Baking is common name for the production of baked goods, such as bread, cake, pastries, crackers, cookies, biscuits and tortillas, where wheat flour is both the most essential ingredients and key source of enzymes substrates for the product. Even through based on cereals other than wheat, wheat baked goods such as gluten-free products rye bread are also considered to be baked product. Baked goods formulations vary significantly depending on the desired final product, and typical ingredients, apart from starch, can include wheat flour, fats, sugars, eggs, emulsifiers milk and water.
Bread processing can be divided into three basic operation mixing, fermentation and baking. Through baking the mainly fluid dough or batter is transformed into a predominantly solid baked product. The baking process therefore results in series of physical, chemical and biochemical changes in the product.
Baking comprises the use of the enzymes from three source
Endogenous enzymes in flour
Enzymes associated with the metabolic activity of the dominant microorganisms.
Exogenous enzymes which are added in the dough
fungal α amylase for raising ability of wheat flour used in bread production. Amylase is s hydrolytic enzyme that breakdown starch into dextrin and sugars
Benefits:
• Anti-staling agent
• Effective on dough properties and bread quality
• Act as crumb softeners by inhibiting staling
• Improve product volume
• Accelerate yeast fermentation
Our glucoamylase enzyme for produce extra glucose and dextrinization of starch carbohydrate to enhance the fermentation process. Glucoamylase maximize the freshness of baked foods.
Benefits:
• Increase the availability of glucose in the dough
• Promote Maillard reaction reactions and improve crust color, appearance & bread flavor.
• Important in the frozen dough and frozen part-baked goods to improve quality and reduce damages due to freezing conditions and storages.
• Improve softness and perceived freshness of bread crumbs
lipase enzyme used for the functional effect during cereal-based food processing with a focus on the production of bread and cakes. Lipase is breakdown the fatcontaining parts of flour to produce emulsifiers that strengthen the dough and soften the crumb
Benefits:
• Improve dough stability.
• Better crumb structure with better whiteness and crust luster.
• Increase the volume of bread steamed bun.
• Play a critical role in enhancing dough stability and gas holding capacity.
glucose oxidase enzyme used in the bakery process to strengthen gluten, as a replacement of chemical oxidant, leading to more stable dough improved bread quality. Glucose Oxidase catalyzes the oxidation of glucose into hydrogen peroxide and gluconic acid.
Benefits:
Bakery industries: Increase the loaf volume and improve the quality of bread, Increase dough mechanical handling tolerance, reduce dough stickiness and keep
dough dry, Strengthen the gluten(especially for weak gluten) and improve dough moisture retention. Improve dough proofing tolerance. Food & Beverages industries: used as a food preservative to help remove oxygen and glucose from food when packaged such as dry egg powder to prevent unwanted browning and undesired taste.
phospholipase enzyme used for improve the rheological properties of dough as well as quality of end products increased. Also used as modify the dough behaviour.
Benefits
• Increasing loaf volume • Improved crumb properties
• Production of heat-stable egg yolk
• Low fat cheese and dairy production
Maltogenic amylase used as anti –staling enzyme in bakery to allow for extensive hydrolysis of crystallisable amylopectin and preventing its recrystallization during storage
Benefits:
• Acts as a crust defense • Provide pro-longed softness
• Improving bread over the long term
• Improve taste & aroma
Hemicellulase enzyme used as dough conditioners which is breakdown insoluble fiber in wheat flour, rye flour, and fiber supplements. In bread making leave the water-soluble fiber intact and release bound water into the dough to improve machinability and loaf volume
Benefits:
• Improve the elasticity of the dough
• Enhance dough stability and strength, loaf volume, and crumb structure
• Improve gluten network and gluten structure stability
• Improve pore structure
xylanase enzyme which is used in baking industries for to improve dough handling properties and volume development
Benefits:
• Improve gluten network and film cohesiveness of whole wheat bread dough.
• Improve the crumb structure and help maintain the finished product soft
• Enhance dough elasticity.
• Reduce the water-binding capacity of the fiber.
Enzymes for Biscuit, Cracker and Wafer Formulation Protease is a mainly a combination of Acid & neutral protease enzyme used to optimize the rheological properties of bread dough made from strong wheat or in biscuits and wafer production, to reduce gluten elasticity. Protease is used as a dough conditioner
Benefits:
• Removal of additives
• Cost optimisation and processability
• Look & feel
• Sustainability