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Contents
Enzyme Application in Bakery Industry. (by Tanvi Mathur ;1840629; 5BCZ)
Primary Constituents of Baked Goods
Enzyme Application in Bakery Industry
Dough Conditioners
Hydrolases
Proteases
Hemicellulases
Lipases
Transglutaminases
Glucose oxidase
Lipoxygenase
Fermentation Enhancers
Anti-Staling Agents or Crumb Softeners
Future trends
References

Enzyme Application in Bakery Industry. (by Tanvi

Mathur ;1840629; 5BCZ)
Enzymes are biochemically proteins that function as catalysts. They bring about chemical changes within
biological systems. Hence these enzymes have found a wide variety of commercial application.[1]
When the use of enzymes in the bakery industry is discussed, they are
utilized to improve dough rheology, crumb softness and gas retention
in the manufacture of baked products such as bread, pastries and
biscuits.[3]

Primary Constituents of Baked Goods

The typical ingredients in the formulation of baked goods are sugar,
eggs, wheat flour, fats emulsifiers, milk, starch and at times even Commonly Baked Goods from the
water.[4] Bakery Industry[2]

Out of these, wheat flour is one of the most important ingredients and
is constituted of starch, gluten, lipids, non-starch polysaccharides and enzymes. [4]

Starch is a glucose polymer that is composed of amylose and amylopectin. It is used as a

thickener, emulsion stabilizer, water binder, fat substitute and a gelling agent. Therefore, it is
used for making baked goods such as bread. [4]

Gluten protein is made from monomeric gliadins and polymeric glutenins. Gluten when present
in dough provides viscosity, extensibility, elasticity and water absorption capacity to the
dough.[4]

In dough systems lipids are classified into starch lipids and non-starch lipids based upon their
solubility in solvents of different polarities. Lipids are generally use as surfactants and
shortening agents in baking.[4]

Cereal non-starch polysaccharides are composed of arabinoxylans, β-glucan and

arabinogalactan- peptides. Of them, arabinoxylans are form the largest fraction of non-starch
polysaccharides in the cell walls of many cereals. Thus, in baking they are important as they
give structural integrity to certain baked goods.[4]

Enzyme Application in Bakery Industry

Enzymes are utilized as:

Dough Conditioners

Fermentation enhancers

Anti-Staling agents or crumb softeners. [1]

Dough Conditioners

Enzymes that are used as dough conditioners modify and improve the overall process and quality of dough
processing and baked products, respectively[5]. These enzymes are specifically used to replace chemical
solutions that were previously used to improve baked good quality[6].

The following enzymes are used as dough conditioners:

Hydrolases
When considering the bakery industry, hydrolases such as α-amylases
are to catalyse the cleavage of starch which contain α-1,4-glycosidic
linkage between the amylose and amylopectin chains. The final
products of this enzymatic action are oligosaccharides of varying
lengths with α-configuration and α-limit dextrins (branched
oligosaccharides). These dextrins are further used to make
fermentable sugars by enzymes under the category of fermentation
enhancers.[3]

It has been observed that when increased levels of reducing sugar is

used as the substrate, the products achieved are those as seen in
Maillard reaction. These products tend to intensify the crust colour of
baked items and improve bread flavour.[3] alpha - amylase[7]

These enzymes also improve the gas-retention properties of fermented

doughs. They also reduce the dough viscosity during starch
gelatinization that improves the volume and softness of the baked item. [3]

Proteases

Proteases may be endopeptidases or exopeptidases. The common proteases that are found in wheat and rye
flours are aspartic proteases and carboxypeptidases. These enzymes are found to active in acidic pH and also
aspartic protease of wheat are partly linked with gluten.[3]

Proteases are used at a commercial scale in order to reduce the mixing time during dough preparation of bread,
crackers and waffles.[3]

However, they ensure that the dough uniformity is not lost. When then are mixed in the blend, they undergo
partial hydrolysis, making the dough easy to knead.[3]

Additionally, proteases can affect dough rheology. They do so by regulating the gluten network. This they do
so by carrying out proteolysis of the peptide bond within gluten. The direct effect of this being that the
shrinkage that was seen of dough or paste after moulding and sheeting was significantly reduced and thus the
spread ratio of cookies for instance was optimal. [3]

Hemicellulases

Hemicellulases are a group of enzymes that carry out catalytic activity upon hemicelluloses which are a group
of polysaccharides that consist of xylan, xylobiose, arabinoxylan and arabinogalactan.[3]

The most important hemicellulase when it comes to the bakery industry is xylanase or endo-1,4-β-xylanase,
which catalyses the endohydrolysis of 1,4-β-D-xylosidic linkages in xylan and arabinoxylan.[3]

In baking industry usually those xylanases are used that can remove insoluble arabinoxylans that interfere with
the gluten network while at the same time retain the soluble arabinoxylans. The primary effect seen is the
increased dough stability and enhanced viscosity of the same. The dough therefore becomes flexible, easy to
handle and thus stable.

