deutsch       english       español       français      italiano
      にほんご       nederlandse       polska       português        русский      中国人


Enzyme - active breads and rolls


Crispy, light, full of air and yet firm, the rolls present themselves on the breakfast table. The baker must reach into his bag of tricks to ensure consistent quality at all times. Enzymes are the small helpers with a big effect. In contrast to chemical baking agents, which act as substances themselves, enzymes change the baking properties of flour. Their use is popular in ready-made bread mixtures.

a-Amylase splits starch into sugar, enhances flavour and provides baker’s yeast with digestible energy for a looser dough. Phytases speed up the degradation of phytate. They shorten the fermentation time of the dough. Proteases make the dough more flexible and elastic. Hemicellulases, pentosanases and transglutaminases improve dough stability and increase baking volume.

The baker thus saves flour and time for larger, crispier and airier bread dough structures. Enzyme additives are important for deep-frozen dough pieces, which are often baked in show bakeries or in the domestic oven. Only the right enzyme mixture prevents the crust of the frozen product from peeling off during baking. They also deliver the special enzyme cocktail to him free for almost every other bakery product.

Baker asthma is becoming an increasing occupational disease with the use of enzymes. Every year, four times more bakers fall ill with allergies that inhale the enzyme-containing dust than millers who are “only” exposed to the flour dust. Enzymes added during baking do not disappear, but are still detectable in the crust of bread and rolls with special procedures. If you’re allergic to it, you can even get your throat tied by the enjoyment of bread.

Literature
Clinical Experimental Allergy 2000/30(4)/p.560-564
Occupational Medicine 1999/49(3)/p.147-153
Journal of Agriculture and Food Chemistry 2001/49(11)/p.5450-5454

Important in brief
 
Malt flour is the natural enzyme supplier for low enzyme flours. It is produced by controlled germination of cereals. Only the grain’s own enzymes multiply.

Mühlenchemie supplies enzyme inhibitors to all those whose bread dough has too much enzymatic activity.

Allergy sufferers should ask bakeries for bread free of enzyme additives. There is an obligation to provide the customer with information about the ingredients.

imprint     data privacy     images by www.pixabay.com