Enzymes
Pages 49-58
DOI: https://doi.org/10.1094/0913250961.005
ISBN: 0-913250-96-1
Abstract
Topics Covered
- Sources of Amylases
- Bread
- Dough
- Product Characterisitcs
- Low-Moisture Products
- Troubleshooting
Introduction to Chapter
Successful modification of either the baking process and/or the characteristics of finished cereal grain products must be based on an understanding of the basic components of wheat flour and the effects resulting from their enzymatic modification. A normal hard wheat flour (of about 70% extraction rate) is composed of approximately 82% starch, 12.5% protein, 3.5% fiber, 1.5% lipid, and 0.5% ash (minerals). Soft wheat flours have somewhat less protein (about 8–10%) and correspondingly more starch. The best candidates for enzymatic modification are the starch, protein, and fiber fractions.
In general, several effects can be expected as a result of specific enzymatic modification of the flour components. Keeping in mind that commercial enzymes contain multiple forms of enzymatic activity, one can expect that amylases will produce additional fermentable sugars and will alter the dough consistency, making it softer. Proteases will also soften the dough as the result of gluten protein modification and can produce enough new amino groups to affect product color and flavor through the Maillard reaction. Pentosanases will significantly affect dough rheology and, depending on the moisture content and type of product produced, can adversely affect product texture.
