Other Enzymes

Amylases

The most commonly used enzyme in baking is amylase. Amylase converts starch into dextrins, oligosaccharides, and the sugar maltose. Maltose provides a fermentable sugar for the yeast. Some benefits of Amylase are improved loaf volume and symmetry, darker crust colour, better flavour, and shelf life extension.

Lipases

Lipase breaks down lipids into monoglycerides, diglycerides, and free fatty acids. This increases dough tolerance, improves loaf volume, and allows for a reduction in the use of shortening. Some new lipase ingredients can replace the chemical dough improvers DATEM and SSL.

Pectinase and Cellulases

These enzymes work on pectinase and cellulose, fibers that are naturally present in wheat and rye. It results in the softening of dough and reduced water absorption capacity, which shorten the baking time of certain baked goods like crackers.

Phytase

Phytases are digestive enzymes which release plant phosphorus from phytic acid.Monogastric animals lack phytase which releases phosphorus. Adding extra phytases to the diet increases phytate to breakdown and consequent utilization of plant phosphorus. If more phosphorus is available naturally, then less of this substance has to be added to the diet. This greatly reduces feed costs.

Acid Urease

Hydrolyzes residual urea in wines to prevent conversion of the urea and ethanol to ethyl carbanate. It is primarily used in wines that are baked or otherwise exposed to heat for an extended time. It is also useful in wine when urea levels exceed 5 ppm.

Pancreatin Enzyme

Pancreatin is a mixture of several digestive enzymes produced by the exocrine cells of the pancreas. It is composed of amylase, lipase and protease. This mixture is used to treat conditions in which pancreatic secretions are deficient, such as surgical pancreatectomy, pancreatitis and cystic fibrosis. It has been claimed to help with food allergies, celiac disease, autoimmune disease, cancer and weight loss. Pancreatin is an effective enzyme supplement for replacing missing pancreatic enzymes, and aids in the digestion of foods in cases of pancreatic insufficiency.

Pepsin

Pepsin is one of the principal protein degrading or proteolytic enzymes in the digestive system. During the process of digestion, Pepsin acts on the complex dietary protein and breaks up into peptides and amino acids which can be readily absorbed by the intestinal lining. It helps in digestive disturbance in general and as a result of impaired production of gastric juice. It acts as an adjunct in the treatment of anaemic conditions, especially during slimming diet when protein intake increases

Xylanase

Xylanase or hemicellulase are a diverse class of enzymes that hydrolyze hemicelluloses or xylan compound, a group of polysaccharides comprising xylan, xylobiose, and arabinogalactan. The xylanase act on these complex nonstarch polysaccharides, which are composed of β-glycosidic linkages and contain five or six-carbon sugars, but not cellulose.

Xylanase is an important enzyme that is used to degrade one of the essential components of a plant’s cell wall. This component is known as hemicellulose. Xylanase breaks down the linear polysaccharide xylan into xylose. Xylanases are known to improve dough machinability and dough-handling properties for bread, buns and rolls. Xylanases produce baked goods with better volume, crumb structure and bloom.