Working within parameters
Once bakers understand what functionality they are trying to replace, finding an enzyme that can work within the limits of their product and process is the next step. Temperature, proof and bake time, and pH especially are all important to consider. Some enzymes activate in the mixing bowl, others in the oven.
“Enzymes are catalysts, so they need time to work,” said Nigel Weston, vice-president, R.&D., J&K Ingredients.
Most enzymes are denatured in the oven and cease to work once that happens, so understanding the baking time and baking curve is important to get the most out of an enzyme.
“A baker needs to establish specific dough or batter conditions and ensure they pick the enzyme that will work best under these conditions,” Ms. Thomas said.
Once a baker creates the ideal conditions for an enzyme, that ingredient will remain active until the environment is no longer friendly.
“Large variations in processing time and temperature will affect the performance of the enzyme and give rise to bread of varying quality,” she continued. “Consistent quality may be achieved by ensuring temperatures and processing times are controlled throughout the baking process.”
Because enzymes are so temperature sensitive, it’s important to note the final product’s temperature demands.
“Finished product type, such as fresh or frozen, and shelf life all play a role in choosing the correct enzymes,” Mr. Hinds said.
