Contact time between substrate and enzyme (sponge and dough systems may be preferred over no-time doughs).Identify optimum conditions for enzymes to work at their peak activity, including:.Dough densities lower than 0.21 g/cm3 often negatively impacts product volume due to a lack in dough mass to support the structural expansion during oven spring. weight of scaled dough per volume of pan cavity). Having lidded pan breads of low density (i.e.Producing clean label products with required shelf-life similar to GMS, SSL and/or DATEM.Working with liquid or fluid fats rather than hard or plastic shortenings.Producing or designing with low fat or lean baked goods.2 Challenges with replacing mono and diglycerides These hydrocolloids are suitable alternatives to glycerol monostearate, SSL and DATEM. Alginates, kappa-carrageenan and xanthan can also be effective dough stabilizers during proofing. Polysaccharides such as alginates, psyllium gum and carboxymethyl celluloses can be effective in reducing staling and reducing crumb firmness in baked goods. 1 Such lipases provide alternatives to traditionally used dough stabilizing emulsifiers such as DATEM and SSL. Lipase targets native flour polar lipids, converting lecithin (phosphatidylcholine) to lysolecithin and digalactosyl-diglycerides to digalactosyl-monoglycerides.

Lecithin, a commonly used natural emulsifier can be modified enzymatically with lipase to improve its functionality and make it suitable for mono- and diglycerides replacement. Amyloglucosidase quickly provides substrate to GOX to become functional.Glucose oxidase causes oxidation of gluten-forming proteins and promotes the oxidative gelation for AXs to act as gums.Xylanase may target both water-extractable and water-unextractable arabinoxylans (WE- and WU-AXs) to improve gas retention and provide viscosity to the dough.These blends are used in the production of high specific volume pan bread which requires a strong gluten matrix to retain gases and properly expand during oven spring. Blends containing xylanase, GOX and amyloglucosidase, have been used as dough strengthener mixes. Preparing enzyme blends from individual solutions has proven to be very successful in the production of clean label packaged bread and buns. A closer look at xylanase, GOX and amyloglucosidase

Mono and diglycerides