and diglycerides replacement
- Clean label tendency (processing aids)
- Cost reduction (30 to 40%)
- Logistical economy (ppm vs % flour weight)
• Improve bread regularity and stability
- challenging process (ex. Un-proofed frozen process)
• Synergy with other enzymes activities
Lipase objections in baking
• Sensitivity with pH/temperature/water absorption
- need to adapt dosage depending on the final application
• Risk of oxidation in recipe with butter
- bring rancid taste in viennoiserie (croissant, brioche)
Heat-Stable Alpha-Amylases
(Bacterial/ Maltogenic Amylases)
• Starch structure and properties vs Temp
Alpha-amylases action during
baking

Decrease in retrogradation
effect: reassociation of
amylose and amylopectin
- increase in softness
Effects on bread making
• Improvement of texture and preservation of breads and viennoiseries
• Specificity: Heat stability between 60 to 90°C
• Heat stability, amylose hydrolysis degree – crumb has softer and
moister texture
• Strains moderately heat-stable – soft crumb but drier
• Strains highly heat-stable – sticky and moist crumb, loss of gelatinized
structure
Various strains of enzymes for
softness
• Various inactivation temperature, various sizes of dextrin
• Strain A: ++ crumb resilience, + crumb softness
• Strain B: strong moisture sensation, + softness, high sensitivity when
exceeding recommended storage
• Strain C: very smooth texture (melt in the mouth), + resilence
Proteases
• Mechanism:
Effects on Bread Making
• Improves
• machinability in biscuit dough
• surface condition and color of biscuits (Maillard reaction)
Summary of Enzymes and their
Functions
ENZYME FUNCTION
Fungal alpha-amylase Volume and Crust color
Amyloglucosidase Crust color
Xylanase Volume and Dough handling
Glucose oxidase Strength and Tolerance
Transglutaminase Strength and Tolerance
Lipase Tolerance
Bacterial/ Maltogenic amylase Crumb softness
Protease Dough extensibility (biscuit)
Types of Wheat
(as classified by US wheat
associates)
Black Sea Wheat
Various Crucial Flour Testing
Methods
• Basic Tests
- Moisture Content
- Ash Content
- Protein Content
- Falling Number
Various Crucial Flour Testing
Methods
• Physical Test
- Flour Color Analysis

• Wet Gluten Test

- Manual Wet Gluten Test
- Glutomatic
 Various Crucial Flour Testing
Methods
•Dough Gluten Strength Test
- Farinograph
- Extensograph
- Alveograph

•Bake Test
Farinograph Extensograph Alveograph
Basic Tests
• Moisture Content
- amount of water in flour, standard value is 14% max.
- too high will be a source of bacterial contamination during storage
- too low and the flour will cause processing issues in the mill.

• Ash Content
- amount of mineral in flour. Indicates bran contamination in flour.
- white flour has LOW ash content, whole wheat has HIGH ash
content.
Basic Tests
• Protein Content
- one of the MOST CRUCIAL component of flour specification.
- key factor for flour specification
- connected loosely with GLUTEN content of flour.
Basic Tests
• Protein Content
- Flour Specification based on protein content

Hard Wheat Flour: 12.00% - 13.50%

All-purpose Flour: 10.00% -12.00%
Soft Wheat Flour: 9.00% - 10.00%
Cake Flour: ≤ 8.00%
Basic Tests
•Falling Number Test
- indicates starch damage in flour.
- a higher number indicates good flour, Low falling number
indicates bad flour
- this test indirectly test enzyme activity in flour
- enzyme activity provides sugar from starches in flour. However,
too much activity indicates enzymes that cannot be removed
from the flour making the flour unusable.
Physical Tests
• Flour Color Analysis

3 dimensional color values

L*a*b* test
L* = whiteness; commonly +92.5 whiteness
a* = red and green; commonly -2.4 green color
b* = yellow and blue; commonly +6.9 yellow color
Wet Gluten Test
• Wet gluten tests determines the amount of gluten in flour
- commonly 35% for Hard wheat flour and 23% in Soft wheat
flour
Dough Gluten Strength Test -
FARINOGRAPH
• The most commonly used flour quality testing
• Produces several flour crucial flour parameters

Absorption – Amount of water needed for a flour to be processed into dough.

Peak Time – Indicates dough development time.
Arrival Time – Indicates flour hydration (rate at which the water is taken up by the flour)
Departure Time – Indication of break down (overmixing)
Stability – Difference in Arrival and Departure time
Mixing Tolerance Index (MTI) – Indication of degree of softening during mixing over a
5 minute interval.
Dough Gluten Strength Test -
FARINOGRAPH
Dough Gluten Strength Test -
FARINOGRAPH
Dough Gluten Strength Test -
FARINOGRAPH
• How our enzymes affect the farinograph test?

• Alpha amylase + Ascorbic Acid

- Increases Stability by prolonging departure time.
- Increases Mixing Tolerance Index
Dough Gluten Strength Test -
FARINOGRAPH
• At a certain dosage Xylanase affects the farinograph test by,
- Increasing departure time and stability of dough. It also increases water
absorption of flour.

• Lipase
- Decreases departure time and stability of dough. Reduces Mixing time

• Glucose-oxidase
- Increases Absorption
- Increases Peak Time
- Increases MTI
Dough Gluten Strength Test -
FARINOGRAPH
• Maltogenic Amylase
- Same as amylase where in increase in Stability and MTI
- Shorten Developmental Time

• Protease
- Decreases Departure Time thus decreases Stability.
Dough Gluten Strength Test -
FARINOGRAPH
• Complements the Farinograph to determine gluten strength
- Determines the resistance and extensibility of a dough by
measuring the force to stretch the dough until it breaks

• Parameters
Resistance to extension = Measure of dough strength,
Higher resistance, more force needed to
stretch dough.
Dough Gluten Strength Test -
FARINOGRAPH
• Parameters
Extensibility = Amount of elasticity in the dough and its ability to
stretch without breaking.

R/E Ratio = Indicates the balance between dough strength and

extent where the dough can be stretched before breaking.

Area Under the Curve = combination of resistance and

extensibility.
Dough Gluten Strength Test -
FARINOGRAPH
Dough Gluten Strength Test -
EXTENSOGRAPH
• How our enzymes affect the extensograph test?

• Alpha amylase + Ascorbic Acid

- Increases dough extensibility
Dough Gluten Strength Test -
EXTENSOGRAPH
• At a certain dosage Xylanase affects the extensigraph test by,
- Increase extensibility

• Lipase
- Increase extensibility

• Glucose-oxidase
- Increases Resistance to Extension resulting in a very strong but
stiff dough.
Dough Gluten Strength Test -
EXTENSOGRAPH
• Maltogenic Amylase
- Increase extensibility at a certain dosage.

• Protease
- Decrease resistance to extension, decrease extensibility.
Dough Gluten Strength Test -
EXTENSOGRAPH
• Same principle as Extensigraph however, this test is more suitable to
soft wheat flour.

• Involves blowing controlled pressured air into a ball-formed dough

until the dough expands until popped.
Bake Test
• Bake Test is the confirmatory testing of all parameters measured using
the different flour testing machines.

• This test also provides the qualitative properties like,

- Crust color / texture
- Crumb color / texture
- Chewiness etc.
Bake Test
• Pan Bread
• Hearth Bread (Baguettes, Sourdough bread,
other artisanal breads)
• Flat breads
• Asian steamed bread
• Snap Cookies
• Sponge Cake
• Extruded Pasta
• Asian Sheeted Noodles