In Turkey, where grain-based diets are widespread, 66% of the energy consumed per capita comes from cereals, 56% of which comes from bread. In addition, changes in gluten properties and enzyme levels in flour due to unfavorable conditions in wheat germ and agriculture are caused by wheat type, climatic conditions, pests, storage time and many other reasons. It is necessary to put this type of flour, which causes differences in terms of dough and bread properties at the stage of consumption, to a standard in flour factories. For this reason, the use of flour improvers in flour mills has become a necessity. The appropriate type and amount of oxidant and enzyme mixtures contained in flour improvers help the flour to achieve a certain standard. The effect of enzyme and oxidants is realized in a specific way to the components of flour. For this reason, it is necessary to know the components of flour very well. In the Product Development Laboratories, the most appropriate enzyme and requirement ratio for the product type is determined by Food Engineers.
Wheat flour is a product obtained by grinding the endosperm part of wheat by removing the other parts at certain levels. Wheat flour is not a homogeneous substance of fixed composition. The main components of wheat flour are water, proteins, carbohydrates, lipids, minerals, vitamins, and enzymes. Each component has different importance and function. Their amounts in flour, their ratios to each other and their internal composition vary greatly depending on various factors.
The most common flour improvers used technologically in flour mills are oxidants and enzymes.
OXIDANTS
L-Ascorbic Acid : Although L-ascorbic acid (LAA), which is widely used today, is actually a reducing agent, when added to dough, it reacts with atmospheric oxygen under the action of ascorbic acid oxidase and is oxidized to dehydro L-ascorbic acid (DHLAA), the active form in dough. Subsequently, DHLAA reacts with the sulfhydryl groups of flour and reduces them to disulfide, playing an important role in the formation of the core structure. The functional properties of the dough depend significantly on gluten proteins. Cross-linking of proteins or the formation of other bonds, especially covalent bonds, between polypeptide chains is important for enhancing the function of proteins. Oxidizing agents oxidize two neighboring cysteine molecules (-SH) located in the protein matrix to form S-S bonds are formed, thus by enhancing the structure of the bonds between proteins, improving the structural properties of the dough and increasing the quality of dough and bread. It is known that the doughs prepared using oxidant substances make a higher oven splash and the breads; It is known that they have a better volume, knife opening is improved, the pore structure in the bread is small and thin-walled, and the textures have a soft and velvety structure.
ENZYMES ,
Alpha Amylase Enzyme; It helps fermentation and crust development by converting starch into fermentable sugars, CO2 and ethyl alcohol. It is one of the most important enzymes used in bread making. The fermentation development of the dough depends significantly on the amylase activity. Starch, which is damaged during grinding, is hydrolyzed by alpha and beta amylase activity result during kneading and fermentation processes. The damaged starch is broken down into malto dextrins by the enzyme alpha amylase and malto dextrins into free maltose by the enzyme beta amylase. Intracellular enzymes in yeast also break down breaks down maltose into glucose. Yeast uses the simple sugars (glucose and maltose) using thus formed to create the carbon dioxide gas and alcohols needed for the dough to rise. Indirectly affects elasticity. In addition to fermentation, it provides the formation of sugars necessary for the development of the bread crust structure. The gas released expands at the oven temperature, turning the bread into a more voluminous, easily digestible foodstuff with a smooth internal structure.
Hemicellulase Enzyme, Apart from starch, there are approximately 2-3% polysaccharide structure pentosans in flour. Pentosans are divided into two groups, water-soluble and insoluble, and the water-insoluble group is known as hemicellulose. With the enzyme hemicellulase, hemicellulose is transformed into water-soluble large molecular weight polysaccharides. These polysaccharides regulate the intestinal flora and buffer the growth of harmful bacteria. Thus, the amount of harmful metabolites released by these microorganisms into the environment is reduced and the risk of colon cancer is minimized. The mechanism of action of hemicellulase is that pentazones bind about 23% of the water added to the dough. With the addition of the enzyme to the dough, endoxylanase breaks the glycosidic bonds in the dough at by breaking them in random places, reducing the degree of polymerization of the polysaccharide, thus releasing the water retained in the dough. Thus, the dough has a softer texture. The use of hemicellulase regulates the distribution of water in the dough and bread, making the dough softer and easier to process in the machine. Increases fermentation tolerance, baking stability, oven bounce and bread volume. Positive effects on The color of the inside of the bread, pore structure, texture and stability.
Glucose Oxidase Enzyme catalyzes glucose to gluconic acid and hydrogen peroxide (H2O2) in the presence of molecular oxygen. The hydrogen peroxide released causes oxidation of gluten proteins to SH groups (S-S) bridges or trozine cross-linking. This leads to strengthening of the dough, easier processing, better gas retention during fermentation, increased dough satability and increased volume of the final product, bread.
Lipase Enzyme, Polar lipids have a positive effect on bread volume, while non-polar lipids have a negative effect. Lipolytic enzymes break down triglycerides into diglycerides, mono glycerides and free fatty acids. Hydrolysis of triglycerides reduces the proportion of apolar lipids that negatively affect bread quality and improves the stability of gas cells. This leads to an increase in bread volume. Lipolytic enzymes also have effects on the shelf life of bread.
In order to ensure the end product standard and to meet customer expectations and satisfaction, the variety of enzymes used in different product groups of industrial bakery products is increasing.