Flour, Bread and Pastry Industry

Enzymes in the Flour, Bread, and Pastry Industry

The quality of flour, as the main raw material in bread production, is of great importance to bakery product manufacturers. Due to climate changes, weather conditions, and variations in wheat quality, the produced flour differs throughout the year and across regions. This discrepancy negatively impacts production performance and the quality of bakery products. In the past, various additives were used in this industry to improve flour quality. Recently, enzymes have emerged as a natural alternative to chemical additives and are widely used in the flour, bread, pastry, and chocolate industries, with positive effects on production processes and quality parameters of final products. Enzymes offer flexible and more efficient solutions for bakery product manufacturers, and their use in the flour, bread, pastry, and chocolate industries is steadily increasing. Enzyme solutions, in addition to improving the production process, can serve as a sustainable and cost-effective approach, enhancing the quality of bakery products.

Enzyme Solutions for Enhancing Production Processes and Improving the Quality of Bakery Products

Modification and Improvement of Flour Quality

A consistent challenge in flour mills is maintaining steady flour quality despite variations in wheat quality. If the natural Amylase activity in flour is low, it can be improved by adding the enzyme Alphaamylase, which produces fermentable sugars for yeast. Yeast consumes these sugars, providing enough Carbon dioxide to help the dough rise. The metabolic activity of yeast on sugars created by Alpha-amylase during the Maillard reaction produces desirable color and aroma in bread.

Increasing Bread Shelf Life

Maintaining freshness is the main concernfor consumers when it comes to bread. Bread staling is caused by changes in the starch structure of the flour, which begin immediately after baking. Starch naturally starts to recrystallize right after baking, causing bread to dry out and stale. Enzymes, as natural catalysts, can delay this recrystallization process. Using Maltogenic Alpha-amylase can alter the starch structure to increase bread shelf life.

Improving Dough Handling

Xylanase or Hemicellulase enzymes play an important role in the baking process. These enzymes enhance certain dough properties, such as machinability and gas retention leading to optimized production time, increased volume, and a better texture in the fina product.

Strengthening the Gluten Network

In bread production, a strong Gluten network is necessary to withstand the pressure and stretching during dough kneading, to retain the gas formed during fermentation, and to give the loaf good volume. The enzymes Glucose oxidase and Lipase help strengthen the Gluten network’s strength and potential. These enzymes improve dough stability, making it easier to work with and resulting in a loaf with better volume and appearance

Key benefits of enzymes for improving Gluten network structure include:

Increased dough stability
Reduced need for Ascorbic acid
Replacement of Potassium bromate and other chemical oxidizers
Reduced need to add Gluten to the flour

Better Quality for Biscuits, Crackers, and Wafers

Weak flours with low protein content have low elasticity and water absorption, making them suitable for producing biscuits and crackers, as they easily take shape and allow for desired designs. By using a suitable combination of Protease and Xylanase enzymes, these characteristics can be achieved, even eliminating Sodium metabisulfite, a chemical often used to weaken the Gluten network. Sodium metabisulfite is associated with cancer risks in many scientific studies.

Key benefits of using enzymes in biscuit, cracker, and wafer production:

Improved flavor, color, and texture of products
Reduced breakage in final products
Enhanced machinability and suitability for different flour types

Improved Quality for Noodles, Pasta, and Macaroni

By using enzymes, producers can overcome the natural variations in the quality of raw materials used in pasta and noodle production to achieve consistent, desirable quality. A chewy texture is key to consumer enjoyment of foods like pasta and noodles. Traditionally, pasta is made from high-quality Durum wheat, which yields firm and non-sticky products. Formulations with lower-quality wheat flour can result in a softer texture and reduced cooking tolerance. With enzyme solutions, manufacturers can address these challenges.

Benefits of using enzymes in noodle, pasta, and macaroni production:

No need to add Gluten during production
Prevention of cracking in the final product
Prevention of dark specks
Suitable firmness and a uniform, clear appearance in dried pasta and noodles
Reduced stickiness in cooked noodles and pasta
Whiter and more color-stable products