Additionally, the loaf volume increases, and the crumb becomes softer.[3]

It has also been seen that this enzyme is also used to improve the quality of biscuits, cakes etc. [3]
Lipases

Lipases, also known as triacylglycerol acyl hydrolases, are known to hydrolyse triacylglycerols (TAG) into
monoacylglycerols (MAG), diacylglycerols (DAG), glycerol and free fatty acids.[3]

These lipases were introduced in three generations into the bakery industry market. The first-generation lipases
were introduced into the market in 1990. This generation enzymes improve dough rheology, strength and
stability alongside improving the machinability of the same. These also give a softer crumb.[3]

The second-generation lipases act on TAG, phospholipids and

diacylglycerols, simultaneously. The result, more polar lipids get
produced. These lipids tend to increase the dough volume and its
better stability to mechanical stress. Also, the bread crumb structure is
better than that of first gen lipases.[3]

The third-generation lipases are the most modern set of lipases and
compared to other two, works efficiently in high speed mixing
processes. It has a lesser affinity for short chain fatty acids which White Bread[8]
hence prevents rancid or off-flavour formation in baked products that
have been stored for a while. They also increase the gluten network,
which increases the wall thickness, loaf volume and crumb structure while reducing the cell density of high
fibre white bread. [3]

Transglutaminases

Transglutaminases are utilized to modify food proteins by cross-linking. As a result, a textured product that is
baked goods with a good interlaced structure are developed. Additionally, the lysine within the food proteins is
protected which is an essential amino acid as per dietary intake.[4]

It is also essential since it forms heat and water-resistant films which improve the elasticity and the water
holding capacity of the dough. [4]

Glucose oxidase

Glucose oxidase belong to a class of enzymes called oxidoreductases.

This enzyme catalyses the oxidation of glucose to form hydrogen
peroxide and gluconic acid[10]. Thus, this enzyme is successful in
removing residual glucose and oxygen in food. The result is that the
shelf life of the baked goods increases. Thus, it contributes towards
anti-microbial properties.[4]

This enzyme tends to increase the disulfide cross-linking and under

certain conditions promotes the gelative oxidation of the gluten Glucose Oxidase[9]
matrix. This confers good gas retention, high bread volume, fine
crumb structure and dough machinability.[4]

Furthermore, glucose oxidase is now being used as an alternative oxidizing agent to chemicals such as
potassium bromate that was traditionally used in baking owing to its carcinogenic nature. [4]

Lipoxygenase
Lipoxygenase is an oxidoreductase that is commonly known as linoleate. This
enzyme is mainly added to baked items, to improve their final quality. Most
commonly they are added to bleach pigments in dough which are basically soya
flour[12]. By adding this enzyme, a whiter loaf and crumb is achieved. Also,
they improve dough rheology by co-oxidizing the wheat flour proteins of the
dough by strengthening the gluten network. This ultimately enhances proofing
and baking which thus improves the loaf volume. Thus, these enzymes are used
as substitutes to chemical additives. [13]

Fermentation Enhancers

Once the dough has been made the next step is to prove it and thus allow the
dough to ferment. These steps can happen simultaneously. Therefore, yeast Lipoxygenase[11]
fermentation is an essential step in the baking process as one of the final
products of fermentation is carbon dioxide gas that cause the dough to rise[14].
Yeast fermentation involves the following chronological order of enzymes:

First β-amylase digests starch and dextrins to give dextrins and maltose, respectively. Then the enzyme
maltase breaks down the maltose further into glucose molecules that yeast can ferment to produce alcohol and
carbon dioxide utilizing zymase.[15]

However, for sugars such as sucrose, they cannot be fermented using maltase. For them, the enzyme invertase
acts upon them which digests the sucrose into glucose and fructose. These simple sugars are then acted upon
by zymase that convert these simple sugars into alcohol and carbon dioxide. [15]

Anti-Staling Agents or Crumb Softeners

It has been observed that many baked goods after a certain period of time tend to become firm and hard. Often
the term “Stale “is used to describe such items.

