Enzymes
Enzymes are protein structures in nature that facilitate specific chemical reactions quickly and efficiently. They are highly selective, catalyzing only specific reactions for certain molecules. Due to their specificity, enzymes have widespread applications in various food production processes and continue to increase in number as more enzymes are commercialized. New enzymes provide innovative opportunities for optimizing production processes. The baking industry, especially bread production, benefits from the use of enzymes, which will be briefly discussed here (Enzymes: Nano Robots of Innovation).
Amylases
Amylases are responsible for breaking down the glucose chains in starch molecules, releasing oligosaccharides (starch, industrial features, and limitations). Depending on the conditions, different types of oligosaccharides are produced. Various amylases, such as alpha-amylase, beta-amylase, and glucoamylase, are commercially available, and some companies offer enzyme mixtures tailored for specific products. The action of these enzymes on the flour starch of baked goods releases sugar compounds, which influence the growth of fermenting agents like yeast and sourdough bacteria, as well as the color and flavor of the final product (color in processing, target or damage). These compounds are key to the reactions that produce the distinctive color and aroma of baked goods. Additionally, amylases positively impact starch molecules by altering retrogradation behavior, delaying the staling of the final product.
Proteases
Proteases hydrolyze the amino acid chains in proteins according to a specific pattern, modifying the physical and functional properties of proteins. Commercial proteases are used to modify and break down protein chains in flour, which affects the physical properties of dough and, consequently, the final product. The reduction in mixing time, dough extensibility, and modification of volume and porosity of the final product depend on the type and concentration of protease used.
Hemicellulases
Hemicelluloses are semi-cellulosic, polysaccharide compounds found in cereal flours and include various fiber-like molecules. Different commercial enzymes are designed to break down the polysaccharide chains in these compounds. A mixture of hemicellulases is offered by enzyme manufacturers to maximize the degradation of hemicellulose compounds. These compounds may be marketed under the name xylanase in the commercial sector. By breaking down insoluble hemicelluloses, their weakening effect on the protein network of flour is reduced, and dough viscosity improves. These modifications ultimately enhance the volume and texture of the final product.
Lipases
Lipases are enzymes that break down fatty acid bonds in triglycerides and phospholipases. While natural lipases from grain seeds are typically avoided in flour due to their negative effects and ability to promote oxidation, engineered commercial lipases can positively impact the rheological properties of dough, texture, and the porosity of the final product. These positive effects are linked to the formation of mono- and diglycerides, which exhibit beneficial surface-active properties that influence the protein network and help preserve gas bubbles in dough during baking.
Asparaginase
A harmful and carcinogenic compound formed during improper baking processes is acrylamide. The formation of acrylamide stems from the Maillard reaction between proteins and reducing sugars, particularly the chemical reaction between the amino acid asparagine and glucose. Baked goods are exposed to Maillard reactions due to high temperatures and low moisture content. While these reactions are responsible for the flavor, aroma, and color of baked products, acrylamide formation is also a by-product, which can occur if the process is not well-controlled. In response to growing concerns about high acrylamide concentrations in baked goods, the commercial enzyme asparaginase has been introduced to reduce asparagine levels and, consequently, decrease acrylamide formation.
