IBIE - 2022 Special Edition & Show Preview - 53

ENZYME SYSTEMS
When working with enzymes, formulators should
consider time, temperature and pH, Dr. Boutte said.
" An enzyme system that works well at a pH
of 5.5 in basic bread may not work well in a
sourdough at a pH of 3.9, " he said. " Likewise, an
enzyme designed to work in a cold dough may
not be optimized for a very warm tortilla dough.
Additionally, time is critical. Enzyme activity will
roughly double for a 20-degree Fahrenheit change
in temperature or a doubling of time available for
the enzyme to work. Likewise, a change of pH
from 5 to 6 may increase or decrease enzyme
activity by as much as 50%. Further, for blends of
enzymes, some enzymes could be increasing in
activity while others are decreasing. "
Reducing oil costs by 15% to 30% is a main
benefit in a dough improver from Pak Group North
America. The non-GMO enzyme system lowers
uses rates by up to 50%, depending on the recipe.
bread by enhancing gluten functionality. Depending
on the application, gluten may be reduced from 20%
to 50% in high-fiber bread formulations. Mix time
may be reduced by about 33%.
Vital wheat gluten reduction may be achieved
across various baked foods applications with the
right enzyme blend, said Elyse Buckley, senior
regulatory specialist for Lesaffre.
The baking industry has
dealt with soaring vital
wheat gluten prices.
" The feasibility of using less vital wheat gluten
depends on the processing conditions, product
characteristics and wheat flour protein level, "
she said. " Doughs machined and proofed on
strenuous production lines need the additional
gluten level for maintaining volume throughout
the process. As such, it is challenging to use
less gluten in these formulations without risking
making delicate doughs prone to deflating. Hot
dog and hamburger buns require vital wheat
gluten for maintaining hinge strength in the final
baked product. Additionally, starting with a higher
protein wheat flour enables reducing vital wheat
gluten usage since there is more inherently present
protein to optimize with enzymes. "
Keeping it clean
Consumer interest in clean labels remains elevated,
which was evident in the 2022 Food and Health
Survey from the International Food Information
Council. Among respondents following a diet
or eating pattern in the past year, 16% said they
were following a clean eating pattern, the top
answer. When asked why they sought natural food
and beverages, 47% said they wanted to avoid
artificial ingredients, which trailed only 54% who
said natural foods generally are healthier for you.
Thirty-six percent, the fifth highest percentage,
said they were worried about potential harmful
additives or chemicals in food.
Enzymes may play a role in clean eating.
IFF, New York, recently launched Enovera
3001, a label-friendly dough strengthener. The
enzyme system replicates the robustness and
functionality of conventional dough strengtheners
in a formula without DATEM, monoglycerides or
crutch additions. In application trials, Enovera 3001
provided the same shocked and baked volumes
as dough formulated with traditional emulsifiers
DATEM and monoglycerides. Application trials also
found equivalent resilience and comparable crumb
structure quality when using Enovera 3001 in
wheat bread compared to control and competitive
market solutions.
Cain Food Industries offers AlphaFresh, a
label-friendly mold inhibitor. The company uses a
proprietary fermentation process to produce an
enhanced blend of organic acids that inhibits mold
with minimal impact on yeast fermentation.
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