“The hidden fortifiers of bread—enzymes and additives—play a vital role in transforming simple ingredients into delicious and satisfying loaves. Understanding these components can deepen our appreciation for the bread we consume, whether it’s a crusty sourdough, a soft sandwich loaf, or an artisan baguette. As the world of bread continues to evolve, these unseen helpers will undoubtedly remain integral to the craft of baking, ensuring that our daily bread is as nourishing and enjoyable as ever.”
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Bread, often referred to as the staff of life, is a staple food that has evolved significantly over the centuries. While the basic ingredients of flour, water, yeast, and salt have remained constant, the modern loaf frequently contains a variety of enzymes and additives that enhance its texture, flavor, and shelf life. These hidden fortifiers play a crucial role in the bread-making process, transforming simple ingredients into the diverse range of breads we enjoy today.
At its core, bread is a simple combination of carbohydrates, proteins, fats, and water. The key players in the bread-making process are gluten proteins, which provide structure, and yeast, which ferments sugars to produce carbon dioxide and cause the dough to rise. However, the addition of enzymes and additives can significantly improve the quality and characteristics of the final product.
Enzymes are biological catalysts that accelerate chemical reactions. In bread-making, various enzymes are used to improve dough handling, enhance flavor, and extend shelf life. Here are some common enzymes found in bread:
Amylase: This enzyme breaks down starches into sugars, providing food for yeast during fermentation. By enhancing sugar availability, amylase contributes to a better rise and a slightly sweeter flavor.
Protease: This enzyme breaks down proteins in the flour, making gluten more extensible. This results in a softer, more elastic dough, which is essential for creating airy, well-structured bread.
Lipase: Found in certain flour types, lipase aids in fat breakdown, enhancing dough stability and improving the flavor and shelf life of bread.
Xylanase: This enzyme helps break down hemicellulose, a component of the plant cell wall, which improves water absorption and dough handling, resulting in a softer crumb.
In addition to enzymes, a variety of additives are employed to enhance bread quality. Some of these are naturally derived, while others are synthetic. Here are a few notable examples:
Ascorbic Acid (Vitamin C): Often used as a dough conditioner, ascorbic acid strengthens the gluten structure and improves gas retention, leading to a lighter loaf.
Calcium Propionate: This organic salt is commonly used as a preservative to inhibit mold growth, thus extending the shelf life of bread.
Fats and Oils: Adding fats, such as butter or margarine, enhances flavor, improves dough handling, and contributes to a tender crumb by coating gluten strands.
Dough Improvers: These are blends of enzymes, emulsifiers, and other functional ingredients that enhance the overall quality of bread. They can improve fermentation, dough stability, and even the final crust color.
The interplay between these enzymes and additives creates a dynamic environment in the dough. For instance, the balance between amylase and protease activity is crucial; too much protease can weaken the gluten structure, while insufficient amylase can lead to poor fermentation. Bread makers meticulously control these factors to achieve the desired bread characteristics, from crustiness to chewiness.
The hidden fortifiers of bread—enzymes and additives—play a vital role in transforming simple ingredients into delicious and satisfying loaves. Understanding these components can deepen our appreciation for the bread we consume, whether it’s a crusty sourdough, a soft sandwich loaf, or an artisan baguette. As the world of bread continues to evolve, these unseen helpers will undoubtedly remain integral to the craft of baking, ensuring that our daily bread is as nourishing and enjoyable as ever.
While the use of enzymes and additives can enhance the quality of bread, consumers are increasingly aware of what goes into their food. Many artisanal bakers and health-conscious brands focus on using minimal, high-quality ingredients without synthetic additives. However, the presence of enzymes, even if produced synthetically, is generally recognized as safe and can offer functional benefits that contribute to a better eating experience.
Yes, there can be negative health effects associated with the enzymes and additives used in bread. Here are some key points to consider:
Some individuals may have allergic reactions to certain additives or enzymes. For example, people with gluten sensitivities or celiac disease need to avoid gluten-containing products, which may include various types of bread.
The long-term health effects of some synthetic additives are not fully understood. Certain additives have been linked to health issues in some studies, raising concerns about their safety over time.
Commercially produced bread often contains more additives and enzymes. Excessive consumption of highly processed foods can be associated with obesity, diabetes, and cardiovascular disease.
Some bread products contain preservatives and flavor enhancers that can increase sodium levels. High sodium intake is linked to hypertension and heart disease.
The use of enzymes like amylase can potentially increase the sugar content in bread, leading to rapid spikes in blood sugar levels. This can be particularly concerning for individuals with diabetes.
Highly processed breads often have lower nutritional value compared to whole, minimally processed options. This can make it harder to maintain a balanced diet and affect overall health.
