Bread improversEffect on quality: the magic dust?

Peter Weegels, Director Innovation&Development

Sonneveld Group BV

2011

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifiers– Proteins (soja, beans, milk)– Gluten

• Flavour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifiers– Proteins (soja, beans, milk)– Gluten

• Flavour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Background (1)• Gluten

Background (2)

Background (3)

Background (4)

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifiers– Proteins (soja, beans, milk)– Gluten

• Flavour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifyers– Proteins (soja, beans, milk)– Gluten

• Flavour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Oxidation/reduction• Oxidation: crosslinking of glutenin

– Ascorbic acid (=vitamin C)– Potassiumbromate

• Reduction: breaking down glutenin– Cysteine– Glutathion– Inactivated yeast

Oxidation/reduction

Reduction: breakdown by cysteine

Oxidation: crosslinking by ascorbic acid

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifiers– Proteins (soja, beans, milk)– Gluten

• Falvour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Enzymes :

Overview Amylases Hemicellulases Lipases General considerations

Enzymes : Effect and timing in baking Mixing Proofing Baking StorageGluten oxidases, reductases, transglutaminase, crosslinkers, specific proteases

Gas production phospho/galactolipases, hemicelluases, -amylases

Taste and flavour proteases amylases polyphenoloxidases

Ovenspring hemicelluases, phospho/galactolipases, amylases, proteases

Antistaling ß-amylases,

proteases, lipases

Bleaching lipoxygenases

Enzymes used in breadmaking

Amylases Starch

Hemicellulases Polysaccharides non starchy

Proteases Gluten

Glucose-oxidase Dough oxydoreduction

Lipoxigenases Carotinoids

Lipases Lipids in the dough

The purpose of enzymes used in breadmaking

During mixing

Improve the quality of the dough

To achieve a uniformity

Visco elastic behaviour of the dough

(xylanases, oxydoreductases, proteases)

The purpose of enzymes used in breadmaking

Visco elastic behaviour of the dough (xylanases, oxydoreductases, proteases)

Fermentation (amylases)

During processing and fermentation

To adapt the dough to the process & equipment

Stress tolerance

The purpose of enzymes used in breadmaking

In the end product

To improve the quality of the end product

Physical aspect

Sensory aspect

Volume, Color (amylases, amyloglucosidases, xylanases)

Staling, softness (amylases, xylanases, lipases)

Uniform shape (xylanases, oxydoreductases, proteases, lipases)

Amylases Effects of amylases in breadmaking

Maltose production for the yeast

Crust coloration

Antistaling (maltogenic amylases)

Blank Amylase

Blank Bacterial amylase

Hemicellulases (or xylanases) Water in dough ?

FLOURCOMPOUNDS

PROTEINS12%

Non Starch Polysacharide 3%

Starch80%

Miscellanous5%

WATER BINDINGCAPACITY

PROTEINS30%

Non Starch Polysaccharide25% Starch

45%

Blank Hemicellulase

Hemicellulases (or xylanases) Effects in breadmaking

Hemicellulose hydrolysis

Solubilisation of Water Unsoluble

Redistribution of water in the dough

Machineability improvement of the dough

Proof tolerance improvement

Bread specific volume increase

Stickyness in case of overdosage

Lipase

formation of mono-glycerides(emulsifier-effect)

Monoglycerides form a complex with starch and enhance crumb softness and reduce staling

Effects lipase

gluten strenghtening

volume

fine crumb structure

softness

Effects lipase

0.3% DATEM 0.5% SSL 30 ppmLIPASE

Which enzymes have to be used ?

Functionality determines mainly which enzyme have to be used

but:

Enzymes give not in every type of bread the same effect due to difference in flour quality difference in raw materials process differences

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifiers– Proteins (soja, beans, milk)– Gluten

• Flavour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Emulsifiers• CSL/SSL

– Gas retention volume– Crumb structure softness

• Monoglycerides– Crumb structure softness– Complex with starch softness

• DATEM/Dawa– Gas retention volume– Dough stability structure

Emulsifiers

monoglycerides

CSL

Datem

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifyers– Proteins (soja, beans, milk)– Gluten

• Flavour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Proteins• Soja/bean flour

– Bleaching if the crumb– Shorter bite

• Milk proteins– Declaration (milk bread)– Flavour– Shorter bite

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifyers– Proteins (soja, beans, milk)– Gluten

• Flavour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Gluten• Augmentations of gluten in the flour• Quality increase of meal

– Wholemeal– Multi cereal– High degree of dough filling

• Adaptation of dough properties– Elasticity– Stiffness

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifyers– Proteins (soja, beans, milk)– Gluten

• Flavour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Flavour/colour/salt• Flavour

– Butter flavours– Bread flavours– Spices (sweet/savoury)– Malt

• Colour– Curcuma (yellow)– Carotene (orange)– Malt (brown)

• Salt– Taste– Dough properties– Shelf life

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifyers– Proteins (soja, beans, milk)– Gluten

• Flavour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Nutrients• Primarily improvement of the nutritional

properties• Not for improvement of the technical quality of

the bread• Vitamins• Fibres

– Bran– Wheat fibre (cellulose)– Inulin– Glucans (oat and barley fibres)

• Minerals– Iron

• Oil/fatty acids (omega fatty acids)

Overview• Bread: what is in it ? (Background)• Breadimprovers:

– Oxidation/reduction– Enzymes– Emulsifyers– Proteins (soja, beans, milk)– Gluten

• Flavour, colour, salt• Nutrients (fibres, minerals, vitamins, fatty

acids)• Conclusions

Conclusions• Stability of gas cells during processing most

important• Breadimprovers:

– Increasing stability during processing– Increasing quality of product– To make the difference between products– To cope with variation in raw material properties

• Flavour/colour/salt and nutrients make even more consumer perceived differences between products

• Bread there is something in it !