Enzyme Moving to Clean Label

Transcription

1 Outline Enzyme Moving to Clean Label Presented by Jesse Stinson & Ron Zelch Corbion - Caravan 1. Enzyme 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) What are enzymes? 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 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 Enzyme Source Animal Plant Fungal Bacterial Common Enzymes Rennin, Pepsin, Trypsin Papain, Bromelain, Malt Fungal amylase, Fungal protease Bacterial amylase, Bacterial xylanase ph Time Enzyme Inhibitors Water alkalinity, fermentation, sour dough, chemical leavening Baking temperature & oven profile (bread, buns, tortillas) Processing (sponge vs straight dough) Inhibitors naturally present in wheat, sugar levels Substrate Availability Raw starch, damaged starch, gelatinized starch Why do we use enzymes in baking? Substrates and their corresponding enzymes Substrate Enzyme Starch Amylase Protein Protease, transglutaminase Lipid Lipase, lipoxygenase Yeast fermentation Dough absorption Clean label Dough strength Process tolerance Pan flow Dough conditioning Loaf volume Crumb structure Crust Color Crumb whiteness Reduce staling Increase shelf life (ESL) Texture modification Freshness Arabinoxylan Cellulose Sugar Oxygen Water (hydrolysis) Ascorbic acid Xylanase Cellulase Glucose oxidase Glucose oxidase, lipoxygenase Amylase, protease, lipase, etc. Ascorbic acid oxidase 1

2 Amylase: Starch Substrate: Damaged starch Functions in the dough Produces sugars from damaged starch for yeast fermentation Amylase: Starch Substrate: Gelatinized Starch Functions during baking Starch modification Releases water for better dough development Increased loaf volume Increased shelf life and texture modification Improved flavor and taste Fungal amylase Freshness enzymes (ESL) Xylanase: Arabinoxylan Lipase: Lipid Breakdown water unextractable arabinoxylan (WU-AX) into water extractable arabinoxylan (WE-AX) Hydrolyze polar lipids to create emulsifiers in the dough Improved dough rheology Improved bread quality (volume, crumb structure, appearance) Improved dough strength Improved loaf volume, crumb structure Clean label replacement for emulsifiers Glucose oxidase: Glucose/Oxygen Protease: Protein Produces H 2 O 2 from glucose and oxygen H 2 O 2 oxidizes ascorbic acid Breakdown protein during mixing Improved dough strength Improved loaf volume, crumb structure Mellow the dough Reduce mix time Increase pan flow Clean label replacement for chemical oxidants Clean label replacement for reducing agents 2

3 The principle of bread staling History of Bread ESL 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) Enzymes provide more than shelf life, they are tools for texture modification The enzyme activity window is shorter for smaller products A freshness enzyme solution for every application Freshness enzymes improve cupcakes, snack cakes, and muffins Buns Bread 4 min 8 min 3

4 Freshness enzymes improve cake donuts and sweet doughs Building Blocks of Dough Conditioners Oxidants: ADA, bromate, iodate, peroxide, ascorbic acid Emulsifier: SSL, DATEM, EMG, CSL, mono-glyceride, lecithin Diastatic malt, amylases, lipases, oxidases, xylanases, Tgase, cellulases, lipoxygenase, proteases Enzymes: salt, ammonium salts, MCP, calcium carbonate, gluten (protein), gums Others: Reducing: Building Blocks of Dough Conditioners Oxidants: Emulsifier: Enzymes: Others: Reducing: Oxidants Proper conditioning is critical to finished bread quality ADA, bromate, iodate, peroxide, ascorbic acid SSL, DATEM, EMG, CSL, mono-glyceride, lecithin Diastatic malt, amylases, lipases, oxidases, xylanases, Tgase, cellulases, lipoxygenase, proteases salt, ammonium salts, MCP, calcium carbonate, gluten (protein), gums L-cysteine, sulfites, glutathione (yeast), sorbates Understanding clean label ingredients Ingredient Type L-cysteine, sulfites, glutathione (yeast), sorbates Function Formulating clean label breads Clean label examples 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 Market insights Enzymes Ascorbic acid Ingredient Toolbox Vital wheat gluten Other clean label ingredients Supplier partnerships Consistent process controls 4

5 Matching dough conditioning needs with enzyme functionality Generate synergy through optimal combinations 1. Different enzymes act on different substrates 2. Enzyme functions can compliment each other 3. Proper combinations generate synergy to achieve optimal performance Xylanase improves gluten development may increase dough stickiness Glucose oxidase strengthens dough reduces dough stickiness Lipase strengthens dough improves process tolerance Cleaner label should not equal decreased quality Dough Strengthening Enzyme Conditioner 100% Whole Wheat Bread Clean Label Dough Conditioner Negative control Enzyme & AA Dough Conditioner Clean Label Dough Conditioner Negative 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 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 3/8/16 of ingredients = % Whole Wheat Bread Ingredients: Natural 100% Whole Whole Wheat Flour, Water, Wheat Sugar, Bread Wheat Gluten, Yeast, Cultured Wheat Ingredients: Flour, Whole Soybean Wheat Flour, Oil, Water, Sugar, Wheat Gluten, Yeast, Raisin Cultured Juice Wheat Concentrate, Flour, Soybean Oil, Raisin Juice Concentrate, Salt, Salt, Distilled Distilled Vinegar, Calcium Vinegar, Sulfate, Monoglycerides, Enzymes, Ascorbic Acid Enzymes, Number Ascorbic of ingredients Acid = 13 Number of ingredients = 13 Troubleshooting with enzymes Tighten process controls Time and temperature More enzyme does not always equal better results Suggested usage rate Interactions between different enzyme products Balanced formula when moving to clean label Source of hard fat for sliceability 5

6 Summary Enzyme basics Clean label dough conditioning Freshness 6