Production Issues in the Flour and Bread Industry and Enzymatic Solutions

Product Name	Application	Benefits	Dosage
Lipase	Flour improvement Various types of bread Tortilla Pizza	Enhances dough stability Improves bread softness Improves bread texture color Increases bread volume Extends bread shelf life	5 – 50 ppm
Maltogenic Alpha-Amylase	Various types of bread Pizza Croissant Tortilla	Extends bread shelf life Increases moisture and softness in bread Improves crust color	5 – 20 ppm
Xylanase	Flour improvement Various types of bread Biscuit Cracker Tortilla Pizza	Increases bread volume Improves bread texture structure Increases water absorption Enhances dough flexibility	5 – 15 ppm
Protease	Flour improvement Cracker Wafer Biscuit	Reduces dough mixing time Increases dough softness Reduces dough viscosity Reduces dough shrinkage • Improves dough moldability	5 – 50 ppm
Glucose Oxidase	Flour improvement Various types of bread Tortilla Pizza	Enhances dough stability Increases dough water absorption Increases bread volume Improves dough machinability Reduces dough stickiness	5 – 40 ppm
Fungal Alpha -Amylase	Flour improvement Various types of bread Biscuit Tortilla Cracker Pizza	Reduces fermentation time Improves dough extensibility Increases bread volume Improves crust color Enhances bread texture • Extends bread shelf life Standardizes flour diastatic activity	5 – 10 ppm
Glucoamylase	Various types of bread Frozen dough	Increases fermentation power Improves Maillard reaction Enhances crust color Improves bread flavor Increases bread softness	5 – 30 ppm
Protease and Xylanase Mix	Biscuit Wafer Cracker	Eliminates unauthorized additives Reduces stickiness Improves dough machinability and moldability Enhances product texture	50 – 300 ppm
Maltogenic Alpha- Amylase and Lipase Mix	Industrial muffin Sponge cake Pound cake	Increases cake softness and improves texture Increases volume and improves surface shape Extends shelf life Reduces oil usage in cake formulation Reduces egg usage in cake formulation	10 – 100 ppm

Production Issues in the Flour and Bread Industry and Enzymatic Solutions

Defects and Shortcomings of Bread and Flour Products	Possible Causes	Enzymatic Solution
Dough Resistance and Lack of Volume Increase in Final Bread Stage	Strong flour Insufficient fermentation time Low Amylase activity in the flour	Use of Amylase and Xylanase enzymes
Side Cracking of Bread	Stiff dough Insufficient fermentation	Use of Amylase and Xylanase enzymes
Unsatisfactory Bread Volume	Insufficient fermentation Weak Gluten network Low gas retention in dough	Use of Amylase, Lipase, and Glucose oxidase enzymes
Pale and Dull Bread Crust	Low Amylase activity in the flour Lack of reducing sugars for Maillard reaction	Use of Amylase enzyme
Overly Dark Bread Crust Color	High Diastatic activity in the flour use of sprouted wheat flour Prolonged fermentation	Use of Lipase and Glucose oxidase enzymes
Unsatisfactory Bread Shape	High Diastatic activity in the flour use of sprouted wheat flour Prolonged fermentation	Use of Lipase and Xylanase enzymes
Collapsing Sides in Toast Bread	High Diastatic activity in the flour Prolonged fermentation Poor dough extensibility	Use of Lipase and Glucose oxidase enzymes
Dark Interior of Bread (Uneven Interior Color)	Over-fermentation, souring of dough	Use of Lipase and Glucose oxidase enzymes
Irregular and Uneven Bread Texture	Poor dough extensibility inadequate dough mixing (insufficient dough kneading, Excessive dough mixing time) improper dough shaping	Use of Xylanase, Lipase, and Glucose oxidase enzymes
Dry and Brittle Bread Interior and Staleness	Weak Gluten network Low water absorption in the flour (insufficient moisture in bread)	Use of Lipase and Maltogenic amylase enzymes
Weak Taste and Flavor	Low amylase activity in the flour Insufficient fermentation Lack of reducing sugars for Maillard reaction	Use of amylase enzyme
Poor Shape of Biscuits and Crackers	Strong Gluten network	Use of Protease enzyme
Stickiness of Cooked Pasta and Noodles	Not using Semolina flour Low Gluten content in the flour	Use of Lipase enzyme
Cracking and Brittleness of Dried Pasta and Noodles	Not using Semolina flour Low Gluten content in the flour	Use of Lipase enzyme

Flour, Bread and Pastry Industry

Enzymes in the Flour, Bread, and Pastry Industry

<img width="375" height="371" decoding="async" style="border-radius: 5px;vertical-align: middle;width:200px" src="https://bioluence.com/wp-content/uploads/2024/09/2.webp" /> Enzyme Solutions for Enhancing Production Processes and Improving the Quality of Bakery Products

Enzyme Solutions for Enhancing Production Processes and Improving the Quality of Bakery Products

Production Issues in the Flour and Bread Industry and Enzymatic Solutions

Production Issues in the Flour and Bread Industry and Enzymatic Solutions

Enzyme Solutions for Enhancing Production Processes and Improving the Quality of Bakery Products