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Enzyme 101 – 501 Moving to Clean Label

Presented by Jesse Stinson & Ron Zelch

Corbion - Caravan

Outline 1.  Enzyme 101 – 501

a)  What are enzymes?

b)   How are they used in baking?

2.  Enzymes for freshness a)  Bread, buns

b)   Cake & Sweet goods

c)  Texture modification vs shelf life extension

3.  Enzymes for strength (clean label)

1.  Enzymes are proteins 2.  Enzymes speed up chemical reactions (i.e.: catalysts)

3.  Enzymes are not alive, but all living organisms depend on enzymes

What are enzymes?

Enzyme Source Common Enzymes Animal Rennin, Pepsin, Trypsin Plant Papain, Bromelain, Malt Fungal Fungal amylase, Fungal protease Bacterial Bacterial amylase, Bacterial

xylanase

Factors affecting enzyme functionality in baking 1.  Anything that will change the structure of enzyme 2.  Anything that will affect the binding of enzyme to its substrates 3.  Anything that will affect the reaction rate

Factor Relevance to baking Temperature Dough temp, proofing temp, baking temp

pH Water alkalinity, fermentation, sour dough, chemical leavening

Time Baking temperature & oven profile (bread, buns, tortillas) Processing (sponge vs straight dough)

Enzyme Inhibitors Inhibitors naturally present in wheat, sugar levels

Substrate Availability Raw starch, damaged starch, gelatinized starch

Why do we use enzymes in baking?

Yeast fermentation

Dough absorption Clean label

Dough strength Process tolerance Pan flow

Loaf volume Crumb

structure Crust Color

Crumb whiteness

Reduce staling

Increase shelf life

(ESL) Texture

modification

Dough conditioning Freshness

Substrates and their corresponding enzymes Substrate Enzyme Starch Amylase Protein Protease, transglutaminase Lipid Lipase, lipoxygenase Arabinoxylan Xylanase Cellulose Cellulase Sugar Glucose oxidase Oxygen Glucose oxidase, lipoxygenase Water (hydrolysis) Amylase, protease, lipase, etc. Ascorbic acid Ascorbic acid oxidase

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Amylase: Starch Substrate: Damaged starch

•  Functions in the dough •  Produces sugars from damaged

starch for yeast fermentation Action

•  Releases water for better dough development

•  Increased loaf volume Result

•  Dough conditioners •  Fungal amylase Example

Amylase: Starch Substrate: Gelatinized Starch

•  Functions during baking •  Starch modification Action

•  Increased shelf life and texture modification

•  Improved flavor and taste Result

•  Freshness enzymes (ESL) Example

Xylanase: Arabinoxylan

•  Breakdown water unextractable arabinoxylan (WU-AX) into water extractable arabinoxylan (WE-AX)

Action

•  Improved dough rheology •  Improved bread quality (volume,

crumb structure, appearance) Result

•  Dough conditioners Example

Lipase: Lipid

•  Hydrolyze polar lipids to create emulsifiers in the dough Action

•  Improved dough strength •  Improved loaf volume, crumb

structure Result

•  Dough conditioners •  Clean label replacement for

emulsifiers Example

Glucose oxidase: Glucose/Oxygen •  Produces H2O2 from glucose and

oxygen •  H2O2 oxidizes ascorbic acid

Action

•  Improved dough strength •  Improved loaf volume, crumb

structure Result

•  Dough conditioners •  Clean label replacement for

chemical oxidants Example

Protease: Protein

•  Breakdown protein during mixing Action

•  Mellow the dough •  Reduce mix time •  Increase pan flow

Result

•  Clean label replacement for reducing agents Example

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The principle of bread staling Main driving force for bread staling • Tightly packed starch granules gelatinize during baking

• Amylopectin re-crystalizes as bread ages

•  More firm, less resilient, less flavorful bread

Main driving force for anti-staling • Modify starch to slow the re-crystallization of amylopectin (amylases)

History of Bread ESL

Enzymes provide more than shelf life, they are tools for texture modification

A freshness enzyme solution for every application

The enzyme activity window is shorter for smaller products

Buns Bread

4 min 8 min

Freshness enzymes improve cupcakes, snack cakes, and muffins

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Freshness enzymes improve cake donuts and sweet doughs

Building Blocks of “Dough Conditioners”

