ENZYMES IN BAKING

3a t s )

The estimate made by the Ministry of Food Processing Industries (1998), the total market of bakery roducts, bread and biscuit is estimated at 1!"mn ton and 1!1mn ton res ecti#ely! The cake market is estimated at $!%mn ton! The organi&ed segment of the biscuit market is estimated to be $!%%mn tons 'hereas the unorgani&ed sector accounts for the balance $!((mn tons! )read market is estimated to be gro'ing at around *+ a in #olume terms, 'hereas the biscuit market in the recent years has 'itnessed a little higher gro'th at around 8,1$+ a! -ithin the biscuit category, cream and s ecialty biscuits are gro'ing at faster ace at .$+ a, 'hile the o ular segment is gro'ing!
Industrial Enzymes Industrial enzymes business has been growing in India. It was estimated to have touched Rs 375 crore with growth rate of 17 percent for the year 2 5! ". #ovozymes and $iocon contribute over 5 percent of the total enzymes revenue. $iocon is leading the Indian enzymes sector with Rs %5 crore &2 5! "' followed by #ovozymes. (he other leading companies in this sector include )dvanced *nzymes (echnologies+ Rossari $iotech+ ,aps India+ -yte. India+ /umis $iotech and (e.tan 0hemicals. (here are about 15 companies involved in enzymes business with few into manufacturing. (he rest are into the mar1eting business. )lthough the sector has been on growth tra2ectory+ with no

regulatory issues it is still to get the attention of the entrepreneurs. (he sector saw no new companies during the year. It is because of high initial cost involved in setting up the facility and also lac1 of s1illed people with technical 1now how. 3nly handful of companies li1e $iocon+ )dvanced *nzymes+ /umis $iotech+ ,aps India+ (e.tan 0hemicals+ Rossari $iotech have established manufacturing facilities in India. (he rest are involved in the formulation and trading activities. Indian companies are manufacturing microbial enzymes but still loo1 at importing glandular enzymes. (he companies have been importing enzymes from 45)+ 0anada and 0hina. (he companies are now loo1ing for newer areas li1e food processing+ agriculture+ animal nutrition+ dairy+ a6uaculture and marine besides the conventional areas such as pharmaceuticals+ te.tiles+ breweries+ chemicals+ and tannery etc. 7espite the sector witnessing a growth of 17 percent+ $iocon8s sales from enzymes have registered a decline of 5.3 percent during the year due to capacity constraints. (he increased capacity conse6uent to the setting up of the new facility at $iocon 9ar1 is e.pected to contribute to the growth of enzymes in the coming years. $iocon develops and mar1ets a mi. of specialty and industrial enzymes for a broad range of industries. $iocon+ the first enzyme company globally to receive the I53 : 1 accreditation+ and India8s largest producer+ supplies enzymes to over 5 countries across a wide range of industry segments including healthcare+ beverage+ brewing+ ba1ing+ fruit 2uice+ starch ; alcohol+ sugar+ animal health+ paper ; pulp+ leather and detergent. #ovozymes+ a multinational involved in mar1eting of enzymes through its distributors in India+ has successfully introduced the enzymatic degumming of rice bran oil. (he leading rice bran oil refining companies in India have been using the enzymatic degumming process that minimizes losses of oil+ produces consistent degumming results+ reduces water consumption+ and is more environmentally sound. #ovozymes8s ba1ing enzymes <ungamyl+ 9entopan+ /ipopan+ =luzyme and #ovamyl used to improve western!style bread have received good response from the customers. 5imilarly /umis $iotech+ a flagship company of Rs 1" crore >geni. group has launched its indigenously developed pero.ide 1iller used for removing residual pero.ide from the bleach. )dvanced *nzyme (echnologies &formerly )dvanced $iochemicals'+ another leading enzyme manufacturer+ has consolidated its position during the year by increasing its sales revenue registering a growth rate of ?1 percent. It is e.pected to increase its growth rate during the year since two of its new manufacturing facilities+ one at Indore in ,adhya 9radesh and other at (hane in ,aharashtra+ would be operational during the current financial year. )dvanced has invested Rs ?5 crore in these two facilities besides setting up an R;7 facility. <or )dvanced *nzyme+ last year was a year of development. It focused on product and process developments. It successfully complied for the 5>)/ International )udit for 3rganic 0ertification. @ith this+ it 2oined the 5>)/ International 9rogram for 3rganic 0ertification for its agriculture product )gro5*$+ an organic bio enzyme. Rossari $iotech+ an I53 : 1A 2 company and manufacturer of enzymes for te.tile processing+ has started new concept of enzymatic bio!scouring. (o meet the growing demand+ it imports enzymes from the 45 and supplies the formulations to the Indian companies. It has increased its number of customers too during 2 5! ". 7uring 2 5+ /umis $iotech received approval from =*)0 to import 7enima. 3::5+ 7enima. 1" /+ 7enima. )cid B0/ and )6uazyme 4ltra 12 / from #ovozymes+ 7enmar1 with couple of conditions for value addition and e.port purpose. 0onsidering the potential and opportunity in enzymes+ few companies are e.panding their manufacturing facilities so that they can also e.port their range of products. (he government of

India has also been considerate to the sector+ as it has been funding many pro2ects related to industrial enzymes. (his will help the industry to growth and compete with the global players by launching new products in near future.

BAKERY LAGS BEHIND DAIRY. $a1ery products are consumed virtually everywhere across the globe and ma1e up more than 2 C of all pac1aged food sales. @orldwide+ the sector was worth D2?5 billion &45E311 billion' in value sales in 2 5+ e.ceeding those of the dairy sector at D223 billion &45E2%3 billion'. )nd yet+ where fortified and functional products are concerned+ ba1ery is lagging behind. <ortifiedFfunctional ba1ery products accounted for less than 2C of total ba1ery value sales+ compared with dairyGs 7.5C. 7airy has also beaten ba1ery in the growth sta1es H 31C for fortifiedFfunctional dairy compared with 2 C for fortifiedFfunctional ba1ery during 2 2! 5. 4nli1e the dairy sector where fortifiedFfunctional products are found virtually throughout+ most of the ba1ery sectorGs are concentrated in one subsector H brea1fast cereals H which accounts for "5C of sales.

