GRINDAMYL® SUREBake in yeast-raised bread systems Xue Si-Ying
GRINDAMYL® SUREBake
Agenda • Traditional background for using oxidants in bread • Effect of hexose oxidase • Dough model systems • Bakery applications • Gains and benefits of GRINDAMYL® SUREBake
2
Why use oxidants?
• Better dough handling properties • Improved dough tolerance • Improved bread quality • Improved crumb structure • Improved bread volume
3
Chemical Oxidants
Agent Introduced
Azodi Potassium Potassium carbonamide bromate iodate
Chlorine dioxide
L-Ascorbic acid
1962
1916
1916
1948
1935
Moderate
Limited
Limited
Moderate
Wide
Equivalent weight (g)
58
28
36
51
88
Typical usage (ppm)
10-20
20-50
10-20
16
75
Relative rate of reaction
Fast
Slow
Fast
Fast
Slow
Acceptability
4
GRINDAMYL® SUREBake
Agenda • Traditional background for using oxidants in bread • Effect of hexose oxidase • Dough model systems • Bakery applications • Gains and benefits of GRINDAMYL® SUREBake
5
Oxidation of gluten network by hexose oxidase
6
Mechanism of hexose oxidase reaction in dough
Hexose oxidase reaction Glucose + O2
δ -gluconolactone + H2O2
or Maltose + O2
γ -maltobionolactone + H2O2
Oxidation in gluten 2 RHS + H 2 O2
R: Protein molecule
RS -SR + 2H2O
HS: Thiol groups
S-S: Disulfide bonds
7
Carbohydrates in bread
Content of mono-disaccherides 2 g/100 g bread Maltose 1
0
Fructose Glucose 0
10
20
30
40
50
60
70
80
90
Fermentation time, minutes
Ref: Agnete Dal Thomsen, Närungsforskning, Årg. 32, 105-107, 1988 8
Use of GRINDAMYL® SUREBake
Agenda • Traditional background for using oxidants in bread • Effect of hexose oxidase • Dough model systems • Bakery applications • Gains and benefits of GRINDAMYL® SUREBake
9
Determination of reactive thiol groups
1.0
GOX
0.9
Reactive SH, µmole/g flour
0.8 0.7 0.6 0.5 0.4 GRINDAMYL® SUREBake 800
0.3 0.2 0.1 0
0
50
100
200
400
500
750
1000
Enzyme concentration, ppm 10
Confocal laser scanning microscopy
Dough without GRINDAMYL® SUREBake 11
Dough with GRINDAMYL® SUREBake
Extensograph curve
- showing commonly measured parameters Force, BU
Index D = (B/C) Optimal range: (2.8-3.5)
500 Resistance, B
Maximum resistance
Extensibility, C
0
5
cm 12
Results of D-value from extensograph tests
- on GRINDAMYL® SUREBake 800 and GOX after 90 min rest
D 90 min
8 7
GRINDAMYL® SUREBake 800
6
GOX
5 4 3 2 1 0 0
100
200
400
800
1200
Enzyme concentration, ppm 13
Use of GRINDAMYL® SUREBake
Agenda • Traditional background for using oxidants in bread • Effect of hexose oxidase • Dough model systems • Bakery applications •Gains and benefits of GRINDAMYL® SUREBake
14
Crusty rolls
Baked with glucose oxidase or hexose oxidase
Control without enzymes
100 ppm glucose oxidase
100 ppm GRINDAMYL® SUREBake 800
200 ppm glucose oxidase
200 ppm GRINDAMYL® SUREBake 800
Volume (cm3)
Weight (g)
Specific volume (cm3/g)
Control
5,325
1,027
5.18
100 ppm glucose oxidase
6,075
1,030
5.89
100 ppm GRINDAMYL®
6,650
1,036
6.41
Test
SUREBake 800
15
Effect of GRINDAMYL® SUREBake in Indonesian Formulation
Average Specific Volume of High Top Loaves 7,0
6,46
6,43
6,31
6,15
cc/g
6,0
5,0
4,0
Control
8% sugar, 6.5% fat 16
SUREBake 900 @ 5ppm SUREBake 900 @ 7ppm SUREBake 900 @ 10ppm
Effect of GRINDAMYL® SUREBake 800
Dough stickiness evaluated on a scale from 1-10, where 10 is the best score.
8
8
6
7
7
7 6
6
5
5 4
6
4
3 2
2 1 0 Control
Optimum water 17
150 ppm GRINDAMYL® SUREBake 800
+1% water
250 ppm glucose oxidase
+2% water
Effect of GRINDAMYL® SUREBake 800
Water absorption and final volume in French batard Volume, index 100 is control with normal fermentation 130 119
120
116 111
111
107
110 100
115 104
106
101
100 90 80 Control with optimal water and 30 ppm GRINDAMYL® H 460
Control with +2% water and 30 ppm GRINDAMYL® H 460
Normal fermentation, 2h 18
+1% water and 150 ppm GRINDAMYL® SUREBake 800 + 30ppm GRINDAMYL® H 460
+2% water and 150 ppm GRINDAMYL® SUREBake 800 + 30ppm GRINDAMYL® H 460
Extended fermentation, 2.30h
+3% water and 150 ppm GRINDAMYL® SUREBake 800 + 30ppm GRINDAMYL® H 460
Tweedy toast bread
Effect of GRINDAMYL® SUREBake 800 on dough stability in tweedy toast bread containing a basis of PANODAN® GB and GRINDAMYL® S 200. The loaves bread to the left have been shock treated.
With 100 ppm GRINDAMYL® SUREBake 800
19
Without GRINDAMYL® SUREBake 800
Frozen dough
Effect of GRINDAMYL® SUREBake in an optimized frozen dough system containing PANODAN® A2020, GRINDAMYL® FD 48 and a high level of ascorbic acid.
Control
20
Control + 2% gluten
250 ppm GRINDAMYL® SUREBake 800
Frozen dough
Effect of GRINDAMYL® SUREBake in an optimized frozen dough system containing PANODAN® A2020, GRINDAMYL® FD 48 and a high level of ascorbic acid.
Control
21
Control + 2% gluten
250 ppm GRINDAMYL® SUREBake 800
Ascorbic Acid Replacement
Average Specific Volume of High Top Loaves 7,0
6,32
6,29 6,06
6,16
cc/g
6,0
5,0
4,0
Control (50ppm ascorbic SUREBake 900 @ 5ppm SUREBake 900 @ 7ppm SUREBake 900 @ 10ppm acid)
8% sugar, 6.5% fat
22
Ascorbic Acid Replacement
Average Score For Sandwich Crumb Structure 8,0
6,25
6,25
6,0
Score
5,00
5,00
4,0
2,0
0,0
Control (50ppm ascorbic SUREBake 900 @ 5ppm SUREBake 900 @ 7ppm SUREBake 900 @ 10ppm acid)
8% sugar, 6.5% fat 23
Ascorbic Acid Replacement
Control (50ppm ascorbic acid)
8% sugar, 6.5% fat 24
GRINDAMYL® SUREBake 900 5ppm
GRINDAMYL® SUREBake 900 7ppm
Gains and benefits from GRINDAMYL® SUREBake Improvement of the final baked
Increased tolerance towards variation in processing parameters
Reduced dough stickiness during production
Replacement / supplementation of chemical oxidants
Possible cost savings
25
