Baking

Book Review: ‘Understanding Cooking Enzymes’

KANSAS CITY, MISSOURI, USA – Opening the cover of “Understanding Cooking Enzymes,” anyone who’s ever taken a few enzyme courses would say “this is the lock and key to enzymes!”

The scope of the book extends from the history of enzymes to the legal framework for their safe use. It examines in detail their effects and interactions in many types of baked goods. The book is aimed at a wide range of readers, including students, professors and industry experts.

“Understanding Cooking Enzymes” was authored by Dr. Lutz Popper and Prof. Dr.-Ing. Klaus Lösche, published by Robert Wenzel, Germany, and distributed by Sosland Publishing Co. Popper has worked at Mühlenchemie and SternEnzym since 1993, and since 2009 he has been responsible for research and development and scientific director of the Stern-Wywiol Gruppe.

Klaus Lösche is Managing Director of NFT (Northern Food Tec), a consulting company he founded in 2014. Klaus Lösche is the former Director of the Institute of Food Technology and Bioprocess Engineering at the University of applied sciences from Bremerhaven.

From 2016 to 2020, Klaus Lösche was editor-in-chief of the international scientific journal Cereal Technology.

Enzyme Usage Review

The main motivation of the authors in writing this book was to give users an understanding of enzymes and their applications, and to counter skepticism towards the use of enzymes in food applications.

One of the significant angles that differentiates this book from most others in this field is its coverage of both the theory and applications of enzymes. Additionally, his discussion of the history and use of enzymes in the first chapter provides an exciting introduction to the subject. From the discovery of diastase in 1833 to developments in 2020 that again resulted in the Nobel Prize for Enzyme Research, the book takes the reader down the long road of baking enzymes.

The second part of the book is the most complete. It covers the kinetics and optimal parameters of enzymes in general, as well as specifics on cereal enzymes and the effects of enzymes in bread making.

The effects on dough stability and rheology of different enzymes used in baking are discussed in Chapter 3, using actual test results obtained by basic and descriptive rheological measurements.

Chapter 4 deals with monitoring the effects of enzymes. The authors include information on climate change and grain quality, where data is limited but of utmost importance. Enzyme applications in baking and the interaction between sourdough yeast and enzymes are other important topics in this chapter.

Despite their importance in enzyme applications, synergy and interactions between enzymes have so far received little attention, but the authors also cover this for specific enzymes.

Inhibition and inactivation of enzymes are less known but fundamental phenomena. Chapters 6 and 7 discuss the causes of grain product shelf life problems.

In addition to the synergy and interactions between the enzymes in the formula, other ingredients like water, baker’s yeast, salt, sugar, etc. in cooked foods exhibit interactions with enzymes, with dramatic effects on processing and the quality of the final product. These interactions are discussed in Chapter 8.

Optimizing the addition of enzymes in the bakery is crucial for their maximum effect on processing and costs. The authors also discuss this topic, with information on cooking trials and experimental design.

Chapters 10-17 provide practical information including specific applications for baked specialty foods, crumb softening and shelf life extension, steamed bread, soft wheat products such as cookies, crackers and wafers, and the use of enzymes in wheat tempering and baking. food production.

In these chapters, the authors focus on the effects and use of different enzymes for specific products, as well as the role of enzymes in product quality and problem solving. Regarding enzyme-assisted tempering of wheat, the authors conclude: “It is possible that further optimization of the enzymes used and the technologies used with them are necessary to obtain results that will bring practical benefits to millers. in their daily work.

The final chapter examines the legal framework for the safe use of enzymes, including basic information, safety in modern biotechnology, current and future enzyme labeling, and enzyme regulation in various countries.

“Understanding Baking Enzymes” is a comprehensive reference for anyone working with enzymes, including students, food scientists and technologists, grain/cereal scientists and technologists in the food industry and academia.