Mirazyme Series
Baking Enzymes
ENZYMES
Enzymes are biological catalysts that accelerate chemical reactions within the dough.
Each one holds remarkable power on its own.
But when combined with precision, the synergy they create is truly fascinating.
Amylases are a group of enzymes that break down starches into simple sugars. The simple sugars formed by the activity of amylases in the dough provide nutrients for the yeast and lead to the production of carbon dioxide, which makes the dough rise. The presence of amylase ensures that the dough has a good structure and volume. In addition, the sugars produced by amylase contribute to the Maillard reaction during baking, giving the crust its golden-brown colour and increasing the flavour of the bread.
By acting on non-starch polysaccharides found in flour, they change the elasticity of the gluten network, increasing dough stability and extensibility. As a result, volume increases, blade opening improves, bread internal structure improves, bread crumb shedding decreases, and shelf-life increases. In liquid doughs such as wafers, xylanases minimize water binding, reducing the amount of water to be added, and since the cooking time is significantly shortened, significant energy savings are achieved.
Lipase, Phospholipases and glycolipases added to the dough break down lipids naturally present in flour or oils added to the dough into more easily emulsifiable fatty acids and glycerol. The use of lipases partially or completely eliminates emulsifiers. With the use of lipases, the dough structure is strengthened, fermentation stability is improved, and volume is increased. Lipolytic enzymes delay amylopectin retrogradation and allow the bread to remain fresh for a longer period of time. It also improves the internal softness and crumb structure of the bread.
Glucose oxidase hydrolyzes glucose into gluconic acid and hydrogen peroxide (H₂O₂) in the presence of oxygen.
The released hydrogen peroxide oxidizes the SH groups in gluten proteins into disulfide (S–S) bonds. This strengthens the dough, improves gas retention during fermentation, and increases the final bread volume.Additionally, this enzyme promotes the formation of new bonds within arabinoxylan structures (oxidative gelation), resulting in a drier, more processed dough.
Proteases break the peptide bonds between amino acids, thereby weakening the gluten network.
Gluten is the protein structure that gives dough its elasticity and strength.
By breaking down these proteins, protease enzymes make the dough more extensible — which is particularly beneficial for products like pizza dough or baguettes, where flexibility is desired.However, protease activity must be carefully controlled.
Excessive activity can overly weaken the gluten network, resulting in dough that is too slack and difficult to handle.