7airy manufacturers were remar1ably 6uic1 at capitalizing on their productsG naturally healthy image as an e.cellent source of calcium and vitamins. In many countries+ including the 45+ dairy producers started to routinely fortify mil1 bac1 in the 1:3 s+ in line with a governmental public health policy geared at eradicating malnutrition. (he dairy industry has built on this+ by further fortification+ innovation and promotion. In contrast+ the ba1ery industry was slower to catch on. Iowever+ the ba1ery sector is in no way inherently disadvantaged here H many ba1ery products are also considered a naturally healthy staple food+ and people have been benefiting from their fortification for decades. In the 4>+ the fortification of white flour with thiamine+ iron+ niacin and calcium is mandatory. In the 45 enrichment of white flour and bread has been mandatory in many states in the 1:5 s and

nationwide since 1::3. <olic acid was added to the mandatory mi. in 1::% to help prevent neural tube defects in newborns. Iowever+ it too1 the arrival of the )t1ins 7iet to truly 2olt the ba1ery world out of its slumber where fortification is concerned. 5uddenly+ ba1ery foods were JevilJ and full of fattening carbohydrates. <rantic innovation was the result of the fad+ and sales of reduced!carb ba1ery items grew five!fold between 2 2 and 2 5. (he fad 6uic1ly died out+ but left the industry with the realization that ba1ery could no longer rely on either its staple or indulgence status. (he global health!and! wellness trend was gathering momentum+ consumers needed to be courted+ and mar1et share fought for. (he only way forward for ba1ery was innovation. PUTTING BA K THE R!UGHAGE. <iber is a natural component of grain and conveys many health benefits+ from regulating bowel movements and increased levels of satiety to reducing cholesterol levels and possibly even preventing bowel cancer. ,uch li1e the dairy industry turning away from sterilizing its yoghurts and going Jbio live+J the ba1ing industry is putting the roughage bac1 in. Indeed+ fiber is one of the main global growth drivers of health!and!wellness ba1ed foods. In the 45+ high!fiber breads grew by 15C in 2 5+ and *uromonitor International predicts a further increase by ? C between 2 5 and 2 1 . 5oluble fiber has been elevated to advanced functional heights+ especially since one of its components+ beta!glucan+ was approved for heart health claims by the 45 <ood and 7rug )dministration in 1::%+ reviving the 1:% s oat craze. (he ne.t big thing on this front will be barley+ which also contains beta!glucan. In ,ay 2 "+ the <7) e.tended the heart health claim to barley. 0argill+ ,inneapolis+ ,#+ 45)+ recently introduced $arliv barley beta!glucan+ an ingredient mar1eted as cholesterol!reducing. PLANT STER!LS AND !"EGA#$ !ILS. (he most remar1able innovation of recent years was the launch of cholesterol!reducing functional spreads with added phytosterols+ introduced by Raisio and 4nilever. )lthough these products are not doing well in the 45+ they are a hit in *urope+ and the dairy industry+ was the first sector to benefit H successfully integrating phytosterols and stanols into drin1ing yoghurts and other products. $a1ery is now following suit. *arlier this year+ <innish!owned <azer $a1eries was given the go! ahead by the *uropean 0ommission to mar1et its sterol!enriched rye bread. In the 45+ 0argill announced in Kune 2 " that $imboGs 3roweat brand was the first to contain 0argillGs 0oro@ise plant sterols. 5uch products will do well on the *uropean mar1et and+ with sufficient promotion+ should also appeal to the ageing 45 population. )n even bigger phenomenon is the omega!3 craze+ which also originated in the oils and fats sector. )lthough omega!3 fatty acids are not naturally associated with dairy products+ the dairy industry translated this trend into product launches+ and omega!3!enriched mil1s are now on the mar1et. $a1ery can count itself luc1y where omega!3 is concernedA <la. seed is absolutely pac1ed with it and relatively easy to integrate into breads. *uropean ba1ers have a definite advantage here H =erman+ )ustrian+ 5wiss and 5candinavian consumers+ among others+ traditionally appreciate heavy breads spi1ed with an assortment of seeds. <7) duly approved a health claim pertaining to omega!3+ and ba1ery manufacturers and retailers+ including @egmans <ood ,ar1et+ $imbo $a1eries 45)+ (he $a1er and )rnold <oods 0o.+ have launched omega!3 fortified breads in the 45. )dvances in omega!3 production from fish oil have greatly helped this trend+ and things will be heating up even moreA ,arte1 $ioscience 0orp.+ 0olumbia+ ,7+ 45)+ announced in Kune 2 " that it struc1 a 15!year deal with =eneral ,ills+ ,inneapolis+ ,#+ 45)+ with the aim of integrating

,arte1Gs omega!3 oils into as many ba1ery products as possible. )nother Kune 2 " announcement of the 2oint mar1eting and development partnership between 9uleva $iotech+ =ranada+ 5pain+ and (he @right =roup+ 0rowley+ /)+ 45)+ shows the industryGs commitment to creating new products and mar1ets for omega!3s. %ERTILE %UTURE IN THE EAST. (he 45 is undoubtedly the most advanced mar1et in terms of fortifiedFfunctional breads and biscuits+ accounting for 3?C and "1C of global sales+ respectively. Iowever+ the mar1et is still in its infancy and the potential and innovative drive of other countries is not to be underestimated. 5panish manufacturers+ for e.ample+ are very active on the fortifiedFfunctional ba1ery front. )dult!oriented biscuits are starting to flourish there+ starring a line! up of sophisticated ingredients such as digestive enzymes+ antio.idant!rich green tea and+ of course+ plant sterols and fiber. In *astern *urope+ e6ually interesting developments are starting to ta1e root. (he Iungarian fortifiedFfunctional bread mar1et is worth D11.% million &45E15 million'+ topped by =yori 5LtoGs 5eleno+ a selenium!enriched bread. *astern *urope is a developing mar1et+ and fortifiedFfunctional ba1ery is a tiny segment+ but its potential is significant. (he global health!and! wellness trend has given rise to better!for!you

Bakery and Confectionery

Introduction
The estimate made by the Ministry of Food Processing Industries (1998), the total market of bakery product, bread and biscuit is estimated at 1 !mn ton and 1 1mn ton res"ecti#ely The cake market is estimated at $ %mn ton The organi&ed segment of the biscuit market is estimated to be $ %%mn tons 'hereas the unorgani&ed sector accounts for the balance $ ((mn tons )read market is estimated to be gro'ing at around *+ "a in #olume terms, 'hereas the biscuit market in the recent years has 'itnessed a little higher gro'th at around 8,1$+ "a -ithin the biscuit category, cream and s"ecialty biscuits are gro'ing at faster "ace at .$+ "a, 'hile the "o"ular segment is gro'ing

