Pro Tip: Xylanase enzymes play an important role in enhancing the quality of cookies and pancakes.

In the baking industry, the application of enzymes, particularly xylanases, has revolutionized various aspects of the process, most notably in improving dough properties and bread quality.

Sourced primarily from microbial origins like Bacillus subtilis, xylanases play a pivotal role in the hydrolysis of non-starch polysaccharides, particularly in arabinoxylans, present in the cell walls of cereals used in breadmaking.

This enzymatic action leads to significant enhancements in dough handling and bread texture, making these enzymes crucial in modern baking.

Xylanase enzymes also play a significant role in enhancing the quality of cookies and pancakes. By breaking down xylans, a type of hemicellulose found in wheat flour, they modify the flour’s water absorption properties.

For cookies, xylanase contributes to a softer dough, easing handling and shaping, and resulting in a more uniform texture in the final product.

In pancakes, xylanase improves batter viscosity and stability, yielding lighter and fluffier pancakes.

Moreover, xylanase enhances flavor and color in both cookies and pancakes by assisting in the release of sugars and other compounds from the flour matrix.

This is particularly beneficial in whole wheat or high-fiber formulations, where higher levels of hemicellulose can impact texture and palatability.

The primary function of xylanases in baking centers around their impact on dough’s physical properties. These enzymes facilitate the degradation of complex polysaccharides, improving dough handling and bread quality.

The softening of the dough enhances its machinability and positively affects the bread’s texture.

Xylanases also indirectly affect gluten proteins in the dough, modifying its structure and rheological properties. This is crucial for achieving desired characteristics in the final baked product.

In terms of bread quality, xylanases significantly influence volume, texture and shelf life. They improve gas retention in the dough, leading to better rise and a more uniform crumb structure, resulting in bread with a lighter texture and greater volume.

Additionally, xylanases contribute to the softness and elasticity of bread, critical factors for consumer acceptance. The inclusion of xylanases in bread formulation also extends a product’s shelf life.

They exert an anti-staling effect by interacting with the dough’s moisture content and modifying the retrogradation behavior of starches, a key factor in bread staling.

In conclusion, the incorporation of xylanase enzymes in baking offers numerous benefits, from improved dough handling and bread texture to enhanced nutritional value and extended shelf life. These enzymes have become indispensable in the creation of high-quality, consumer-friendly bread and other baked products.

Dr. Senay Simsek, serving as the department head, professor and dean’s chair in food science at Purdue University, possesses a background in cereal science, technology and wheat quality. Her goal is to foster collaboration between producers, scientists and food processors, optimizing research potential in this area.