L-cysteine, sulfites, glutathione (yeast), sorbates

Oxidants: ADA, bromate, iodate, peroxide, ascorbic acid

Emulsifier: SSL, DATEM, EMG, CSL, mono-glyceride, lecithin

Enzymes: Diastatic malt, amylases, lipases, oxidases, xylanases, Tgase, cellulases, lipoxygenase, proteases

Others: salt, ammonium salts, MCP, calcium carbonate, gluten (protein), gums

Reducing:

Building Blocks of Dough Conditioners

L-cysteine, sulfites, glutathione (yeast), sorbates

Oxidants: ADA, bromate, iodate, peroxide, ascorbic acid

Emulsifier: SSL, DATEM, EMG, CSL, mono-glyceride, lecithin

Enzymes: Diastatic malt, amylases, lipases, oxidases, xylanases, Tgase, cellulases, lipoxygenase, proteases

Others: salt, ammonium salts, MCP, calcium carbonate, gluten (protein), gums

Reducing:

Proper conditioning is critical to finished bread quality

Understanding clean label ingredients Ingredient Type Function Clean label examples

Oxidants Cross-linking gluten network, dough strengthening

Ascorbic acid, enzymes, gluten

Emulsifiers Dough strengthening, process tolerance, crumb structure improvement

Enzymes, lecithin, gums

Dough relaxers Reduce mixing time, better pan flow, sheetability, symmetry

Enzymes, inactive yeast, protein isolates

Preservatives Prevent mold growth Cultured sugar, cultured flour, vinegar, raisin juice conc.

Freshness Prevent staling, extend shelf life, texture modification

Enzymes

Formulating “clean label” breads

Enzymes Ascorbic acid

Vital wheat gluten

Other clean label

ingredients

Ingredient Toolbox

Market insights

Supplier partnerships

Consistent process controls

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Matching dough conditioning needs with enzyme functionality

Generate synergy through optimal combinations

Xylanase •  improves

gluten development

•  may increase dough stickiness

Glucose oxidase •  strengthens

dough •  reduces dough

stickiness

Lipase

•  strengthens dough

•  improves process tolerance

1.  Different enzymes act on different substrates 2.  Enzyme functions can compliment each other 3.  Proper combinations generate synergy to achieve optimal

performance

Cleaner label should not equal decreased quality

Control Clean Label Dough Conditioner

Control Clean Label Dough

Conditioner

Enzyme & AA Dough Conditioner

Negative control Control

Negative Control Control

Dough Strengthening Enzyme Conditioner 100% Whole Wheat Bread

Enzyme & AA Dough Conditioner

Clean label example •  Clean label does not have a formal definition, but it is often

referred to as decreasing the number of ingredients on the legend or moving toward more pronounceable ingredients

Natural 100% Whole Wheat Bread

•  Ingredients: Whole Wheat Flour, Water, Sugar, Wheat Gluten, Yeast, Cultured Wheat Flour, Soybean Oil, Raisin Juice Concentrate, Salt, Distilled Vinegar, Calcium Sulfate, Enzymes, Ascorbic Acid

• Number of ingredients = 13

100% Whole Wheat Bread

Ingredients: Whole Wheat Flour, Water, Yeast, Wheat Gluten, High Fructose Corn Syrup,

Soybean Oil, Calcium Propionate, Salt, Distilled Vinegar, Calcium Sulfate, Mono- and Diglycerides, Ethoxylated Mono- and

Diglycerides, Sodium Stearoyl Lactylate, Calcium Peroxide,

Ascorbic Acid, Azodicarbonamide, Enzymes

Number of ingredients = 17

100% Whole Wheat Bread

•  Ingredients: Whole Wheat Flour, Water, Sugar, Wheat

Gluten, Yeast, Cultured Wheat Flour, Soybean Oil, Raisin Juice Concentrate,

Salt, Distilled Vinegar, Monoglycerides, Enzymes,

Ascorbic Acid

•  Number of ingredients = 13 3/8/16

Troubleshooting with enzymes

•  Time and temperature

Tighten process controls

•  Suggested usage rate •  Interactions between different enzyme products

More enzyme does not always equal better results

•  Source of hard fat for sliceability

Balanced formula when moving to clean label

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Summary

Enzyme basics

Clean label dough conditioning

Freshness