Production area
)esides the industrial areas in leading metro"olis the bakery product / confectionery are carried on small, scale basis also at household le#el -hereas, the confectionery industry has de#elo"ed remarkably 'ith the international brand mingling 'ith the domestic market toffees, chocolates etc "roduced at large scale in im"ortant industrial regions of the country

Growth promotional activities

In 19**, *8 0o#ernment reser#ed the confectionery bread and biscuit manufacturing for small scale and restricted entry of large "roducers 1uring the last . decades, small and unorgani&ed "layers shared the gro'th in the industry 2urrently, there are an estimated . million bakeries across the country engaged in "roduction of bread, biscuits and other "roducts The Indian confectionery market is segmented into sugar,boiled confectionery, chocolates, mints and che'ing gums 3ugar,boiled confectionery, consisting of hard boiled candy, toffees and other sugar,based candies, is the largest of the segments and #alued at around 4s .,$$$ crore The confectionery industry has a current ca"acity of 8!, $$$ tonnes, the market is gro'ing at the rate of 1$, 1!+ "er annum The estimated annual "roduction of bakery "roducts in India is in e5cess of 6 million tonnes, of 'hich bread accounts for nearly !$+ and biscuits 6*+ in #olume terms in the organi&ed sector The bakery sector in India is one of largest segments of the food "rocessing industries7 annual turno#er in #alue terms is a""ro5imately 8 9$$ million

Types

2hocolates, hard,boiled s'eets, che'ing gum and other "roducts are a ma9or gro'th area The bakery industry includes basic baked "roducts like breads, biscuits, cakes, "astries, rusks, buns, rolls etc

Though the usage of en&ymes in an industrial scale in the food industry is a recent "henomenon, the usage of en&ymes in food "re"aration "er se is hundreds of years old For generations, en&ymes ha#e been used for the im"ro#ement in te5ture and a""earance, enhancement of nutritional #alue and generation of a""ealing fla#ors and aromas 2urrently the a""lications for en&ymes can be found in bakery, cheese making, starch "rocessing and "roduction of fruit 9uices and other drinks :mong the en&ymes used in food a""lications, those used in bakery industry constitute nearly one third of the market The market gro'th rate is the highest for the bakery en&ymes among all the food en&ymes The e#er e5"anding a""lications of the en&ymes in the bakery segment are the

reason behind the fast gro'th The bakery "roducts ha#e undergone radical im"ro#ements in ;uality o#er the "ast ten years in terms of fla#ors, te5ture and shelf,life The usage of en&ymes is the biggest contributor for these im"ro#ements The baking industry makes use of four ty"es of en&ymes :mylases are used to con#ert starch to sugar and to "roduce de5trins For strengthening and bleaching of the dough, <5idases are used =emicellulases and Proteases are the en&ymes 'hich act on the 'heat "rotein, gluten -hile hemicellulases im"ro#e gluten strength, "roteases reduce gluten elasticity :ll these en&ymes together "lay an im"ortant role in maintaining bread #olume, crumb softness, crust cris"iness and bro'ning and maintaining Freshness :mong all the food a""lications, the usage of en&ymes in the baking industry is the most com"licated :nd some consider >n&yme blending in baked goods to be an art form The blending has to be "recise in order for the en&ymes to effecti#ely and consistently deli#er the desired benefits This re;uires some "lanning and a lot of understanding on the "art of the designer of the blend The blender should be 'ell #ersed 'ith the effects of factors like tem"erature, acidity of the dough and time gi#en for the chemical reaction

Genetic engineering: opportunities missed In the early 198$s, the en&yme industry started to e5"loit the de#elo"ments taking "lace in the fields of biotechnology and genetic engineering This meant a ra"id and radical de#elo"ment in the en&yme "roduction technologies The "otential to im"ro#e the "roduction efficiency and the "roduct ;uality of en&ymes through genetically modified organisms is immense )ut the ado"tion of 0M<s by the baking industry can hardly be described as smooth 0eneral "erce"tion among the "ublic for 0M<s is negati#e This attitude of consumers to'ards 0M "roducts has been a ma9or factor for com"anies to go slo' on full con#ersion to more economically "roducti#e biotechnology,based manufacturing "rocesses In this as"ect the consumer "erce"tion in the ?3 is highly influenced the consumers in >uro"e, 'ho are dee"ly sus"icious of 0M<@sA0M foods The en&yme manufacturers in the ?3 ha#e also contributed 'ith their inability to con#ince the "ublic of the safety of genetic modification The 0M contro#ersy is holding u" en&ymes 'ith #ery "romising "otential in baking a""lications

Chemical processes set to go the Bromate way >n&ymes are fast re"lacing many chemical "rocesses in the baking industry The ra"id decline in the usage of bromates is a case in "oint Potassium )romate 'as the most 'idely used #olume enhancer and dough strengthener 3ince bromate@s carcinogenic effects 'ere made "ublic in 198., its usage 'orld o#er has come do'n drastically 2ountries like the ?B and 2anada ha#e com"letely banned its usage Though there is no legal ban on the use of bromate in the ?3, due to the increasing health a'areness, both the consumers and the baking industry ha#e been a#erse to its usage The en&yme industry has "ro#ided an effecti#e re"lacement for bromate The en&yme al"ha, amylase in combination 'ith :scorbic acid is the most used substance to im"ro#e the #olume and the ;uality of the crumb There are many custom blends a#ailable in the market 'ith o"timi&ed mi5ture of ascorbic acid and :l"ha,amylase Enhanced shelf life breathes life into the industry! The single biggest contribution of en&ymes to the baking industry is the enhancement of shelf,life Most of the bakery "roducts undergo a "rogressi#e deterioration of ;uality 'hen stored at ambient tem"eratures beyond a "oint of time This deterioration is termed as staling >n&ymes slo' do'n the staling "rocess by im"ro#ing the moisture retention in baked "roducts The addition of dough strengthening en&ymes like :l"ha,amylase 'ill create o"timally de#elo"ed and functional "rotein structure This results in a softer crumb and considerable increase in the shelf life of the final

