Technical enzymes -

and why you won't find them in our products

Pentosanase, protease, hemicellulase, cellulase, xylanase, lipoxidase, glucose oxidase, phospholipase - these are all names of enzymes and they sound strange. However, we've been encountering them on a daily basis for a long time now, for instance when we buy bread. 

There's basically nothing wrong with enzymes: as proteins they are part of every plant, animal or human cell. They act as catalysts in many important bodily processes such as metabolic processes. During germination, plant growth and seed production, grains also produce enzymes which play an important role during the baking process. The dough therefore contains a whole range of natural enzymes. Since the quality of the flour always varies depending on the growth conditions, the baker has to balance these fluctuations using his or her craftsmanship. This isn't always easy. Malt flour, for example, can help by supplying natural enzymes.

Technical enzymes can influence the baking process in a very precise way, making it easier for the baker to work. Let's look at them in more detail: There is amylase which can transform the starches of flour into sugar, or protease which splits flour proteins and therefore causes a loosening of the protein structure. Xylanase impacts on gluten (ref. "Better flour for cleaner water"), changes its 'form' and thus creates a more stable dough structure. So depending on which enzyme is added, the roll or the croissant can be altered. They stay crispy for longer or become larger during baking or even nice and brown - all decisive purchasing criteria for a lot of consumers. Experts assume that technical enzymes are used in 95% of all small baked goods in Germany.

We tried it ourselves once and mixed six grams of technical enzymes with 180 kilograms of dough. The outcome: the croissants had 25% more volume. Thoroughly impressed, we looked at this result and asked ourselves: "What effect might this have on us when we eat that?" To this day, no substantiated independent studies as to the effects of technical enzymes on human health have been conducted. In addition, technical enzymes are not legally considered ingredients since they are transformed during the baking process.

Nowadays enzymes are increasingly obtained from genetically modified microorganisms and nobody knows what effect these substances have on the human body. During the production and processing of baked goods, there is an additional risk for staff members since enzyme dust can cause asthma when inhaled. 

Furthermore, we believe that eating technical enzymes can cause allergies. However, this is denied by enzyme producers. But the fact is that there are a lot of unanswered questions with regard to the effects of technical enzymes on our bodies. So we have decided that, as long as there are no true comprehensive findings, we at Moin are going to abstain from adding technical enzymes to our products. It is also equally important to us that we remain true to our production processes.  We are not going to replace our know-how by relying on unnatural product characteristics whose effects we cannot understand. We determine the quality of our baked goods by the very careful selection of our ingredients, the craftsmanship of our bakers and the mindful attention to our production processes. 

If you want to know if the baked goods you are about to buy contain added technical enzymes, just ask at the counter of your bakery. After all, you contribute with your choice when it comes to supply and demand!  There is always an alternative!

Here you can find the corresponding article "Determination of the Direct Activity of the Maltogenic Amylase from Geobacillus stearothermophilus in White Bread".

Published
2. Mai 2018 
by Brigitta Sui Dschen Mattke and Natascha Solis