For Baking Trials...
Figure 1 shows the effects of different pentosanase enzymes.
Top left is the control loaf and contains no additive.
Top right is the loaf with Trichoderma sp. xylanase
– note the uniform structure.
Bottom left was produced using Bacillus sp.xylanase
giving an open structure.
Bottom right is the loaf with Aspergillus enzyme xylanase, which is ideally suited in no-time fermentation systems and gives good volume and height increases.
In addition to the development of
new products have been further evaluated to determine how effective they are in
the production of a standard white loaf. Once the bakes were complete the
products were analysed for their crumb structure, colour, texture, taste and
physical parameters such as loaf height and oven spring.The new information from
these trials, not just about the finished product, but also with regard to the
ease of processing of the dough. This is exemplified by the xylanase story.
We’ll examine a wide range of baking xylanase enzymes in here. It is known that
the performance of the different types of xylanase enzyme is highly dependent on
the process it is used in. In addition the effect of other enzymes on the dough
is greatly impacted by the type of xylanase enzyme used. The Bacillus sp. enzyme,
gave a soft, workable dough which was easily machined and gave rise to a loaf
with an open structure, typical of a European type bread. The Aspergillus enzyme,
gave rise to a strong dough, which was easy to machine and produced a loaf with
a tighter crumb and a uniform texture. The strength of the dough produced by
Aspergillus enzyme suggests that this enzyme would be particularly suited for
use in longer fermentation processes, and particularly for overnight
fermentations where excessive dough softening can be a problem. The third enzyme,the
Trichoderma sp. Xylanase, gave rise to a much softer, silkier dough which is
exactly that required in no-time fermentation processes and the Chorleywood
Glucose Oxidase enzymes for industries other than baking, and that was all trialled as baking additives. The success of the baking Glucose Oxidase,to providing the industry with standardised products for optimal activity and act in the early stages of the process, before oxygen becomes limiting. The end result is a product that has a very soft texture over an extended period preserving.