Dough enzyme effect

Details for a manufacture of 10 ton/week are given. It was pointed out that the reaction is reversible and that an enzymatic synthesis of fat from glycerol and fatty acid was described by Welter in 1911 (Ullmann, 1914). For the chill-proofing of beer proteolytic enzymes have been used successfully since 1911 in the USA (Tauber, 1949). Lintner, as early as 1890, observed that wheat diastase interacts in dough making. This effect was extensively studied, the addition of malt extract came into practice, and American bakers in 1922 used 30 million pounds of malt extract valued 2.5 million dollars (Tauber, 1949). The production of pectinases began around 1930 for use in the fruit industiy (Schweizerische Ferment, now part of Novo Nordisk). 

Verma and McCalla ( ) studied the action of pepsin, papain and a commercial fungal protease on wheat gluten. All enzymes acted effectively on dispersed gluten however, the action of different enzymes produced different types of digestion products. Depending upon desired handling characteristics of bread doughs prepared from treated wheat flour, various types of protease treatments can be selected. 

One of the goals to study the effect of enzymes on dough and bread qualities is to reduce other additives. In addition to starch, flour typically contains minor amounts of cellulose, glucans, and hemicelluloses like arabinoxylan and arabinogalactan. There is evidence that the use of xylanases decreases the water absorption, and thus reduces the amount of water needed in baking. This leads to more stable dough. Xylanases are used especially in wholemeal rye baking and dry crisps common in Scandinavia. 

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