How can enzymes be used in making baked goods with upcycled ingredients?

How can enzymes be used in making baked goods with upcycled ingredients?

Upcycled by-products from the production of grain based and soy milks can be used as ingredients in baking applications such as bread, pastries, and cookies. However, there may be challenges  when the content of wheat flour is replaced partially with these upcycled ingredients.  

For example, the volume, texture, crumb softness and shelf life can be negatively impacted in bread. Novozymes enzymes can help to deliver a softer bread, better moistness, volume and eating properties  

Examples of by-products

Examples of by-products

  • Grain drinks by-products
  • Okara
  • Brewers spent grain
  • Coffee grounds

How can by-products be used?

How can by-products be used?

  • Snacks 
  • Baked goods
  • Flours and fiber ingredients

Novozymes product 

Description 

Intended Use 

Examples of applications

Celluclast BG 

Cellulase 

Improves volume and crumb uniformity in breads with high fiber content  

Can help to breakdown fiber components of baked good made with upcycled flours

Novamyl 10,000 BG 

Maltogenic amylase 

Retards starch retrogradation 

Can help extend shelf life of bread by mantaining a soft texture

Panzea BG 

Xylanase 

Improve volume, fine crumb structure 

Can help to release water trapped in the fiber components of baked good made with upcycled flours

Lipopan Xtra BG 

Phospholipase 

Better crumb structure and improve volume 

Can help improving the volume of bread by increasing the emulsyfing capacity of oils used in baked goods

Fungamyl 4000 SG 

Fungal alpha amylase 

Improve volume 

Can help improving the volume of bread made with upcycled grain flours by helping to generate the food needed for yeast growth 

Gluzyme Fortis 

Glucose oxidase 

Gluten strengthening  

Can help improving the volumen of bread made with upcycled grain flours

Gold Crust 3300 BG 

Amyloglucosidase 

Crust color formation and yeast boosting 

Can help improving the gold/brown color of baked goods such as bread

Meet Cynthia: Our expert on upcycling

Meet Cynthia: Our expert on upcycling

Dr. Machado is a Technical Services Senior Scientist at Novozymes North America, supporting our Food and Beverage customers. Dr. Machado has a extensive knowledge and experience in the use of enzymes for different food applications. Prior to working for Novozymes, Dr. Machado worked in product development for seven years. She led innovation, renovation and cost saving projects for brands such as Fiber One, Nature Valley, Chex Mix and Gardetto’s. Dr. Machado has been with Novozymes since 2017.

Talk to Cynthia about upcycling

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