"roduct Industry e5"erts feel that the im"ro#ement in shelf life is one of the biggest gro'th dri#ers for the bakery en&yme industry "arkets : Bigger players hold the sway! The ma9or com"anies in the bakery en&yme market are of three ty"es Manufactures such as 13M "roduce en&yme for both ca"ti#e use and free market sales 3ome manufacturers focus on selling to end,users and resellers Then there is a category described as co, "roducers or blenders, 'ho su""ly s"eciali&ed blends to the end,user industry based on s"ecific re;uirements The 2urrent market leaders in the ?3 markets for )akery en&ymes are Co#o&yme, 1anisco and 13M in that order This is a business based on "roduct inno#ation and the ability to inno#ate is "ro"ortional to the in#estment a com"any can make in 4/1 3ince 4/1 is e5"ensi#e to culti#ate and also maintain, only large com"anies 'ith significant resources and strength in the different functional areas 'ill be able to remain com"etiti#e

Enzymes& 'alua(le Assets

Se)tem(er *++, ## Ne- Te./n0l01ies

By: Suanne J. Klahorst Contributing Editor

En&ymes , the biological catalysts regulating the chemical reactions necessary to sustain life , are regarded either as roblems or solutions, de ending on their im act on food rocessing and roduct /uality!

For the fresh,cut fruit and #egetable rocessors, endogenous en&ymes from lant tissues are res onsible for bro'ning, ad#erse fla#or changes and te0ture loss , changes that need to be a#oided by blanching, chilling, free&ing, acidification or sterili&ation! In a bakery o eration, en&ymes are #ie'ed as #aluable assets that make the 1ob of turning out consistent bakery roducts a little easier! 2istorically, malt e0tracts , 'hich are rich in nati#e barley en&ymes , 'ere added to doughs to get the benefit of those en&yme acti#ities! Today, it is common to su lement nati#e flour en&ymes 'ith e0ogenous en&ymes roduced by microorganisms, articularly amylases, roteases and 0ylanases! 3ome of the benefits of en&ymes in bakery roducts are consistently im ro#ed machinability, higher loaf #olume, smoother crumb characteristics and longer shelf life! 4lmost all food roducts are made from li#ing systems, so all foods are sub1ect to at least one, but ty ically do&ens, of en&ymatic reactions! That5s 'hy en&ymes re resent not only the most challenging roblems, but also ro#ide the most elegant solutions in food roduct and rocess design!

Promising proteases
*nzymes are commonly named for the substrates they catalyze+ with a few e.ceptions. (heir purpose is to enable a reaction that alters the chemical structure of that substrate+ indicated by the added suffi. J!ase.J *nzymes that hydrolyze protein are termed proteinase+ or more

commonly+ protease. @hile proteases are specific for protein+ they are 6uite versatile in their capacity to hydrolyze a variety of protein bonds from different sources ! both animal and vegetable. <or each type of enzyme and each type of protein+ the end!products of the reaction are different. In the case of the specialized mammalian protease called chymosin+ a limited hydrolysis of mil1 protein is achievable for the specific purpose of forming a protein curd for cheesema1ing. 3ther types of proteases are able to convert solid proteins from meat+ fish or legumes into li6uid slurries or protein hydrolysates+ as in the production of savory flavors. 5ome proteases are effective at hydrolyzing proteins all the way to amino acids.

4lthough a 'ide #ariety of bacterial and fungal roteases are no' a#ailable, a ain still en1oys a certain o ularity as a natural lant en&yme that can achie#e results similar to those of the high,tech microbial roteases that threatened to make it obsolete! Pa ain has en1oyed a market in se#eral industries, including bre'ing, 'here it has been used for chill, roofing beer #ia its ability to degrade the rotein com onent of ha&e! Pa ain has its limitations, ho'e#er! Most a ain is im orted from regions of the 'orld 'here a s ecial #ariety of a aya fruit is gro'n for its rotease en&yme content! Pa ain im orters usually ha#e #ery little control o#er the en&yme e0traction and urification rocess! 6uality can #ary as a result! 7alley 8esearch, Inc!, an en&yme com any based in 3outh )end, I9, finally eliminated t'o limitations of a ain! :Pa ain has an odor reminiscent of old gym socks,: e0 lains President 4rt 3ears! :4fter t'o years of 'orking 'ith a ain gro'ers in India, 'e de#elo ed an im ro#ed en&yme,reco#ery rocess that not only results in an en&yme roduct 'ith less odor, but eliminates the use of metabisulfite as a reser#ati#e!: 7alley 8esearch also is marketing another lant rotease for food rocessing! ;alled :actinidin,: it is e0tracted from ki'i fruit! 4s the selection of roteases from #arious lant, animal and microbial sources increases, the o ortunities for combining en&ymes to create ne' food ingredients multi ly! Proteases, in articular, are becoming #aluable tools in the con#ersion of rotein by roducts into high,#alue functional ingredients! <amel 3! 2amada, Ph!=!, research chemist, 3outhern 8egional 8esearch ;enter, >3=45s 4gricultural 8esearch 3er#ice, 9e' ?rleans, s eciali&es in en&ymatic modification of roteins for e0 anded food uses! 2e currently collaborates 'ith @ouisiana 3tate >ni#ersity in the identification and de#elo ment of ne' uses for rice bran! :8ice bran is sold for as little as . cents a ound, but the bran contains from 1.+ to .$+ rotein,: 2amada says! :If these roteins could be reco#ered and solubili&ed, the rotein #alue could be considerably higher!: )y combining t'o food,grade roteases from 9o#o 9ordisk, )as#aerd, =enmark, 2amada demonstrated that he could reco#er roteins from rice bran and im ro#e them to the e0tent that they e0hibited emulsifying functionality similar to casein! 2e resented the results of his ongoing research at the IFT 4nnual Meeting in <une!

Two are better

*nzyme companies specialize in leveraging the synergistic effects of more than one enzyme to improve the functionality in food systems. 3ne of the most comple. and precise enzyme!blending

challenges is the ba1ing industry. @ith specific enzymes for degrading each of the components of flour+ including starch+ protein+ and .ylans &pentosans'+ the possibilities for combining all the activities into one product are nearly infinite. In ba1ing+ enzyme blending is as much an art as a science. 5ince flour composition is not consistent+ enzyme blends must be fool!proof enough to consistently deliver the desired benefits+ without overtreating the dough to the point that product 6uality or machinability is lost. (he enzymes used in ba1ing enzyme blends also must be temperature!labile enough to inactivate at ba1ing temperatures+ to avoid residual changes in the final product on the shelf.

