Today we continue our discussion of enzymes, but this time we will explore some lesser-known enzymes, some of which have recently found applications in baking. You can refer to our previous blog post on enzymes in baking, where we covered general aspects and amylases, in the following link. And don’t forget that you can subscribe to the blog (on the right side) to receive notifications every time we publish a new post. Hemicellulases Hemicellulases are now a common component in…
After several entries on additives, today we will discuss enzymes, both those naturally found in dough and those that can be added. Since there are many enzymes, we will divide this entry into two parts. In this first entry, we will cover general aspects and some of the most commonly used enzymes in baking, particularly the essential ones for the process, amylases. Enzymes: General Aspects Enzymes are proteins capable of catalysing (facilitating) specific reactions. The most well-known enzymes act by…
In this post, we are revisiting additives, specifically one of the most commonly used ones in baking. However, the function of these additives in baking is quite different from what is typically portrayed in most additive reference materials, so pay close attention. An emulsifier is a chemical substance with a hydrophilic (water-friendly) part and a lipophilic (fat-friendly) part. The primary purpose of these substances lies in their ability to facilitate the creation of emulsions, or mixtures of substances that are…
Oxidation and Reduction in Doughs As we discussed in a previous post, wheat reserve proteins have the unique property of forming a protein network, known as the gluten network, when they hydrate and undergo mechanical work (kneading). This gluten network creates cohesive and less sticky doughs that can be stretched, rolled, folded, and more. Additionally, the gluten network allows the gases generated during fermentation to be trapped within the dough. Doughs made from gluten-free cereals lack the ability to stretch…