1. Bread improvers Effect on quality: the magic dust? Peter Weegels, Director Innovation&Development Sonneveld Group BV 2011

2. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifiers –Proteins (soja, beans, milk) –Gluten Flavour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

3. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifiers –Proteins (soja, beans, milk) –Gluten Flavour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

4. Background (1) Gluten

5. Background (2)

6. Background (3)

7. Background (4)

8. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifiers –Proteins (soja, beans, milk) –Gluten Flavour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

9. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifyers –Proteins (soja, beans, milk) –Gluten Flavour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

10. Oxidation/reduction Oxidation: crosslinking of glutenin –Ascorbic acid (=vitamin C) –Potassiumbromate Reduction: breaking down glutenin –Cysteine –Glutathion –Inactivated yeast

11. Oxidation/reduction Reduction: breakdown by cysteine Oxidation: crosslinking by ascorbic acid

12. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifiers –Proteins (soja, beans, milk) –Gluten Falvour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

13. Enzymes :  Overview  Amylases  Hemicellulases  Lipases  General considerations

14. Enzymes : Effect and timing in baking Mixing Proofing Baking Storage Gluten oxidases, reductases, transglutaminase, crosslinkers, specific proteases Gas production phospho/galactolipases, hemicelluases,  - amylases Taste and flavour proteases amylases polyphenoloxidases Ovenspring hemicelluases, phospho/galactolipases, amylases, proteases Antistaling ß- amylases, proteases, lipases Bleaching lipoxygenases

15. Enzymes used in breadmaking  Amylases Starch  Hemicellulases Polysaccharides non starchy  Proteases Gluten  Glucose-oxidaseDough oxydoreduction  LipoxigenasesCarotinoids  Lipases Lipids in the dough

16. The purpose of enzymes used in breadmaking During mixing  Improve the quality of the dough  To achieve a uniformity Visco elastic behaviour of the dough (xylanases, oxydoreductases, proteases)

17. The purpose of enzymes used in breadmaking Visco elastic behaviour of the dough (xylanases, oxydoreductases, proteases) Fermentation (amylases) During processing and fermentation  To adapt the dough to the process & equipment  Stress tolerance

18. The purpose of enzymes used in breadmaking In the end product  To improve the quality of the end product  Physical aspect  Sensory aspect Volume, Color (amylases, amyloglucosidases, xylanases) Staling, softness (amylases, xylanases, lipases) Uniform shape (xylanases, oxydoreductases, proteases, lipases)

19. Amylases Effects of amylases in breadmaking  Maltose production for the yeast  Crust coloration  Antistaling (maltogenic amylases)

20. Blank Amylase

21. BlankBacterial amylase

22. Hemicellulases (or xylanases) Water in dough ? FLOUR COMPOUNDS PROTEINS 12% Non Starch Polysacharide 3% Starch 80% Miscellanous 5% WATER BINDING CAPACITY PROTEINS 30% Non Starch Polysaccharide 25% Starch 45%

23. BlankHemicellulase

24. Hemicellulases (or xylanases) Effects in breadmaking  Hemicellulose hydrolysis  Solubilisation of Water Unsoluble  Redistribution of water in the dough  Machineability improvement of the dough  Proof tolerance improvement  Bread specific volume increase  Stickyness in case of overdosage

25. Lipase  formation of mono-glycerides (emulsifier-effect)  Monoglycerides form a complex with starch and enhance crumb softness and reduce staling

26. Effects lipase  gluten strenghtening  volume  fine crumb structure  softness

27. Effects lipase 0.3% DATEM0.5% SSL30 ppm LIPASE

28. Which enzymes have to be used ?  Functionality determines mainly which enzyme have to be used but:  Enzymes give not in every type of bread the same effect due to  difference in flour quality  difference in raw materials  process differences

29. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifiers –Proteins (soja, beans, milk) –Gluten Flavour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

30. Emulsifiers CSL/SSL –Gas retention  volume –Crumb structure  softness Monoglycerides –Crumb structure  softness –Complex with starch  softness DATEM/Dawa –Gas retention  volume –Dough stability  structure

31. Emulsifiers monoglycerides CSL Datem

32. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifyers –Proteins (soja, beans, milk) –Gluten Flavour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

33. Proteins Soja/bean flour –Bleaching if the crumb –Shorter bite Milk proteins –Declaration (milk bread) –Flavour –Shorter bite

34. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifyers –Proteins (soja, beans, milk) –Gluten Flavour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

35. Gluten Augmentations of gluten in the flour Quality increase of meal –Wholemeal –Multi cereal –High degree of dough filling Adaptation of dough properties –Elasticity –Stiffness

36. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifyers –Proteins (soja, beans, milk) –Gluten Flavour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

37. Flavour/colour/salt Flavour –Butter flavours –Bread flavours –Spices (sweet/savoury) –Malt Colour –Curcuma (yellow) –Carotene (orange) –Malt (brown) Salt –Taste –Dough properties –Shelf life

38. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifyers –Proteins (soja, beans, milk) –Gluten Flavour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

39. Nutrients Primarily improvement of the nutritional properties Not for improvement of the technical quality of the bread Vitamins Fibres –Bran –Wheat fibre (cellulose) –Inulin –Glucans (oat and barley fibres) Minerals –Iron Oil/fatty acids (omega fatty acids)

40. Overview Bread: what is in it ? (Background) Breadimprovers: –Oxidation/reduction –Enzymes –Emulsifyers –Proteins (soja, beans, milk) –Gluten Flavour, colour, salt Nutrients (fibres, minerals, vitamins, fatty acids) Conclusions

41. Stability of gas cells during processing most important Breadimprovers: –Increasing stability during processing –Increasing quality of product –To make the difference between products –To cope with variation in raw material properties Flavour/colour/salt and nutrients make even more consumer perceived differences between products Bread there is something in it !