LALLEMAND VOLUME 1 / NUMBER 14

Enzymes
BAKING UPDATE

Practical technology from Lallemand Inc., parent of American Yeast Sales, AMERICAN
YEAST
producers and distributors of Eagle® yeast, fresh and instant. SALES

A Guide to Baking Enzymes

E
NZYMES ARE USED as flour addi- can improve gas retention, but with a trade- ties are required, and highly specific so that
tives and dough conditioners to off for less tolerance. For cracker production a single enzyme usually catalyzes only a
replace chemical ingredients and to this improves machinability, with gas reten- single reaction. Each enzyme has its own pH
perform other functions in a label-friendly tion not as important. and temperature range, and the progress of
way. Understanding their characteristics Lipoxygenase from soy flour oxidizes its reaction depends on those conditions
can help millers, ingredient suppliers, and the fats in flour to form peroxides. The per- along with time and concentration.
bakers use enzymes more effectively. oxides bleach the flour pigments, which Enzymes are named for the compounds
results in a whiter crumb color. they work on (carbohydrases, proteases,
TYPES OF ENZYMES Glucose oxidase oxidizes ascorbic acid lipases) and the kinds of reactions they cata-
Amylases break down the starch in flour into to dehydro-ascorbic acid. The dehydro- lyze (hydrolases, oxidases). Most commer-
dextrins and sugars. Alpha-amylase and beta- ascorbic acid modifies the gluten protein by cial enzymes are produced from micro-
amylase occur naturally in wheat, but the forming linkages that increase its strength. organisms, so their genus and species is also
natural level of alpha-amylase is usually too an important way of identifying them.
low and variable for optimal breadmaking. GENERAL CHARACTERISTICS Enzyme preparations are complex mix-
Malt is used to standardize the alpha- Enzymes are large proteins that act as cata- tures that normally contain more than one
amylase activity of most bread flour. Malted lysts to speed up reactions without them- activity, but they are usually standardized
wheat or barley flour is added at the mill, selves being changed. They are produced by and sold on the basis of a single activity mea-
or diastatic malt syrup can be added at the plants, animals, and microorganisms but are surement. Depending on the application,
bakery. not living organisms themselves. Enzymes other “side activities” may also be relevant.
Fungal amylase is also used to stan- are highly active so that only small quanti- Continued
dardize the alpha-amylase activity of bread
flour. Additional fungal amylase is used in BAKING ENZYMES
dough conditioners to improve oven spring.
NAME FUNCTION APPLICATIONS
Other amylases are more temperature
stable so that they work at later stages of Malt flour Breaks down starch, Flour standardization
produces maltose sugar
baking. These intermediate stability,
maltogenic, bacterial, and thermostable Fungal amylase Breaks down starch, Flour standardization, dough
produces maltose sugar conditioners, sweetening
amylases are used primarily in antistaling
products because they convert more of the Bacterial amylase Breaks down starch Dough conditioners, antistaling
starch into forms that resist firming. Thermostable amylase Breaks down starch Antistaling
Glucoamylase breaks down the dex- Intermediate stability Breaks down starch Antistaling
trins generated by amylases into glucose amylase
sugar. Glucose is easier for yeast to ferment Maltogenic amylase Breaks down starch, Antistaling
than maltose, and can be used to partially produces maltose sugar
replace other sugars in the recipe. Glucoamylase Produces glucose sugar Sweetening
Hemicellulase breaks down the hemi-
Hemicellulase/ Breaks down fiber, Dough conditioners
cellulose or pentosans in wheat flour, rye Pentosanase releases bound water
flour, and fiber supplements. This releases
Fungal lactase Breaks down lactose, Sweetening
bound water into the dough to improve produces glucose sugar
machinability and loaf volume.
Fungal protease Breaks down gluten Flour standardization, dough
Lactase breaks down the lactose sugar conditioners, cracker production
in dairy products into glucose and galactose
Bacterial protease Breaks down gluten Cracker production
sugars. The glucose contributes to yeast fer-
mentation, while the galactose contributes Bromelain Breaks down gluten Flour standardization
the same crumb color enhancement as lac- Lipoxygenase Oxidizes fats, Crumb whitening
tose. bleaches flour pigments
Protease breaks down the gluten pro- Glucose oxidase Oxidizes ascorbic acid, Dough conditioners
tein in wheat flour. For breadmaking this modifies gluten
 Regulatory Perspective: A Guide to Baking
Enzymes
U.S. AND CANADIAN REGULATIONS (Continued)

