Application of Annzyme baking enzyme in bread
19th, June, 2018
By Yu Chen
Flour is the main raw material for baking products. Since the wheat grows in different soils, regions and seasons, the quality of wheat varies. The quality of flour plays a vital role in baking. product. At present, how to stabilize the quality of flour and improve the quality of flour is the common demand of the flour industry.
In recently years, there are cases showing that a number of new enzymes are applied in the baking industry. The importance of enzymes is likely to increase as consumers demand more natural products free of chemical additives.
Usually, for flour quality, people pay attention to the value of protein content, wet gluten content, chromaticity, ash content, falling number, α-amylase activity, damaged starch content and so on. In addition, evaluate the quality of flour by Farinograph, Extensograph, Viscoamylograph and RapidvisoAnalyser.
Enzymes can stabilize and improve flour quality in flour improvement. α-fungal amylase and xylanase are widely used in flour industry. α-fungal amylase can degrade starch and stabilize the falling number of flour. Xylanase hydrolysis of non-starch polysaccharides, glucose-oxidase can produce H2O2 to improve the strength of the gluten network.
In baking industry, using a small dosage of enzymes can have a big market effect. Generally, people use α-fungal amylase, xylanase, lipase, phospholipase, glucose-oxidase, which have different functions and have synergistic effects during bread making.
Table1 shows different effects of enzyme in baking.
The effect of enzyme in baking
Experiment for Annzyme® baking enzyme in baking
Exp.1 Fungal α-amylase application in baking；
The Fig.1 shows volume and texture is much better than control (without fungal α-amylase)
Exp.2 Lipase application in baking；
Fungal α-amylase is the basic enzyme used in bread making. This experiment used both fungalα-amylase and lipase. In final result, the Fig.2 shows texture is much better than control (without lipase). Compared with result in exp1, the texture of LIP400 is smoother.
Exp.3 Glucose oxidase application in baking；
Glucose oxidase can enhance the operational performance, in finall result, the GO101 can enhance the volume in bread.
Exp.4 Xylanase application in baking；
Xylanase can hydrolysis NSP in flour, it makes the dough much softer. In this experiment, Fig4. showS the bread have much bigger volume than the one without xylanase, and XYL102 also makes good texture in bread.