Can yeast be added when making cakes

Baking enzymes

Baking enzymes are essential when baking bread. They convert the flour starch into sugar, which can be used by the yeast, and break down gluten proteins and mucilage. The salt-yeast process takes advantage of the yeast's own enzymes.

Baking enzymes are (with a few exceptions) proteins that act as biocatalysts and trigger biochemical reactions and / or influence their course. The enzymes remain unchanged, i.e. they only serve as tools and are not consumed themselves.

With their substrate, the enzymes form enzyme-substrate complexes on which the substrate is converted or cleaved. After the reaction product has been separated from the enzyme, it is ready for further reactions. Enzymes have a substrate and effect-specific effect, i.e. they only convert a certain starting material or only catalyze a certain type of reaction.

With our baking enzymes, the softness of the bread is retained and the shelf life is extended. The increase in softness leads to relatively few returns of used bread, which helps to control inventory and delivery logistics and thus reduce bread waste. Using our enzymes gives muffins, pound cakes, heavy cream cakes, sponge cakes and more a looser, tastier texture. It also stays fresh and soft for a long time.

Baking enzymes products

Where can I buy the baking enzymes? Baking enzymes are not baking soda or baking soda. As one of the largest enzyme companies, we have a wide variety of competitive price enzyme products, such as mushroom alpha amylase, glucose oxidase, xylanase, maltogenic amylase, lipase, catalase, and so on.

  • Baking is a common term for making baked goods such as bread, cakes, cookies, crackers, biscuits, biscuits, biscuits, tortillas, etc.
  • Enzymes are becoming very important to the bakery industry.
  • In baking, enzymes are used to make products of consistent quality by allowing better dough handling, providing grease repellent properties, and controlling crumb texture, color, taste, moisture, and volume.
  • Depending on the raw materials used in baked goods, amylases, hemicellulases, lipases, oxidases, cross-linking enzymes and proteases can be used in baked goods.

Use of enzymes in the bakery industry

  • Baking enzymes are used as flour additives and in dough conditioners to replace chemical ingredients.
  • Use of different types of enzymes:
    - Amylases: convert starch into sugar and produce dextrins.
    - Oxidases: strengthen and whiten the dough
    - Hemicellulases: improve gluten strength
    - Proteases: reduce the elasticity of gluten.
  • All of these enzymes together play an important role in maintaining the volume, the softness of the crumb, the crispness of the crust, the color or browning of the crust and the preservation of freshness.

Use of baking enzymes in making the bread

  • Bread is the product of baking a mixture of flour, water, salt, yeast, and other ingredients.
  • The process of making bread includes:
    - To make a dough that rises easily.
    - In order to make a good bread, the dough must be elastic enough that it expands during fermentation.
    - The bread dough must be elastic.
  • Alpha-amylases have been used to make bread for decades.
  • Due to the rapid developments in biotechnology, new enzymes have recently been made available to the bakery industry.
    - Xylanase: improves the machinability of the dough.
    - Lipase: gluten-strengthening effect that leads to a more stable dough and a better crumb structure, similar to DATEM or SSL / CSL.

Use of baking enzymes in cake and muffin making

  • Cakes are made by mixing the ingredients into a liquid batter and drawing in air to form a mousse.
  • The air expands as it bakes and the mousse turns into a sponge cake.
  • Emulsifiers are added to facilitate air intake and to improve the distribution of fats in the dough and to stabilize the gas bubbles in the dough that expand during baking.
  • These emulsifiers can be replaced with a commercial lipase in cake production.
  • After baking, this leads to an increase in the specific volume of the cake and the maintenance of a fine crumb structure.
  • Food quality and perceived freshness are also improved.
  • If the number of eggs is reduced, the quality of the cake will deteriorate.
  • This can be remedied by adding phospholipase.
  • Phospholipases increase the volume of the cake and improve its properties during storage, such as increased cohesion, flexibility and elasticity.
  • Starch-degrading enzymes prevent the cake from caking.
  • Amylase can be used in a cake powder conditioner, which can improve the softness of the crumb and the shelf life of the product.

Use of enzymes in biscuit, cookie and cracker production

  • The making of biscuits generally involves several stages such as mixing, resting, processing and finally baking.
  • Sodium metabisulfite (SMS) is currently used in the baking industry to soften the cookie dough.
  • It is used in industry to reduce the shrinkage of the dough pieces and the irregular size of the baked goods.
  • Protease can be used in crackers to increase the extensibility of the dough.
    - Proteases hydrolyze the internal peptide bonds of gluten proteins, while SMS increases elasticity by breaking the disulfide bonds.
    - The texture of the resulting cookies will also be more open and tender.
  • Using papain with an oxidizing enzyme (such as glucose oxidase) can make cookies easier.
  • Manufacturers to mimic the effects of sulfite in the pulp.
  • The combination of papain and glucose oxidase leads to a rapid decrease in the consistency of the dough to the desired level.
  • Hemicellulose and cellulose-degrading enzymes make the dough softer and require less water,
    less energy input, which ultimately leads to increased emissions from the system.
  • The use of hemicellulases in cracker pulp can lead to a partial degradation of the hemicellulose, which reduces the binding capacity of the water.
    - More water is available and a softer paste is obtained.
    - Cooking time is shortened and quality is improved by cooking more evenly, resulting in fewer controls.
  • Alpha-amylases play a subordinate role in the manufacture of biscuits.
  • They are able to produce dextrins from damaged starch and play a role in enzymatic browning during baking, resulting in darker cookies.
  • The addition of an α-amylase (fungus) potentially inhibits the control and causes a loosening effect and improved taste development.
  • . Improvement of the water distribution in the dough, which leads to greater uniformity and thus fewer control problems after baking.
  • The use of a pentosanase reduces cracking in crackers by lowering the water content and is particularly useful in low-fat and / or high-fiber formulations.
  • Low-fat and / or high-fiber cellulose pulps require more water to be added in order to achieve good machinability.
  • This water also needs to be removed when cooking, which increases the cooking time.
  • The addition of hemicellulases leads to a lower water-binding capacity, so that more water is available for easier processing.

