How do you keep enzymes alive in dough

And why do you want to? Because eznymes work wonders like speeding up production, improving products, and cleaning up labels—which is a big deal these days.

To work properly, they need ideal pH, temperature and cooking time. For best results, keep them in between 30oC and 40oC (86oF to 104oF). They’ll be destroyed at temperatures over 45oC (113oF).

And when they are alive and working well, you’ll get advantages such as:

  1. Stable cost – Enzyme costs have not increased much over the last 10 years. This is in contrast with the increasing costs of emulsifiers that is dependent upon by tight oil markets.
  2. Stabilize flour quality – Enzymes help to stabilize the variation in wheat quality. Depending on the climatological conditions and types of flour, the flour characteristics can be very different.
  3. Clean Label – Since enzymes are deactivated during the baking process, they are considered as a ‘Technical aid’ in the bread manufacturing and they usually don’t have to be labelled on the final product. The enzyme remains present in the final product as a non-active denaturated protein and does not have an activity in the final bread.
  4. Texture – Enzymes can improve the texture parameters of the final bread application. They can make the bread crumb softer, moister and more pleasant to eat.
  5. Ease of Use – Enzymes are very easy and safe to use in dry ingredient formulations. They remain stable for long periods of time.
  6. Flexibility – Various combinations give ingredient formulators great flexibility

What types of enzymes are there?

  1. Hemicellulase, xylanase and pentosanase – work on different parts of the insoluble hemicellulose portion of the starch.
  2. Cellulase – breaks cellulose fibrils into smaller/shorter units.
  3. Amylase – converts starch to maltose and other simple sugars.
  4. Protease – converts large protein molecules to smaller amino acid chains.
  5. Lipases and phospholipases – convert lipids and phospholipids natively present in wheat flour into monoglycerides, diglycerides and free fatty acids.
  6. Transglutaminase – builds cross-links between glutamine and lysine.
  7. Oxidative enzymes (glucose oxidase, peroxidase, lipoxygenase) – catalyze the substrate to create natural oxidation, which increases di-sulfide bridges to strengthen the gluten matrix and dough.
  8. Asperaginase – hydrolyzes asperagene, resulting in the reduction of acrylamides (a potential carcinogen).

What are the benefits to the product? Find out!