Enzymes are therefore used as anti-staling agents to increase the longevity of baked items. A direct effect of
this is that the crumb of baked goods is no longer hard.[3]

Some of the enzymes use as anti-staling agents are as follows:

Maltogenic amylase is a commonly used anti-staling agent. It optimizes the activity of other
amylases in the dough mix. By this, the levels of fermentable and reducing sugars increase in
the mix which make the crumb softer. Thus, they indirectly contribute to the softening of the
crumb[4]. The reason why this enzyme is used is that it is very heat-stable compared to other
amylases such as those of fungal origin. Additionally, it deactivates upon baking so that there is
activity of this enzymes in biological systems.[16]

Laccase is another enzyme that contains copper within its structure. This enzyme catalyses the
oxidation of phenolic compounds. It is a key enzyme that is utilized to form a strong
arabinoxylan network in the dough concerned. It thus improves the crumb structure and
softness and at the same time reduces the stickiness of the dough. [4]

Future trends
As enzymes have replaced chemical additives and have thus taken over the bakery industry, now research is
being carried out as to how their activity can be optimized under different temperature and pH ranges.[4]
This is being achieved through protein engineering and by the creation of recombinant proteins from
Genetically Modified Organisms (GMOs).[4]

This has helped in studies on psychrophilic enzymes that work optimally under low temperature conditions.
Studies show that these enzymes enhance mixing and proofing activity of dough.[4]

Another study shows that recombinant enzymes that have been isolated from GMOs works quite efficiently as
an anti-staling on breads at desired low pH.[4]

References
1. "Enzyme" (https://bakerpedia.com/ingredients/enzyme/). Bakerpedia. Retrieved 27 July 2020.
2. "File:Breads of Russia.jpg" (https://en.wikipedia.org/wiki/File:Breads_of_Russia.jpg),
Wikipedia, retrieved 2020-07-27
3. "Enzymes Used in Baking Industry" (https://infinitabiotech.com/blog/enzymes-used-in-baking-in
dustry/). Infinita biotech. 13 February 2019. Retrieved 27 July 2020.
4. Food Industry. Intechopen. 2013. ISBN 978-953-51-0911-2.
5. "Dough Conditioner Ingredients" (https://bakerpedia.com/ingredients/dough-conditioner-ingredi
ents/). Retrieved 27 July 2020.
6. Ryan, Andrew (10 August 2018). "Enzymes in the Baking Industry: 10 Dough Conditioning
Solutions" (https://www.enzymeinnovation.com/enzymes-baking-industry-10-dough-conditionin
g-solutions/). Retrieved 27 July 2020.
7. "alpha - amylase" (https://en.wikipedia.org/wiki/File:Alpha-amylase.png), Wikipedia, retrieved
2020-07-27
8. "File:White bread 800.jpg" (https://en.wikipedia.org/wiki/File:White_bread_800.jpg), Wikipedia,
retrieved 2020-07-27
9. "Glucose Oxidase" (https://en.wikipedia.org/wiki/File:077-GlucoseOxidase-1gpe-composite.pn
g), Wikipedia, retrieved 2020-07-27
10. "Glucose Oxidase" (https://bakerpedia.com/ingredients/glucose-oxidase/). Bakerpedia.
Retrieved 27 July 2020.
11. "File:Lipoxygenase 1LOX.png" (https://en.wikipedia.org/wiki/File:Lipoxygenase_1LOX.png),
Wikipedia, retrieved 2020-07-27
12. "Baking Industry" (http://web.ist.utl.pt/ist11061/fidel/enzymatic/3/baking.html). Retrieved 27 July
2020.
13. "Lipoxygenase" (https://bakerpedia.com/ingredients/lipoxygenase/#:~:text=Lipoxygenase%2
C%20also%20known%20as%20linoleate,flour%20and%20improves%20dough%20handling.).
Bakerpedia. Retrieved 27 July 2020.
14. "Enzymes" (https://opentextbc.ca/ingredients/chapter/enzymes/#:~:text=The%20two%20princip
al%20enzymes%20present,yeast%20activity%20in%20the%20dough.). BCcampus. Retrieved
27 July 2020.
15. "Enzymes" (https://www.bakeinfo.co.nz/Facts/Bread-making/Bread-ingredients/Enzymes#:~:tex
t=Yeast%20produces%20the%20enzyme%20maltase,bread%20making%20step%20called%2
0fermentation.). Bake Info. Retrieved 27 July 2020.
16. "How enzymes discourage staling" (https://www.bakingbusiness.com/articles/48790-how-enzy
mes-discourage-staling). BakingBusiness.com. Retrieved 27 July 2020.

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