3ome en&yme combinations are targeted for a articular flour ('heat, rye, oat) or a articular finished roduct, such as bread or crackers! 8ye and oat flours contain sticky 0ylan and glucan olymers that make rocessing troublesome 'ithout the use of 0ylanases or glucanases! 4mylases , named for amylo ectin , con#ert gelatini&ed starch to fermentable sugar, thereby im ro#ing the lea#ening and anti,staling ro erties of bread and rolls! Fungal or bacterial rotease addition results in a slacker dough and a reduction in conditioning time for cracker roduction! In s ite of the art re/uired, en&yme addition to baked goods has been sim lified by the a#ailability of retested blends that are de#elo ed in the research bakeries of en&yme com anies or en&yme,ingredient su liers! The formula for these blends is al'ays ro rietary to rotect the art, but for those roduct de#elo ers 'ho don5t ha#e the resources or the e0 ertise to run the e0tensi#e roduct trials, this is an acce table solution! 9o#o 9ordisk has these baking ca abilities in their Franklinton, 9;, facility, 'here they use test en&ymes in baking to create a 'ide #ariety of baking roducts! Areg @eFeb#re, industry manager, 9o#o 9ordisk, Franklinton, recently disclosed the fall 1998 introduction of their ne'est en&yme blend in the FungamylB roduct line, 3u er )8, an en&yme system designed to re lace chemical dough conditioners, such as otassium bromate! :=uring the roduct test market, customers re orted that Fungamyl 3u er )8 demonstrated im ro#ed bendability and 'ra ability in 'heat tortillas, and im ro#ed loaf #olume and crust in bread,: @eFeb#re says! :4dditionally, greater orosity in Cnglish muffins has been obser#ed in lant trials! These are all benefits that can be reali&ed from a gluten strengthener in baking!: )romate 'as a chea and effecti#e dough strengthener until its good re utation 'as lost after its degradation roducts 'ere found to be carcinogenic to rats! Curo e and ;anada res onded by banning bromates, and although legal 'ithin s ecified limits in the >nited 3tates, ;alifornia la' re/uires a 'arning label if bromate is used as an additi#e! 3ince en&ymes that are inacti#ated in the baking rocess don5t a ear on the ingredient label, bakeries that use bromates or chemical bromate re lacers, such as a&odicarbonamide and iodates, can clean u their label by re lacing some of the chemical additi#es 'ith en&yme blends! :=uring the roduct test market, customers re orted that Fungamyl 3u er )8 created more orosity in Cnglish muffins, im ro#ed crust a earance in hearth breads, and im ro#ed bendability and 'ra ability in 'heat tortillas,: @eFeb#re re orts! Fungamyl is roduced from the fungal organisms 4s ergillus

niger and 4s ergillus ory&ae, 'hich ha#e been used for se#eral years to roduce en&ymes for the baking industry!

Enzyme expertise
(here are many success stories for new enzyme applications and product uses. (he most encouraging fact is that many of the ideas for enzyme blends and new ways to use them originate with the enzyme user rather than the supplier. <ood scientists and technicians who gather an arsenal of enzyme samples can create uni6ue products and proprietary processes that enzyme vendors cannot+ because enzyme vendors lac1 access to seasonal raw materials and familiarity with the customer8s process.

9e' en&yme a lications re/uire multi le trials and determination as much as technical en&yme e0 ertise! Mike Turner, fruit and 'ine industry manager, 7alley 8esearch, ro#ides an illustration of ho' en&ymes can be blended for ma0imum benefit! In the 1uice, rocessing industry of the Pacific 9orth'est, Turner became familiar 'ith en&ymes that are used routinely for de ectini&ing and clarifying fruit,1uice concentrates! -hile em loyed at a firm s eciali&ing in ;oncord gra e concentrates, Turner became frustrated 'ith the costly and tedious rocess that started at the ;oncord gra e har#est! :3ingle, strength ;oncord gra e 1uice is traditionally held in cold rooms for se#eral months to allo' the tartrate crystals to form and settle to the bottom before concentration,: Turner e0 lains! :3o, it can be months before there is any roduct to sell!: Turner gathered technical information from his en&yme su liers and ?regon 3tate >ni#ersity, ;or#allis, to understand ho' to de#elo a shorter, more economical rocess for concentrating and stabili&ing ;oncord gra e 1uice! The ne' rocess he de#elo ed hinged on a custom blend of four com lementary en&ymes he added during the crushing rocess! The en&yme blend, a ro rietary mi0ture of ectinase, cellulase and hemicellulase en&ymes, de ectini&ed the 1uice earlier in the rocess and reduced the #iscosity enough to im ro#e the remo#al of insoluble solids during the centrifugation, called :decanting!: The #iscosity reduction and a lo'er ercentage of insoluble solids 'as enough to make concentration of the 1uice ossible shortly after crushing! :The tartrates formed more readily in the concentrated 1uice, 'hich decreased the hold time re/uired,: Turner e0 lains! :4fter tartrate remo#al, the 1uice 'as concentrated further to *$D)ri0 for shi ing! -hen the concentrate from the ne' rocess 'as com ared 'ith the traditional rocess, it had more color and higher 1uice yields er ton of gra es rocessed! :8educing the hold time also eliminated the chances of contamination by yeasts and bacteria that con#ert 1uice to 'ine or #inegar during storage,: he says! :-e had gra e concentrate ready to sell in a month rather than se#eral months!: Turner5s en&yme talent e#entually landed him his current osition at 7alley 8esearch! 2e currently shares his rocessing e0 erience 'ith other ;oncord gra e 1uice rocessors! 2is en&yme blend, 'hich is still ro rietary, is no' commercially a#ailable from 7alley 8esearch as ;rystal&ymeB ;oncord!

Future enzymes
=enetic engineering has created many new opportunities for producing enzymes in food crops. 0ompanies specializing in transgenic plant technologies are ready to e.ploit the vast new opportunities for enzyme production in plants. 3ne such company was founded in 1::3 by Ray Rodriguez+ professor+ department of molecular and cellular biology+ the 4niversity of 0alifornia! 7avis. Rodriguez+ chairman of the $oard of )pplied 9hytologics Inc. &)9I'+ 5acramento+ 0)+ specializes in e.pressing enzymes in transgenic cereal grains. J)9I8s current focus is on rice+J he e.plains+ Jwhich has the smallest genome of the ma2or cereal crops and+ conse6uently+ the best! 1nown genome of the cereal grains.J (he gene transformation in rice was completed 1 years ago+ in 1:%%.

