As I’ve mentioned several times in the past few posts, I’ve avoided touching on the subject of enzymes for two reasons.
Link to Yulin HB™
After all, I’ve gotten this far without understanding enzymes, right?
It turns out, I was right on point #2. You can get along perfectly fine without knowing a lick about enzymes.
However, once I started investigating enzymes, I felt like I understood bread in a whole new way. The simplicity of flour, water, yeast and salt fell away as I discovered the complex chemical reactions taking place just under the surface. The elegance of the various bread components and how they work together has been blowing my mind ever since.
Ok, ok, enough teasing. So what are enzymes?
In this post, I will address the following topics:
First off, what the heck are enzymes anyway?
Enzymes are (according to the Internets) proteins that act as catalysts to speed up chemical reactions. In baking, their primary role is to split apart starches, fats and proteins. Without enzymes, both in the bread dough itself and in your saliva and digestive juices in your stomach, you would not be able to digest bread!
Enzymes can be found in yeast and flour. Most of the enzymes at work in flour are activated by water, which is why the chemical reactions don’t take place in the bag of flour sitting on your shelf. The enzymes move throughout a dough once water is added, and the higher the hydration, the better they move around. So, not only does higher hydration contribute to bigger holes in bread, but the bread chemical reactions are more efficient too!
There are two main enzymes that are particularly important to bread – amylases and proteases. There are other enzymes too, but I’ll save them for another time.
The enzymes that break apart starches are called amylases. Their role is to break up the starches in the flour into sugars that can be easily digested by the yeast. Yeast are able to digest both sugars and protein, which is why amylase is so important. If yeast do not have enough available sugars to eat, then they start in on the protein, i.e. GLUTEN. We do not want the yeast eating the gluten, because it would destroy the structure of your bread.
Speaking of proteins, both yeast and flour also contain enzymes that break apart proteins. These enzymes are called proteases. There aren’t a whole lot of proteases in bread, but they are important. By slightly breaking down some of the gluten strands, they give the dough a bit more flexibility and stretch. Protease enzyme activity is controlled by adding salt.
Yeast also contains enzymes that break down the sugars into carbon dioxide and ethyl alcohol, but again, that’s a topic for another time. In researching this post, it struck me how very many enzymes there are that contribute to the overall baking process.
A quick aside: the word ‘enzyme’ itself comes from the Greek enzumos, which means ‘to leaven from within.’ I think that’s pretty cool – a reference to baking is literally the origin of the word enzyme.
If you didn’t think enzymes were important before, that etymological factoid alone might convince you otherwise.
At this point, we know what enzymes are. We know what amylases and proteases are.
How can we harness that knowledge to improve our bread?
The main way we can use our knowledge of enzyme activity is in increasing or decreasing the intensity of certain enzyme activity. The various bacteria, microorganisms, proteins, sugars and fats work in symbiosis so it’s not always possible to control every chemical reaction, but by balancing the activity of certain enzymes, you can achieve a deeper flavor profile with sweet, bitter, sour, and salty.
For example, I’ve written already about inhibiting some of the amylase activity in rye breads so that there is still starch left in the dough to provide structure to the bread in the absence of gluten.
Lactobacillus acidophilus is a bacteria that inhibits amylase by increasing the acidity of the dough. It’s present in sourdough starter and yogurt. By using sourdough starter or yogurt in doughs, especially ryes that have a lot of amylase, you can slow down the conversion of sugars so the dough sets up properly when it is baked.
Another way that we can use our knowledge of enzymes is in knowing how to properly store freshly milled and sprouted grain flours. Regular all-purpose and bread flour do not have much amylase in it. Freshly-milled flours and sprouted grain flours have lots of enzymes that get to work breaking down the fats, proteins and starches quickly. By storing these flours in the freezer, the enzyme activity is slowed down and the flours stay fresher longer.
So, that’s The Science Behind… enzymes! It’s not all there is to know, but it’s a start. I hope you have found this post helpful. As always, if something isn’t clear, be sure to let me know in the comments!
I had a lot of help writing this post from the following websites:
http://www.thebakerynetwork.com/baking-science
Enzymes play a crucial role in the baking industry, providing a wide range of advantages that enhance the quality, uniformity, and longevity of baked products. Through the utilization of distinct enzymatic functions, bakers can develop items that not only boast superior flavor but also align with the preferences of contemporary customers. Embracing the advancements in enzyme technology stands as a pivotal measure towards fostering innovation and achieving exceptional standards in the realm of baking.
Here are ten ways enzymes contribute to the baking process:
1. Improving Dough Strength and Elasticity
Protease Enzymes
Protease enzymes break down gluten proteins in the dough, making it more extensible and easier to handle. This results in dough that is less likely to tear during kneading and shaping, leading to a better rise and improved volume in the final baked product.
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2. Enhancing Fermentation
Amylase Enzymes
Amylase enzymes convert starches into simple sugars, which yeast can ferment more easily. This enhanced fermentation process produces more carbon dioxide, resulting in better dough rise, improved crumb structure, and a more pronounced flavor.
3. Extending Shelf Life
Xylanase Enzymes
Xylanase enzymes break down hemicellulose in the flour, which helps to retain moisture in the baked product. This moisture retention slows down staling, extending the shelf life of bread and other baked goods.
4. Improving Crumb Texture
Lipase Enzymes
Lipase enzymes modify the fat content in the dough, which can improve the crumb texture of baked products. This results in a softer, more uniform crumb and a better mouthfeel.
5. Increasing Dough Volume
Glucose Oxidase Enzymes
Glucose oxidase strengthens the gluten network by cross-linking gluten proteins. This results in improved dough stability and increased gas retention, leading to greater dough volume and a lighter, airier final product.
6. Enhancing Flavor
Maltogenic Amylase Enzymes
Maltogenic amylase enzymes break down starches into maltose, which contributes to a sweeter flavor in baked goods. This natural sweetness can reduce the need for added sugars and improve the overall taste profile.
7. Reducing Mixing Time
Fungal Alpha-Amylase Enzymes
Fungal alpha-amylase enzymes act on starches to produce dextrins, which help to reduce dough viscosity. This can decrease the required mixing time and energy, making the baking process more efficient.
8. Improving Dough Handling
Hemicellulase Enzymes
Hemicellulase enzymes break down hemicellulose, a component of plant cell walls. This results in dough that is more pliable and easier to work with, improving machinability and consistency in automated baking processes.
9. Enhancing Crust Color
Alpha-Amylase Enzymes
Alpha-amylase breaks down starches into dextrins and sugars, which caramelize during baking. This enhances the Maillard reaction, leading to a richer, more appealing crust color.
10. Reducing Crumb Firmness
Transglutaminase Enzymes
Transglutaminase enzymes form cross-links between gluten proteins, enhancing the elasticity and stability of the dough. This results in a softer crumb texture and a more tender bite in the finished product.
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