Enzymes in Bakery: Current and Future Trends
Enzymes in Bakery: Current and Future Trends
1. Introduction
The utilization of enzymes in baking has a rich history that dates back long before their catalytic properties were fully understood. The first fully enzymatic industrial process appeared in the early 20th century, specifically in starch processing, which involves a two-step conversion of polysaccharides. It begins with the liquefaction of starch using bacterial α-amylase, followed by saccharification through fungal glucoamylase.
Click here to get more.
Following World War II, advancements in industrial microbiology and biochemical engineering led to a surge in enzyme applications across various domains, including food, pharmaceuticals, and textiles. Presently, over 80% of the global enzyme market is attributed to industrial applications, with food enzymes securing the largest share.
Recent technological developments, especially in recombinant techniques, have substantially increased enzyme stability, specificity, and yield. This development has broadened the scope of enzymes in food technology.
Enzymes play two primary roles in baking: they can either convert raw materials into the final product or act as additives to enhance the product's functional attributes. Examples include the application of immobilized glucose isomerase to create high-fructose syrup and the use of fungal proteases in dough preparation.
In contemporary baking practices, enzymes have gained prominence due to regulatory limitations on chemical additives, especially in bread production.
This review aims to shed light on the current and future trends regarding enzyme applications in the bakery industry.
2. Bakery enzymes market
The 19th century marked a turning point for the baking industry, coinciding with agricultural mechanization that enhanced bread quality while decreasing its cost, transforming white bread into a staple food.
Industrial enzymes' incorporation into baking has been significant. Reports indicate that Novozymes S/A holds 47% of the global market, followed by DuPont and DSM. Enzymes for food and beverage applications amount to 29% of the enzyme business.
The global enzyme market is evolving, with projections estimating a growth rate of 6.8% annually. The demand for food and beverage enzymes is noteworthy, amounting to approximately $1.22 billion and making up 36.5% of the industrial enzyme market, which is estimated at $3.34 billion.
Projected growth illustrates a rise in the demand for baking enzymes, which is expected to increase from $420 million to $900 million in the coming years, retaining its share within the market segment.
3. Main constituents of baked products
The baking process encompasses various products such as bread, cakes, and pastries, predominantly reliant on wheat flour as the primary ingredient. Variations in baked goods depend on the formulation, where starch, fats, sugars, and emulsifiers might be included.
Bread is fundamentally a mix of wheat flour, water, yeast, and other ingredients. The physical and biochemical processes involved enhance the dough's nutritional and sensory characteristics, while additional enzymes can facilitate quality control and improve the final product.
Besides starch, gluten proteins are crucial for breadmaking. They contribute texture, elasticity, and gas retention, primarily attributed to its constituents - gliadins and glutenins.
4. Baking process
The bread production process can be segmented into mixing, fermentation, and baking. Each phase introduces significant changes in texture and flavor that define the final product.
The role of enzymes, including catalyzing important reactions, enhances properties such as dough consistency and volume expansion, refining the texture and quality of baked goods.
5. Enzymes used in baked products
Enzymes contribute significantly to bakery products in different ways: they can be sourced from flour, act metabolically through microorganisms, or be supplemented externally to improve properties such as dough texture, gas retention, and overall quality.
5.1. Hydrolases
Amylases, proteases, and hemicellulases are commonly employed to enhance dough performance. For instance, α-amylase modifies starch to create fermentable sugars, supporting yeast activity during fermentation.
5.2. Oxidoreductases
Oxidoreductases like glucose oxidase play a crucial role in improving dough strength and reducing chemical reactions that hinder bread quality.
6. Future trends
The future of enzymes in the baking industry leans toward natural alternatives to chemical additives. Consumers increasingly seek healthier options, prompting the development of dietary fiber-enriched bread and gluten-free products.
Innovations will include sourcing novel enzymes and employing genetic engineering to optimize their functionality under specific baking conditions.
If you're looking for more insights into enzyme applications, visit Yulin HB™.
To explore a comprehensive view of baking enzymes, please refer to our detailed resource: Baking Enzymes.