Transgenic barley, another research focus for 4PI, 'as not de#elo ed until 199%, but it offers ad#antages because of the otential that malting o erations offer for adding #alue by enhanced en&yme acti#ity! )arley is routinely malted for bre'ing o erations, a rocess that allo's the endogenous en&ymes to con#ert the starch to sugar for fermentation to ethanol! ?ne ro osed target is the addition of a gene coding for a heat, stable beta,glucanase in barley that could break do'n most of the beta,glucan during the malting rocess! )eta,glucans often interfere 'ith the se aration of 'ort and mash during the bre'ing rocess (called lautering)! Climinating beta,glucans u front, in the malting rocess, 'ould reduce the need to add en&ymes later during bre'ing! Incidentally, 4PI formed a business alliance 'ith ;oors )re'ing ;om any, Aolden, ;?, to e0amine ho' en&ymes destabili&e lant allergens, but they5#e yet to collaborate on bre'ing a lications! 8odrigue& oints out that grains offer many ad#antages for the deli#ery of en&ymes to food roducts because they offer lo',cost roduction systems! 2ar#esting, trans ortation and storage are more economical 'ith grains than 'ith fruit and #egetable cro s! For many of the cereal grains, the secrets of transformation need to be elucidated to achie#e :genoty e,inde endent transformation!: ?nce the targeted gene has been successfully inserted into a research grain, it needs to be transferred to a commercial #ariety for roduction! -hen this transformation becomes routine, the de#elo ment time to get the roducts to the market 'ill be reduced! 3ince all the cereal grains share similarities in their genomes, 4PI is ositioned to a ly their transgenic rice kno',ho' to other commodity grains, such as 'heat and corn, in the future! They are forming alliances 'ith com anies interested in im ro#ing grains for deli#ering nutritional benefits in atented food and nutraceutical a lications!

hat is organi!"
)lthough food enzymes are usually considered processing aids and+ as such+ are the least visible addition to food products+ there are still unresolved issues for food companies that want to use genetically engineered enzymes and maintain organic standards. 457)8s recent attempts to propose national standards for organic products resulted in the confirmation that food produced by modern biotechnology does not Jfit current organic practices nor meet current consumer e.pectations about organic+J according to )griculture 5ecretary 7an =lic1man. (hat would eliminate the genetically modified corn and soybeans from the organic menu+ but where do recombinant enzymes fit in this scenarioM

3e#eral organic,food rocessors ha#e re/uested #erification from their su liers that the en&ymes used in their rocess are not :recombinant!: This statement can refer to the microorganism that hasn5t been modified 'ith recombinant =94 techni/ues and the en&ymes roduced for the ne' =94 se/uence! 4 fe' en&yme su liers ha#e indicated in their literature that certain roducts are :not genetically modified!: 2o'e#er, most en&yme manufacturers do not ro#ide this information in their roduct literature! If ressed, they usually disclose the re/uired information to customers in the interest of maintaining the customer relationshi ! The role of en&ymes in organic roducts has been /uietly debated, since the microorganisms that roduce en&ymes are remo#ed before the en&ymes are concentrated or granulated into final en&yme re arations, and since the en&ymes are inacti#ated in the final food roduct! In addition, the /uantities of en&ymes used as rocessing aids are often #ery lo', usually in the m range! 9o matter 'hich sector of the food industry is selected, there is al'ays a need to be more a'are of food en&ymes and ho' the roblems they cause in one sector might result in a solution for another sector!

There is a significance trend to'ards the change in the eating habits in India and gro'ing demand for bakery roducts! 4s the demand for the bakery roducts are increasing day by day, so also the need for the im ro#ement in the /uality of roducts! To meet the roduct demand, as 'ell as for health conscious eo le, Cn&ymes lay an im ortant role in baking industry! For decades, en&ymes such as malt and #ungal al$ha%a&ylases ha#e been used in bread,making! 8a id ad#ances in biotechnology ha#e made a number of e0citing ne' en&ymes a#ailable for the baking industry! The im ortance of en&ymes is likely to increase as consumers demand more natural roducts free of chemical additi#es! For e0am le, en&ymes can be used to re lace otassium bromate, a chemical additi#e that has been banned in a number of countries! The dough for 'hite bread, rolls, buns and similar roducts consists of flour, 'ater, yeast, salt and ossibly other ingredients such as sugar and fat! Flour consists of gluten, starch, non,starch olysaccharides, li ids and trace amounts of minerals! 4s soon as the dough is

made, the yeast starts to 'ork on the fermentable sugars, transforming them into alcohol and carbon dio0ide, 'hich makes the dough rise! The main com onent of 'heat flour is starch! 4mylases can degrade starch and roduce small de0trins for the yeast to act u on! There is also a s ecial ty e of amylase that modifies starch during baking to gi#e a significant anti,staling effect! Aluten is a combination of roteins that forms a large net'ork during dough formation! This net'ork holds the gas in during dough roofing and baking! The strength of this gluten net'ork is therefore e0tremely im ortant for the /uality of all bread raised using yeast! ENZYMA'IC B(EA) IM*(+,E(S SEBAKE S SE(IES A C+M*-E'E (E*-ACE( .+( *+'ASSI/M B(+MA'E 0CA(CIN+GEN1

For a long time, amylase 'as thought to be the only en&ymes that could be used in the milling industry! The #ie' has changed drastically since the introduction of bread im ro#er has come in the market! The bread im ro#ers are nothing but the s ecially designed remi0 for re aring bread! Pre#iously cancer causing chemicals such as otassium bromate 'as used as a strengthener for bread! 4s the technology is gro'ing day by day, 4d#anced Cn&yme Technologies @imited has come u 'ith the com lete bromate re lacing bread im ro#er kno'n as 3C)ake 3- series of bread im ro#ers since Poatssium )romate is considered to be one of the most im ortant carcinogenic as 'ell as

it is banned in many of the Curo ean countries!3C)ake 3- 'hen used in reci e gi#es the bread a golden crust colour, finer crumb, finer te0ture, softness, 'hiter crumb, higher #olume and increased shelf life! 3C)ake 3- series of bread im ro#er s ecially designed entosanases hel s 'hich not only im ro#es the gas retention, but also hinder the formation of gluten net'ork that retains the carbondio0ide gas in the dough! The hemicellulases 'hich facilitates the 'ater u take reduces stiffness and results in softer ENZYMA'IC BISC/I' IM*(+,E(S AS C+M*-E'E (E*-ACE( .+( S+)I/M ME'A BI S/-*2I'E (E*-ACE(0CA(CIN+GEN1

