About the Course
The "Enzyme Functionality in Baking" course provides a structured learning journey. It begins with an introduction to bio-catalysts and the fundamentals of enzyme classification, examining core enzyme groups in baking: amylases, proteases, lipases, oxidases, and xylanases. You will discover how these enzymes act as accelerators of targeted reactions under ambient conditions, avoiding extreme temperatures and chemical additives, and supporting efficient, sustainable processes.
Ingredient Science & Functional Theory
Building on the basics, participants will explore sources of industrial food enzymes (plants, animals, and microbes) and delve into substrate-enzyme interactions. The course discusses mechanism, efficacy, enzyme kinetics, and the impact on protein, starch, and fat matrices in bakery applications. There is a particular focus on wheat quality parameters, effects on dough properties, and the influence on fermentation, shelf life, and final product texture.
Applied Modules – Hands-On Techniques
After covering theoretical foundations, the course transitions to practice. Hands-on modules guide you through enzyme selection strategies for typical bakery challenges, such as dough softening, extensibility, crumb structure optimization, color, flavor enhancement, and shelf life extension. Participants will apply controlled dosing of amylases, proteases, and auxiliary enzymes in a bakery test environment, analyze results, and learn to troubleshoot for various product formats, including crackers, muffins, sandwich bread, and biscuits