World Grain - May 2008 - 47

FEATURE: ENZYMES IN BREADMAKING

areas, not allowing for ingredients adding to costs;
* the volume yield;
* coping with varying wheat properties; and
* compensation for performance
losses of composite flours.

Fig. 3: Comparison of glucose oxidase and sulfhydryl oxidase in steamed bread. Wheat flour:
DNS/CWRS; basic treatment: 40 ppm ascorbic
acid (AAc); over-proofed samples only.

research data (Frost & Sullivan, 2004,
2005, Fredonia, 2007) and on the author's data and estimates. The Asia-Pacific area is expected to grow at a similar
rate as the U.S., while growth in Africa
and Latin America will be closer to the
development of the European market.
The general enzyme requirements and
trends differ significantly between developed and emerging markets. Developed
markets are mainly looking for:
* reduction of prices of classical enzymes;
* new enzymes with new functionalities;
* enzymes for replacement of
chemicals;
* enzymes for increasing the shelf-life
of baked goods with soft crumb;
* segregation of enzymes from conventional and GM micro-organisms.
As for emerging markets, their concerns
are centered on the following factors:
* classical enzymes being used;
* bread prices are regulated in some

RECENT DEVELOPMENTS
The enzymes currently being used
most widely in the baking industry
are (more or less in order of decreasing importance): fungal α-amylase;
hemicellulase (comprising pentosanase and xylanase); lipolytic enzymes
(lipase, phospholipase, galactolipase
etc.); glucose oxidase; protease (endopeptidase); intermediate heat-stable
α-amylase; and glucoamylase.
Recent enzyme developments comprise: asparaginase for avoiding acrylamide formation; sulfhydryl oxidase as
dough strengthener; feruloyl esterase as
a rheological tool for improved flavor
formation and possible for improved nutrional value of baked foods; and more
specific lipolytic enzymes not acting on
triglycerides for bread and cake applications in recipes, including shortening or
butter, or as egg replacement.
Acrylamide is a potentially carcinogenic substance found in baked and fried
food items. Potato products, wafers, biscuits and crispbread are most affected.
It is formed during the Maillard (caramelization) reaction. At present there are
no defined limits for acrylamide in food,
but national "warning thresholds" exist.
The amino acid aspargine is the key
factor in acrylamide formation. In a
Swedish study (Holmgren, 2007), adding aspargine increased acrylamide from
80 parts per billion (ppb) to as much as
6,000 ppb. It forms mostly in the crust
(99%), which indicates an influence of
temperature and/or humidity. Darker
products have higher acrylamide values.
The addition of sugars or their enzymatic removal has no effect on acrylamide.
Temperatures above 200 degrees C (392
degrees F), lower final product humidity
and baking powder, in particular, with
ammonium bicarbonate, increase acryl-

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