Cn&ymes are being used in biscuits, crackers and cookies! Mainly hydrolytic en&ymes such as rotease, s ecially designed entosanases ty e of en&ymes are used in biscuit! In Alucose ty e of biscuits, fermented #ariety of biscuits usually sodium Meta bi sul hite is used as strong reducing agent for s litting the inert and intra disul hide bonds of gluten, causes the dough to fall! 3ince it destroys the #itamin )1 and found to be long term effecti#e carcinogen, -e 4d#anced Cn&yme Technologies @imited has de#elo ed

biscuit im ro#er 'hich gi#es com lete re lacement for sodium Meta bi sul hite in glucose ty e of biscuit! It not only causes the health benefit, but also it reduces the baking time thus sa#es the energy!3ince the rotease takes a'ay the internal tension, it makes the biscuit to be flat at the bottom and hel s in uniform colour de#elo ment !It also hel s in gi#ing better shine and finished te0ture, ro er bro'ning to the baked biscuits In case of fermented ty e of biscuitE biscuit im ro#er not only im ro#es the characteristics of biscuit but also reduces the fermentation time! CAKE IM*(+,E(

3C)ake cake im ro#er is ready to use im ro#er that can be 'hisked together 'ith other ingredients, thereby reducing the mi0ing time and also it increases the batter resistance to mechanical handling before baking!It is designed for roducing su erior /uality delicious cakes 'ith increased #olume, s ongy and soft cakes 'ith 'hiter crumb!

Bread
The /uality of a loaf of bread de ends u on the /uality of flour, the re aration and rocessing of dough from the flour and the baking rocess! The 'ay in 'hich each of these influence loaf /uality 'ill be considered! 3.Co&$osition o# #lour -heat flour com rises a ro0imately (8+ starch, 1(+ 'ater, 1.+ entosans and $!"+ fat! rotein, F+

a) Starch The structure of starch 'as described in cha ter 1! =uring milling some of the starch granules are damaged! It is these that are more readily attacked by the hydrolytic amylases during dough re aration! 4 ro0imately 1,.+ of the starch must be hydrolysed to ro#ide sugar for yeast fermentation, so that the bread can GriseH! b) Protein These com rise mainly gluten com onents (about 8$+ of the total rotein) and 'ater, soluble roteins (a ro0imately .$+)! The latter grou of roteins include a number of en&ymes! -hen mi0ed 'ith 'ater the substance referred to as gluten com rises t'o rotein fractionsI glutenins 'hich are high molecular 'eight roteins, 1"$,1$$$ Jdaltons and gliadins 'hich are smaller molecular 'eight roteins, .",1$$ Jdaltons! )oth rotein fractions are rich in the amino acids glutamine and roline but relati#ely oor in the more

basic amino acids! The better 'heat culti#ars for bread flour are those 'hich ha#e high amounts of the high molecular 'eight glutenins! )oth intra and inter oly e tide chain disul hide bridges in glutenin a ear to be im ortant for the #iscoelastic ro erties of bread dough! The loaf #olume is in#ersely related to the ro ortion of acid soluble glutenin and directly related to the insoluble glutenin content of the flour! The gluten roteins 'hich are soluble in alcohol ha#e been termed rolamins and these are further subdi#ided into sul hur, rich, sul hur, oor and high molecular 'eight rolamins! The structure of some of these roteins has been established (Aodon, 199%)! The gluten net'ork in the dough ro#ides a frame'ork to retain the air introduced during kneading of the dough and the gas roduced by the yeast fermentation, allo'ing the dough to s'ell! =enaturation of the rotein during baking contributes to the structure of the final baked roduct! c) Pentosans These are olymers of fi#e carbon sugars, mainly 0ylose and arabinose! These entosans roduce #iscous solutions in 'ater! 4 ma1or entosan found in flour, it com rises a straight chain of anhydro =,0ylo yranosyl residues linked by a 1,% glycosidic bond, 'ith side chains of anhydro @,arabofuranosyl residues linked either to the . or F osition of a 0ylose residue! Possible co#alent links bet'een rotein and entosans may contribute to the ro erties of bread! d) Fats (lipids) These contribute to the structure of the breadI defatted flour roduces bread 'ith a oor #olume! Purified 'heat starch does not contain free fatty acids but does contain lyso hos holi id (Morrison, 199"), 'hereas mai&e contains both the latter li id and free fatty acid! The hydro hobic art of the li id molecules a ear to lie inside helical stretches of amylose! The amount of li id,com le0ed amylose can affect the gelatinisation tem erature of the starch!

4. *re$aration and $ro!essing o# bread dough. Flour, 'ater, yeast and certain additi#es are kneaded to a dough. The dough contains ($, *$+ 'ater 'hich is initially bound to rotein! -ithin the dough there is a net'ork of gluten filled 'ith starch granules, entosans and li ids! Cn&yme molecules are inters ersed amongst this net'ork! 4ir bubbles are introduced during mi0ing and kneading and ;?. bubbles form through the fermentation of sugar by yeast! Keast metabolism also roduces recursors for fla#our de#elo ment! The air and ;?. e0 and

the dough and the dough 'ill #isibly gro'! The rising or ro#ing of the dough is enhanced by a 'arm tem erature, allo'ing o timum acti#ity of endogenous en&ymes 'ithin the flour and of the en&ymes of yeast! 4 'ide #ariety of baking rocesses e0ist, most of 'hich ha#e been automated! Three of the dough rocesses used in bread manufacture are outlined in table 1 belo'! 'able 3. )ough: &ethods o# $ro!essing bread dough! 9ame of rocess 3traight dough rocess 3 onge and dough rocess Main features of rocess =ough is fermented 1,F hours before baking 4 Gs ongeH is formed from ($+ of the flour mi0ed 'ith 'ater, yeast and en&ymes! Fermentation for F," hours at F$L;! 8emaining %$+ flour, salt sugar and shortening added and mi0ed! Fermented .$ min, di#ided and ro#ed for a further "" min at %.L; before baking =ough is immediately di#ided after mi0ing and ro#ed for ""min at %.L; before baking! 8e/uires fungal amylase, roteinase, and the o0idising agent otassium bromate lus ascorbic acid!

