Hemicellulases: Elasticity, Volume and Perfection🥖

Here’s how they contribute:

🍪 𝑰𝒎𝒑𝒓𝒐𝒗𝒆 𝑫𝒐𝒖𝒈𝒉 𝑬𝒍𝒂𝒔𝒕𝒊𝒄𝒊𝒕𝒚:🧵 Breaking down hemicellulose increases water absorption, resulting in a more hydrated and elastic dough.

🍪 𝑬𝒏𝒉𝒂𝒏𝒄𝒆 𝑮𝒂𝒔 𝑹𝒆𝒕𝒆𝒏𝒕𝒊𝒐𝒏: 💨 Strengthens dough structure, trapping gases during fermentation.

🍪 𝑩𝒐𝒐𝒔𝒕 𝑷𝒓𝒐𝒅𝒖𝒄𝒕 𝑽𝒐𝒍𝒖𝒎𝒆:Creates lighter, fluffier baked goods with a better rise.

2️⃣ 𝐓𝐲𝐩𝐞𝐬 𝐨𝐟 𝐇𝐞𝐦𝐢𝐜𝐞𝐥𝐥𝐮𝐥𝐚𝐬𝐞𝐬 𝐚𝐧𝐝 𝐓𝐡𝐞𝐢𝐫 𝐈𝐦𝐩𝐚𝐜𝐭 𝐨𝐧 𝐑𝐡𝐞𝐨𝐥𝐨𝐠𝐢𝐜𝐚𝐥 𝐏𝐫𝐨𝐩𝐞𝐫𝐭𝐢𝐞𝐬 🧪

Hemicellulases influence both the structure and behavior of dough, ensuring better performance during mixing, proofing, and baking.

Hemicellulases Used in Baking are…

XYLANASES 🔬 Break down xylans, a major component of hemicellulose, improving dough extensibility, crucial for shaping and helping create a finer crumb structure in the final product.

ARABINOFURANOSIDASES: 🍂 Degrade arabinoxylans, which bind water in dough. The dough becomes easier to handle and gains improved workability, especially in whole-grain or high-fiber products.

This leads to:

💧 𝑯𝒚𝒅𝒓𝒂𝒕𝒊𝒐𝒏 𝑰𝒎𝒑𝒓𝒐𝒗𝒆𝒎𝒆𝒏𝒕: Increases the dough’s ability to absorb and retain water, resulting in a softer, more pliable texture.

🧵 𝑬𝒍𝒂𝒔𝒕𝒊𝒄𝒊𝒕𝒚 𝒂𝒏𝒅 𝑺𝒕𝒓𝒆𝒏𝒈𝒕𝒉: Strengthens the gluten network by improving dough elasticity and balancing stretchability with structural integrity, essential for shaping and rising.

3️⃣ 𝐑𝐞𝐜𝐨𝐦𝐦𝐞𝐧𝐝𝐞𝐝 𝐃𝐨𝐬𝐚𝐠𝐞 ⚖️📊

🧪 Use 0.001% to 0.01% of flour weight, depending on the product and desired results.

❌ Too Little Hemicellulase: Dough may lack elasticity and hydration, leading to denser, less airy products.

⚠️ Too Much Hemicellulase: Over-degradation of hemicellulose can weaken dough structure, making it sticky and prone to collapse.

4️⃣ 𝐀𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬 🍞

🥖 Artisan Bread: Improve dough hydration and volume, creating airy, crusty loaves.

🌾 Whole-Grain Products: Counteract the heaviness of whole grains for softer and lighter textures.

🏭Industrial Baking: Streamline processes by reducing mixing time and ensuring consistent quality.