Biosolutions for healthier bakery products

What does Healthier baking really mean? Is it just the reduction of fat, and sugar and the inclusion of coarse grains? Or is there more to it? Today’s definition of healthier baking has expanded from just “including multi and whole grains, reducing fat, sugar, chemicals and emulsifiers” to “enabling today’s consumers to be able to customize and choose based on their nutritional needs”. It could be the inclusion of protein to address the protein deficiency or the inclusion of novel ingredients to make it more functional. Healthier baking also means the prevention of toxicant formation during processing.

For decades the Baking Industry has been using enzymes to enhance product performance, process improvement, reduce wastage and improve eating quality. The commonly used enzymes are Amylase, for adjusting the falling number of flours with low diastatic activities, and Xylanases, for dough conditioning and improved machinability. Lipases provide better dough stability and improve gas retention and Glucose Oxidases improve gluten strength, especially when the gluten quality and quantities are inadequate for bread making. Maltogenic amylases are another class of enzymes, they help keep the bread fresh and soft for a longer time.

Another class of enzymes called Amyloglucosidase also known as Glucoamylase helps in imparting higher sweetness to the dough. This helps in reducing sugar content from the recipe, meeting the nutritional needs or bringing cost benefits to the manufacturer. Amyloglucosidase can also improve the crust colour and this can be translated to the reduced baking time. And reduced baking time means reduced energy usage and this contributes to sustainability.

Similarly in biscuits and cakes, proteases, Lipases and Amylases play significant roles in ensuring good quality products.

Outside these commonly used enzymes, there are other classes of enzymes like Lipoxygenase, Cellulases, Peroxidases, and Phytase that are used for bringing additional benefits to the baked products both enhancing product quality as well as inclusion of healthier components.

While Phytase helps in the bioavailability of minerals present in baked products, Cellulases and Xylanases help in improving digestibility.

Enzymes enable the use of unconventional grains like millet in baked products, and the inclusion of protein from plant sources like legumes and pulses.

Enzymes also help in the industrialization of traditional and household products like Indian flatbread (roti, chapati paratha etc.), by imparting the right sensorial qualities in these products where the freshness and eating quality can be improved. These are designed specifically for products with longer shelf-life products.

Baked products are highly acceptable due to their characteristic aroma and flavour generated during the cooking process. The generation of aromatic compounds is due to the biochemical reactions among various components during the cooking, baking, and grilling process. The formation of these components is essential for the characteristic aroma and flavour associated with these products. Though at lower content these components are harmless, at higher concentrations they may impact human health. These components are collectively called process-induced toxicants. Among the various toxicants produced, Acrylamide is one of them.

Acrylamide is formed when a high starch and protein product is cooked at a higher temperature. Acrylamide formation is part of the Maillard reaction which also gives a pleasant flavour to baked products. There are many technologies available to reduce Acrylamide content formation in baked goods and Enzyme Technology is one of those technologies. The advantage of enzyme technology is that it does not require any recipe or process change.

While enzymes help in improving product quality, improving process efficiency and reducing waste, probiotics, prebiotics and postbiotics can help in enhancing the quality of life. While the delivery of these novel ingredients may vary, incorporating them can make baked products healthier. This expands the possibility of premiumization of baked goods, better positioning and product differentiation. Such ingredients can make baked goods move from a commodity to a high-value segment.

Overall enzymes can bring characteristic changes to the dough by working on the flour. This change can be translated to the inclusion of components that are desirable in baked goods for better health and the exclusion of components that are unhealthy.

Enzymes provide a great avenue for Food scientists to develop new products and be creative and innovative. This also provides an opportunity to cater to the constantly changing and evolving consumer preferences and eating habits.

About enzymes, enzymes are biocatalysts and are present in every living organism. Enzymes play a critical role in catalyzing biochemical reactions in the body. Enzymes are proteins found in nature and are used as processing aids in food processing industries. Enzymes are very specific in their reaction and this makes enzymes more preferred over chemicals, where the reaction could be random and uncontrolled.

Enzymes get inactivated at high temperatures or extreme pH conditions. The enzymes used in various industries are designed to perform in the existing processing conditions to a large extent.