Use of baking enzymes in tortilla

  • Flour tortillas are made from wheat flour, water, shortening and salt, preservatives, raising agents, reducing agents and emulsifiers.
  • The flight of the tortillas absorbs the starch in the amorphous phase and does not significantly disturb the crystallization of the amylopectin.
  • Alpha-amylase can partially hydrolyze amylose, whereby the starch forms a bridge to the crystalline area and amylopectin branches protrude.
  • Starch hydrolysis reduces the rigid structure and plasticity of starch polymers during storage.
  • The flexibility of the tortillas results from the combined functionality of amylose gel and amylopectin, which solidifies the starch grain during storage.

More about baking enzymes

Enzymes are widely used in the bakery sector. The first basic ingredient in cake is flour. On average, flour contains 82% starch, 12% protein and 3% fiber. Flour also contains natural enzymes in the presence of water. These are involved in the process by which the dough gets its correct consistency. These enzymes include amylases, which produce a substrate for the yeast enzymes that perform alcoholic fermentation, proteases, which increase the volume of the dough, and xylanases, which increase the elasticity of the dough.

An essential part of designing an enzyme system for a customer is determining where that material is best needed. I think it's safe to say that for the most part it will work in the preparation of the dough and maybe also in the fermentation of the dough. Then you cut the small pieces of starch. But it really only works when you take it out of the oven.

And over time, the larger starch molecules may crystallize out or want to be reversed. But the little pieces of starch you created during the mixing process are still there and ready to prevent this crystallization. That's right. The active effect of the enzyme occurs during the preparation of the dough. But the functionality kicks in after baking.

That was one of the challenges in releasing the enzymes prematurely because people don't know that something has happened in a ball and fermentation process and whether it has been deactivated. You don't want to activate the enzymes in the product after cooking.

Decades ago, people didn't really know how and when to use them. Bakers have had a lot of bad experiences, either using the wrong type of enzyme or using too much of it. An extreme example is when you had to add too much amylase to the dough. This amylase would begin to degrade the starch in all directions. And you could end up with an almost runny batter. So this is an extreme example of overuse of an enzyme. Most of the amylases available today are designed to be deactivated during baking.

What enzyme can a baker use to add volume?

There are many interactions between the different aspects of baking. This also applies to the way in which enzymes interact with baked goods. If I give you an example, there are several ways that you can affect the volume. One of the enzymes we work with is a class of enzymes called proteases.

And instead of breaking down carbohydrates or starch, as we talked about amylase, the beet enzymes break down the protein, they break down the gluten. This can weaken the gluten network. So if you have just the right amount of enzymes, you may be able to ease the tension in the dough and let it rise a little more. So this is one possible approach.

Another approach would be to use an enzyme that produces carbohydrate fragments so that the yeast can utilize their food and make the yeast more productive by producing more gas. And then you have more pressure to increase the volume. So I think what I'm trying to say is that there are a lot of multiple interactions and we try to keep that in mind when designing an enzyme system.

Rarely do we design an enzyme system with one type of enzyme or one enzyme that is measured by trying to affect several functions at the same time. And it depends very much on the specific application. It depends on the procedure the customer is using.

Do you have something for my low-sugar batter?

Because, you know, you can't add more yeast, and adding more years isn't the answer. So the solution that Aaron Clinton suggested was to add an enzyme to the clote, break down the carbohydrates and add more nutrients to those foods. We may have to turn more knobs than just providing carbohydrate fragments or yeast. We may also have to play with other traits for it to be a complete success. But yes, the logic you have set out is absolutely correct. It's the kind of thing that you can use an enzyme on to solve a problem that you have here

Do you have a lot of inquiries about baking enzymes?

Yes, it is very common for industrial bakers to have difficulties due to fluctuations in their flour supply. And maybe they have a recipe and a process that is structured in such a way that, for example, we develop a sub-rule that fills in the dependencies of each one perfectly, perfectly formed, throughout the sheet. And then there is a new batch of flour and suddenly the molds are no longer full and the dough is too firm.

We are able to provide suppliers with formulated tools that allow them to modulate this extensibility to accommodate variations in their incoming flour. Sometimes we do this for a customer and it only has to be done once and they are happy with the performance of their dough. In other cases we need to show a baker how to use this particular tool and he will adjust the amount used when the type of flour changes.

We have ready to use products that customers can try to see if that solves their problem. But we are also happy to formulate a specific solution for you to do this. This specific solution means that you do not use the baking enzymes in every production. That would be the case in production. The batter seems more buckie.