Enzyme active bread and rolls

Crispy, light and light, full of air and yet firm to cut, the rolls are presented on the breakfast table. For consistent quality, the baker has to grab his bag of tricks. Enzymes are the small helpers with great effect. In contrast to chemical baking agents, which act as a substance itself, enzymes directly alter the baking properties of the flour. Their use is particularly popular in ready-to-use bread mixtures.

 a-Amylase splits the starch into sugars, enhances the aroma and provides the yeast with easily digestible energy for looser dough. Phytases accelerate the degradation of phytate. They shorten the fermentation time of the dough. Proteases make the dough more elastic and elastic. Hemicellulases, pentosanases and transglutaminases improve dough stability and increase baking volume.

The baker thus saves flour and time for larger, crunchier and more airy pieces of bread dough. Enzyme additives to deep-frozen dough pieces, which are often baked in show bakeries or at home, are particularly important. Only the right enzyme mixture prevents the crust of the frozen product from peeling off during baking. The special enzyme cocktail is also delivered free of charge for almost all other baked goods.

Baker's asthma is becoming an increasing occupational disease with the use of enzymes. Every year, four times as many bakers suffer from allergies that inhale enzyme-containing dust than millers who are "only" exposed to flour dust. Enzymes added by baking do not disappear completely, but are still detectable in the crust of bread and rolls using special processes. If you are allergic to it, even bread enjoyment can sometimes close your throat.

Important facts in brief 

Malt flour is the natural enzyme supplier for flour with a lower enzyme content. It is traditionally produced by artificially controlled germination of cereals. Only the cereal's own enzymes multiply.

Mühlenchemie supplies enzyme inhibitors to all those whose bread dough has too much enzymatic activity.

Allergy sufferers should ask in bakeries stubbornly for breads free of enzyme additives. There is a duty to provide the customer with information about the ingredients.

Written by Brigitte Neumann