G9o,timeH dough!

5.Ba6ing =uring baking, in the #ery early stages en&yme acti#ity increases, ermitting further rising of the bread! 4t "$,($L; yeast is killed and abo#e this tem erature the flour and added en&ymes are inacti#ated! The roteins are denatured and forms a rigid structure, 'ater is released from the roteins and absorbed by the starch granules! Aelatini&ation of the starch occurs! )ro'ning of the crust is due to the carameli&ation of sugars and interaction bet'een sugars and amino acids and e tides! These small molecular 'eight substances are roduced by the action of hydrolytic en&ymes during dough ro#ing and early baking! In addition to the a earance of the loaf these molecules also influence the fla#our of the bread!

7. En8y&es i&$ortant #or bread &anu#a!ture! The acti#ity of a&ylase has been referred to abo#e! Thus amylase is re/uired to hydroly&e starch to ro#ide glucose for yeast fermentationI it is the latter 'hich roduces

the ;?. necessary for e0 ansion of the bread dough i!e! for rising to occur! Thus the endogenous glycolytic en&ymes of yeast are re/uired for o0idation of glucose formed from starch! The action of amylase to alter the structure of starch also im ro#es the gas retention by the dough! The amount of endogenous amylase acti#ity in flour, articularly ,amylase acti#ity, is #ariable and de ends u on the source and har#est conditions of the grain used to re are the flour, so that addition of e0tra ,amylase is fre/uently made, either during the milling of the flour or in the initial mi0ing of com onents to re are the dough! Fungal amylase addition leads to a dough 'hich has better handling ro erties and 'hich has a fine crumb structure! The fungal en&yme is inacti#ated after 1$ min at *"L;! )acterial amylases may be chea er than those from fungi but care has to be taken if a bacterial amylase is added 'hich is relati#ely heat stable as e0cess acti#ity of such an en&yme roduces a sticky crumb in the loaf! The acti#ity of amylase is also re/uired to ro#ide the reducing sugar, i!e! glucose, to ro#ide the ;olour of the final loaf of bread! The action of $roteases can im ro#e elasticity and handling ro erties of doughs and gi#e bread 'ith a good #olume! Most grains used for flour roduction ha#e lo' endogenous rotease acti#ity as the rotease action normally increases once germination of the grain occurs! 4ddition of a fungal rotease, rior to dough mi0ing, may be beneficial for bread manufacture as this can soften gluten s ecifically and has a limited acti#ity! ?#er,acti#ity of added bacterial roteases or the lant rotease, a ain can lead to decom osition of bread structure through e0cessi#e rotein hydrolysis! These roteases may be added to high rotein flour used for biscuit manufacture 'here a dough 'hich is easy to roll out and does not rise much is re/uired! The choice of rotease is limited by the action of endogenous rotease inhibitors in flour and the 2 of the dough! The latter is about 2 "!",(!$ for 'heat dough but may be a lo'er 2 (%!.) for rye dough! The latter may be re ared as sour dough! 4cidification occurs through the acti#ity of lactic acid bacteria! The rye dough is lea#ened by itMs endogenous microorganisms or by addition of a starter culture! 8ye flour roduces a 'eak gluten structure 'hich does not hold the gas roduced during fermentation #ery 'ell so that the bread is more de endent u on the carbohydrate com onent! 4s rye flour contains a high acti#ity of endogenous amylase the e0cessi#e acti#ity of this en&yme degrading the starch can reduce 'ater binding and s'elling of starch roducing a loaf 'ith a oor #olume! The acti#ity of the amylase may also contribute to the dark colour of the crumb and surface of the loaf and the s'eet taste! In the rye dough the entosans lay a #ital role in dough formation! 8ye flour re ared from rye obtained in a dry har#est has fe' en&ymes 'hich gi#es a tough dough and lo' #olume breadI addition of $entosanase can roduce a less tough dough, im ro#e #olume, gi#e a softer crumb and better storage ro erties! 4ddition of soya flour to 'heat flour is carried out to increase the acti#ity of li$o9ygenase! This a ears to ha#e t'o beneficial commercial effects! Firstly the en&yme bleaches the natural flour igments, the carotenoids so increasing the 'hiteness of the

resulting bread! 3econdly the ero0idation of certain li ids alters the li id rotein interaction 'ithin the bread dough to gi#e an im ro#ed crumb structure, after baking! ;areful balancing of ro ortions of endogenous and added amylase, rotease, entosanase and li o0ygenase acti#ity can im ro#e #olume, crumb structure and shelf life! Thus en&ymes are im ortant in the formation, the a earance, the fla#our and /uality of e#ery loaf of bread manufactured! The first en&yme to be isolated 'as diastase(an amylase) from malt in 18FF and the en&yme acti#ity in soy flour 'as atented as a bleaching agent in 19F%! 9o' there are com anies 'ho roduce en&yme re arations s ecifically for baking! ?ther en&ymes 'hich may be used more in the future, include glucose o0idase and sul hydryl o0idase, atented as a dough strengthening agent in 1989, or a combination of hemicellulase and glucose o0idase atented as a bromate re lacer, also in 1989! There is, ho'e#er, different legislation co#ering the use of en&ymes in baking, in different countries! There are also contro#ersial issues 'ith res ect to labelling of roducts! 3hould added en&ymes be regarded as rocessing aids, and if their acti#ity is destroyed during baking be omitted from labelling or are they additi#es 'hich need to be recorded on the labelsN These issues are being discussed but ha#e not yet been resol#ed! For a detailed discussion of en&ymes in 'heat and other cereals that ha#e technological im ortance the reader is referred to the )ibliogra hy!

:uestions 4.I
1) -hat class of en&ymes do the follo'ing en&ymes belong toN a) 4mylase b) Protease c) @i o0ygenase! .) -hich en&ymes ha#e to be added during the re aration of bread to release ;?. to hel the bread riseN F) -hy is the tem erature sensiti#ity of bacterial amylases, 'hich may be added during bread re aration, of im ortanceN