Enzymes, made up of proteins found in all living organisms, act as biological catalysts that facilitate chemical reactions. For the baking industry, they are amazing processing aids used in high-speed bakeries.
While most dough conditioners are currently not accepted as clean label options, enzymes represent an alternative that is widely accepted by consumer groups. Given the right conditions of pH, time, temperature, moisture and concentration, enzymes can replace traditional dough conditioners. Along with the use of natural ingredients, pre-ferments and sourdough, enzymes are the future of more natural and healthier baked goods — for both yeast- and chemically-leavened goods.
What do enzymes provide?
Finding the right combination
But here’s the really great thing about enzymes. Specific enzymes have specific uses. For example, the enzyme lipase helps with emulsifying, while the glucose oxidase enzyme helps strengthen dough.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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