For hundreds of years now, the baking industry has been making frequent use of yeasts and enzymes to manufacture thousands of high-quality products. Consequently, it is well known that enzymes play a crucial role in the baking industry. It is the use of enzymes due to which, the baked goods are rich in quality, texture, and overall appeal.
The enzymes used in the baking industry help improve dough handling, extend the shelf life of baked products, enhance the consistency of baked goods, and produce a large variety of baked goods. One well-known enzyme used in the baking industry is Malt.
Malt enzyme is widely used in making bread and rolls to give these products a rich color, higher volume, and softer crumb on the top. Likewise, there are plenty of other enzymes in the baking industry to produce plenty of goods.
The reason why the baking industry can produce so much variety of baked goods is the enzymes used in the baking process. Let’s take note of the popular enzymes for baking in this section.
The main purpose why the Amylases enzyme is used in the baking industry is because it breaks down complex starch molecules into simple sugars like Maltose and Glucose. This enzyme is mainly used while making bread. Amylase enzyme helps in the three phases of bread making which includes dough mixing, dough fermentation, and baking. Ensure to use the optimum temperature and thermostability while using Amylases enzyme for baking.
The next enzyme in the list of baking enzymes is Proteases. Proteases enzymes break down proteins into smaller peptides and amino acids. Even small amounts of proteases used in baking can have a massive impact on the physical properties of Gluten. The use of the Proteases enzyme softens the dough, assures uniformity of bread dough, controls bread texture, and brings a significant improvement in its flavor.
Pentosanases are another enzyme for the baking industry. The water-binding capacity of Pentosanases is destroyed by Hemicellulases which in turn results in dough softening. When used in limited amounts, it can result in an increased volume. If the enzyme is used early enough, then it can lead to sticky dough formations. Using the Pentosanases enzyme in baking can also offset the negative effects of insoluble Pentosans there in the flour.
Lipases enzyme is primarily used to break down fats and lips into glycerol and fatty acids. The main benefit of using the Lipases enzyme in baking is that it helps in increasing the shelf life of baked products and also develops their flavor. Besides this, bakers can also use this enzyme to develop crumb structures in some baked products. Before using the enzymes in the making of baked goods, pay heed to the factors like Ph conditions, temperature, and dosage so that the quality of the product should be good. Also note that there are different enzymes for producing different baked products such as bread, cakes, pastries, or cookies.
Fungal Alpha Amylase (Biase-FAA)
Fungal amylase is also used to stan- dardize the alpha-amylase activity of bread flour. To increase oven spring, dough conditioners frequently incorporate fungus amylase. On dough characteristics and bread quality, alpha-amylase has the biggest impact.
Maltogenic Amylase (Biase-MA)
Maltogenic amylase can be used to extend the shelf life of baked goods without causing sticky dough and affecting its processing performance.It acts on the flour’s starch during baking to form low-molecular-weight dextrins that preserve and delay the effects of aging by preventing the contact between starch and gluten protein.
The carboxylic ester bonds between the glycerol backbone and one or more of the fatty acid chains are broken by lipases, which then catalyze the hydrolytic processes of lipids.
Esters and lipids, which lipase decomposes into to generate, function as emulsifiers to make bread softer. Making product labeling brief, replacing or reducing emulsifiers, and lowering the amount of emulsifiers supplied all have the potential to lower product prices.
Phospho Lipase (Biase-PL)
Phospholipase modify the lipids present in flour to provide a cost-effective match for emulsifier performance. They improve dough stability and bread volume. It improves crumb texture, gluten strength, and dough handling characteristics. As a result, it has been utilized in the baking sector to increase bread and steamed bun volume, improve dough stability, and improve crumb structure with superior whiteness and crust shine.
One class of hydrolytic enzymes called xylanase specifically targets the arabinoxylan fibers that are naturally present in both refined and whole grain cereal flours. Over the past few decades, it has seen extensive use in the bread-making sector. Xylanase specifically aids high-speed bakers in producing excellent quality bread when making white bread, whole wheat bread, multigrain bread, and many other baked items.
Glucose Oxidase (Biase-GO)
The glucose oxidase enzyme can improve dough weakening and extend the duration that the dough stays stable. The dough’s tensile resistance and energy can both be greatly increased at the same time. It can dramatically increase the volume of the bread, partially replace the imported wheat, and greatly enhance the dough’s ability to endure stirring during the baking process that reduces the cost of raw materials.
Protease is used on a large commercial scale in the production of bread, baked goods, crackers, and waffles. This type of enzyme can be utilized in dough to speed up the mixing process, thin out the dough, ensure uniformity, manage bread texture, and enhance flavor. In addition, while proteolysis breaks down peptide links, protease has essentially replaced bi-sulfite, which was traditionally used to control consistency by reducing gluten protein disulfide linkages, while proteolysis breaks down peptide bonds. Protease enzyme have a great impact on dough rheology and the quality of bread possibly due to effects on the gluten network or on gliadin.
In the process of making bread, the transglutaminase enzyme serves to minimize the stickiness of the dough, stabilize the quality of the raw materials, enhance gas retention, and improve volume stability after defrosting. In the production of Gluten-free products, TG enzymes improve gas retention capacity, and stretchability, and make the surface smoother.
Papain gives improved volume to the biscuit.It enhances the biscuit’s ability to stay fresh longer and stops staling. Papain imparts golden brown colour to biscuit. enhances the biscuit’s bite and crispness.
Biase-BI (Customized Blend of enzymes)
Ultreze is well-recognized manufacturer, supplier and exporter of Bread Improver (Enzyme Base) which is a Low Dosage & economical improver.
The texture, color, flavor, and composition of the bread can all be improved with bread improver. Every day, a baker must deliver fresh bread, and using auxiliary materials helps to minimize baking-related issues. It is precisely formulated by Fungal Xylanase, Fungal Alpha Amylase, Glucose Oxidase, Hemi Cellulase, Phospho Lipase and Gluco Amylase enzyme. Enzymatic Bread Improvers is fully bio logical enzyme.
Baking enzymes are natural proteins that accelerate chemical reactions in food. They are used in baking to improve the quality, texture, flavor, and shelf life of baked goods.
Ultreze Enzymes baking enzymes are known for their high quality, purity, and activity. They are also backed by a team of experienced technical experts who can help you to select the right enzymes for your needs and to develop a process that will help you to achieve your desired results.
Yes, Ultreze Enzymes baking enzymes can be used to make gluten-free baked goods. In fact, Ultreze Enzymes offers a line of baking enzymes specifically designed for use in gluten-free baking. Gluten-free baking enzymes from Ultreze Enzymes can help to improve the texture, flavor, and shelf life of gluten-free baked goods.
Ultrez Enzymes play a crucial role in maintaining the freshness and quality of baked goods. By optimizing the breakdown of certain components, our enzymes contribute to extended shelf life, ensuring that your products remain delightful for a longer duration.