Enzyme activity is measured using as-

In the U.S. most enzymes approved for food use by the FDA are considered GRAS say procedures that are usually different
(Generally Recognized As Safe) with a maximum use level consistent with GMP (Good from application conditions and generally
Manufacturing Practice). The use and labeling of enzymes for specific applications in vary between enzyme suppliers. Addition
flour and baked goods is governed by Title 21 of the Code of Federal Regulations.
levels and product comparisons should be
Malt and fungal alpha- amylase from Aspergillus o ryzae are permitted to standard-
based on baking trials, not activity specifi-
ize wheat flour under 21 CFR 137.105. Malt must be labeled as “malted wheat,”
cations.
“malted wheat flour,” or “malted barley flour” in both the flour and finished product.
The shelf life and storage conditions for
Fungal alpha- amylase may be labeled in the flour as “Fungal alpha- amylase,” “Fungal
enzymes depend on their physical form. Liq-
α-amylase,” “Enzyme,” or “Enzyme added for improved baking.” It may be labeled
uids usually have the shortest shelf life and
the same way in the finished product or exempted from labeling as a processing aid.
should be stored under refrigeration. Pow-
“Enzyme active preparations” are permitted for use in baked goods with specific
ders and tablets are usually stable for a year
standards of identity under 21 CFR 136.110 through 136.180. This includes regular,
or more when stored at room temperature.
enriched, milk, raisin, and whole wheat bread, rolls, and buns.
Enzymes are exempted from ingredient labeling when they are used as “processing
Because enzymes are proteins, skin con-
aids” under 21 CFR 101.100. The exemption applies when enzymes are added to a tact and inhalation of dust or aerosols can
food for their technical or functional effect in the processing but are present in the fin- cause allergic reactions in some sensitive
ished food at insignificant levels and do not have any technical or functional effect in individuals. Prolonged contact with con-
that food. centrated proteases can also cause skin and
Enzymes are considered “natural” for label claims because they are obtained from eye irritation. Proper handling procedures
natural plant, animal, and microbial sources. should be provided on a Material Safety
In Canada, the use of enzyme preparations in bread and flour is provided for in Data Sheet (MSDS). Additional informa-
Section B.16.100, Table V, of the Canadian Food and Drug Regulations. The maximum tion is provided in the brochure Working
use level in bread or flour is Good Manufacturing Practice. In general the Canadian and Safely With Enzymes, which is available
U.S. approval criteria are similar, but the Canadian regulations allow a wider variety of from Lallemand or from the Enzyme Tech-
enzymes as additives to be used in flour and fewer as ingredients in baked goods. nical Association, 1575 Eye Street, N.W.,
Suite 800, Washington, D.C. 20005.
The regulations mentioned have been paraphrased. Only the regulations themselves as
updated in the U.S. Federal Register and Canada Gazette should be used for legal guidance.

Bakezyme® Baking Enzymes

G
IST-BROCADES is one of the
world’s leading enzyme producers,
with a range of baking enzymes to
solve baking problems.
Bakezyme® enzyme concentrates in-
clude several of the most common baking
enzymes and are intended primarily for
blend and mix manufacturers.
Essential®, Fermaid®, and Eagle®
enzyme-based dough conditioners are
ready-to-use products for specific wholesale
baking applications. These products are
blends of enzymes and other natural or con-
ventional ingredients.
Gist-brocades enzymes are available
throughout the U.S., Canada, and Mexico
from its exclusive North American dis-
tributor, Lallemand and American Yeast
Sales, backed with the same quality, deliv-
ery, and technical support.
Bakezyme® H – Fungal amylase for
additional loaf volume and crumb
softness and improved machinability LALLEMAND
in high-fiber doughs
BAKING UPDATE
Bakezyme® PS/Bakezyme® PFP – Fungal
amylase/protease for improved bread Lallemand Baking Update is produced by
quality made from strong flours Lallemand Inc. to provide bakers with a
source of practical technology for solving
Bakezyme® AG – Fungal glucoamylase
problems. If you would like to be on our
for sugar replacement in low-sugar mailing list to receive future copies, or if
doughs you have questions or comments, please
Bakezyme® B – Bacterial protease for contact us at:
improved machinability and extensi- LALLEMAND Inc.
bility of biscuit and cracker doughs 1620 Préfontaine
Montréal, QC H1W 2N8 CANADA
tel: (800) 840-4047 (514) 522-2133
ENZYME-BASED DOUGH CONDITIONERS fax: (514) 255-6861
FOR WHOLESALE BAKERS
To the best of our knowledge, the information in
Essential® PBR – Potassium bromate Lallemand Baking Update is true and accurate. How-
replacers for conventional and frozen ever, any recommendations or suggestions are made
without warranty or guarantee.
doughs © 1996 Lallemand Inc.

ENZYME CONCENTRATES Fermaid® – Potassium bromate replacers LALLEMAND products are distributed by its
FOR BLEND AND MIX MANUFACTURERS for conventional and frozen doughs subsidiaries, AMERICAN YEAST SALES and
LALLEMAND DISTRIBUTION.
Bakezyme® P – Fungal amylase for Eagle® CM – Potassium bromate replacer
general improvements in bread for continuous mix AMERICAN
quality
YEAST LALLEMAND
SALES
®
Bakezyme is a trademark of Royal Gist-brocades NV, Delft, Holland.

Lallemand Baking Update • Volume 1/Number 14