Advances in biotechnology enable development of other new enzymes for the baking industry — enzymes even more specific in function and designed to address specific issues or concerns. Troy Boutte, PhD, group manager, bakery, fats and oils, DuPont Nutrition and Health, New Century, KS, described an improvement over maltogenic enzymes: maltotetrahydrolase. “Maltogenic amylase does not work well in certain applications such as tortillas and in other applications produces products with soft but dry mouthfeel,” he said. “This new enzyme was designed to give softness but to also produce a moister-eating product similar to fresh bread while maintaining resilience.”
Maltotetrahydrolase cuts four glucose units at a time from the side chains of amylopectin. “This greatly reduces staling in baked foods,” Dr. Boutte said. The new enzyme is effective in a wide range of baked foods, especially breads. There’s also a version specific for short-bake items such as hamburger buns and tortillas.
A new enzyme that decreases mixing time without opening the crumb grain or shrinking volume was described by Bernie Bruinsma, PhD, director of special projects, Caravan Ingredients, Lenexa, KS. “If a bakery is waiting on the mixer for 2 or 3 minutes for each dough, this blend will really help the efficiency of the plant,” he said.
He detailed another new all-in-one enzyme blend that improves the quality and strength in cracker products. “It can reduce dough fermentation time and create a more tolerant dough, resulting in stronger crackers that break and chip less,” Dr. Bruinsma said. “It also allows up to 8 hours of lost-time tolerance, eliminating dough wastage from mechanical breakdowns.”