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 !