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ENZYME AS FOOD INGREDIENT (Enzymes (cellulase (ESPECIALLY useful in high…
ENZYME AS FOOD INGREDIENT
Steps in Breadmaking
Mixing the ingredients- To distribute ingredients, develop the gluten & initiate fermentation
Bulk(primary) fermentation- The dough is properly fermented to allow rise
Proofing the loaf- Secondary fermentation- let the dough rise for 60-90 mins before baking
Kneading- Any large gas that has formed are released by kneading
Moulding- Dividing & rounding the dough into individual pieces & desired shape
Baking- The loaf is heated in oven to kill yeast & stop the loaf rising
Cooling- The loaf is cooled to 35C before slicing & wrapping
What Goes Into A Bread?
Yeast
makes dough rise
gives bread its wonderful taste & aroma
When activated by warm liquid, fed by sugar, yeast releases tiny bubbles of CO2 gas. This gas makes dough rise & achieve its light texture after baking
Liquids
Water
blends with flour to create & elastic dough
dissolves & activates yeast
Milk, buttermilk, cream/juice
may be added to enhance flavor /texture
only warm liquid should be added
Additives
potassium bromate
has been banned due to health hazard
chlorine, ascorbic acid
help in bleaching flour to make flour whiter, providing fine grain texture
emulsifiers
to improve dough handling & products overall quality
dough conditioning/ crumb softeners
chemical preservatives
sorbic acid & propionic acid used to inhibit growth of fungi & other microbes
enzymes
used to replace potassium bromate
caramel
used for coloring for more intense brown color
Fat
butter, margarine, shortening or oil add flavor & make bread tender & moist
Salts
important ingredient
slows rising time allowing flavor of dough to develop
adds flavor of baked product
Flour
wheat is most common type
rich in gluten, a protein that gives dough its elasticity & strength
when yeast & flour mixed with liquid & then kneaded or beaten, the gluten forms & stretches to create network that traps CO2 produces by yeast
recipes with whole wheat flour have less gluten, make denser loaves
Enzymes
amylase
have an anti-stalling effect on bread
maximises fermentation process to obtain an even crumb structure
alpha-amylase was the 1st commercial enzyme used to standardize performance
provides yeast with consistent source of sugars for fermentation & darkens the crust color from increased sugars
transglutaminases
builds cross-links between glutamine & lysine
helps strengthen gluten matrix & provides increased volume & stability to breads
lipoxygenases
bleaching & strengthening dough
protease
converts large protein molecules to smaller amino acid chains
can breakdown gluten protein in overly high protein flours
can improve sheeting & machining in products like crackers
asperaginases
hydrolyzes asperagene resulting in reduction of acrylamides, a potential carcinogen
lipases & phospholipases
convert lipids & phospholipids natively present in wheat flour into monoglycerides, diglycerides & FFA
lipases- provide an improved crumb structure in final product
phospholipases- improve dough stability & bread volume
oxidative enzymes (glucose oxidase, peroxidase, lipoxygenase)
catalyze substrate to create natural oxidation which increase disulfite bridges to strengthen gluten matrix & dough
provides similar function as ascorbic acid
key ingredient for replacing potassium bromate
maltogenic amylases
to improve freshness of final bakery goods
can provide better softness, moistness & resilience in final product
hemicellulase, xylanase, pentosanase
work on different parts of insoluble hemicellulose part of starch to lower water absorption by hydrolyzing pentosans
leads to greater extensibility & stability of dough, creating a softer, more flexible dough
cellulase
ESPECIALLY useful in high-fibre bread
breaks cellulose fibrils into smaller units
degradation of cellulose by these enzymes aids in absorption of water
can improve stability by drying dough