While enzymes and additives in bread are generally considered safe for most people, it’s important to be aware of potential health effects. Opting for more natural, minimally processed bread can often be a healthier choice. Reading labels and making informed dietary choices can help manage any health concerns related to bread consumption.
What will happen to bakery products if enzymes and additives are not used?
If enzymes and additives are not used in bakery products, several changes can occur that may affect the quality, texture, flavor, and shelf life of the final products. Here’s a breakdown of what might happen:
Without enzymes like protease, the gluten network may not develop as effectively, leading to weaker dough. This can result in:
Poor Rise: Breads may not rise as well, leading to denser loaves.
Crumb Structure: The texture may be less airy, with a tighter crumb.
Additives like preservatives (e.g., calcium propionate) are often used to extend shelf life and prevent mold growth. Without these:
Mold Growth: Bakery products may spoil more quickly, particularly in humid environments.
Staleness: Bread can become stale faster, affecting taste and texture.
Enzymes like amylase contribute to flavor by breaking down starches into sugars during fermentation. Without them:
Less Flavor Complexity: The flavor profile of the bread may be less developed, leading to a more bland taste.
Sweetness: Breads may lack the slight sweetness that comes from sugar production during fermentation.
Enzymes and additives help control the fermentation process and dough behavior. Without them:
Variable Results: There may be greater variability in the final product, leading to inconsistency in quality.
Baking Challenges: Bakers might face more difficulties in achieving the desired results, such as crust color and dough handling properties.
The use of fats and emulsifiers improves the mouthfeel and softness of baked goods. Without these:
Dryness: Products may turn out drier and less enjoyable to eat.
Crumbly Texture: The absence of certain additives may lead to a crumbly rather than soft texture.
Many specialty bread types, such as those with specific textures or extended shelf lives, rely heavily on enzymes and additives. Without them:
Fewer Options: The variety of products available in bakeries may decrease, as some formulations would be difficult to achieve.
While it is possible to bake without enzymes and additives, doing so can lead to significant trade-offs in terms of quality, flavor, and shelf life. Many artisan bakers emphasize using fewer and more natural ingredients, but they often rely on their skills and techniques to mitigate the absence of these functional ingredients. For commercial bakeries, however, enzymes and additives are often essential for ensuring consistent quality and meeting consumer demands.
Sourdough Heaven offers “functional” quality well beyond most traditional sourdough bakeries. “Functional” is a term used to describe food that offers health benefits beyond its nutritional value or profile. A “probiotic” is an example of a functional benefit. As live micro-organisms, “when administered in adequate amounts, probiotics provide a health benefit to the host, by improving gastrointestinal health” (Hill, C. et al., ), (Scheiman, J. et al., ).
Sourdough Heaven bread is a functional food because, as an organic sprouted whole grain bread, it offers protective health benefits found in biologically active constituents of the bran, germ and starch fractions of flour. The high dietary fiber and soluble “resistant” amylose starch promote a healthy gut, strong immune system, improved metabolic health, easier digestibility, and greater nutrient bioavailability. It is nutritionally dense, with numerous protective health benefits as listed below (Buczkowski, B.K., ) (Gobbetti, M. et al., ):
Improved digestibility.
Improving the properties of the dietary fiber complex.
Reduction in anti-nutritive compounds that restrict bioavailability of key nutrients.
Increase in uptake of minerals, vitamins, and phytochemicals.
Production of new bio-active compounds, such as peptides and amino acid derivatives (e.g., g-amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides.
Reduction in Celiac and Non-Celiac Wheat Sensitivity (NCWS).
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Reduction in FODMAPS content and sensitivity.
Decrease in the glycemic index (GI) value.
Improved bread properties, flavor, aroma, texture, and shelf-life.
Let’s look at 5 examples of how Sourdough Heaven provides the above health benefits and why it should be your first choice as a delicious and functionally superior sourdough option:
Our sourdough starters (“pre-ferments” and levains) begin by growing lactic acid bacteria (LAB) and yeast, (occurring naturally in the flour and ambient environment, respectively), in a mixture of water and flour. Through a process of re-feeding and fermentation over several stages (freshening + basic sour + full sour, adapted from Jeffrey Hamelman's Bread, 3rd. Edition), the LAB and yeast digest carbohydrates to produce a range of compounds that contribute to the bread’s functional quality (Hammes, W.P. & Gänzle, M.G., ). Our starter cultures meet high standards for the type of flour used, our kitchen environment, re-feeding schedule, fermentation time (24 - 30 hours) and maintenance temperature (Garofalo, C. et al. ). We use a flour mixture of organic whole wheat, rye and spelt that has been demonstrated to promote an optimal balance between LAB and yeast (Ganzle, M.G. et al., ), generally found in a ratio of 100:1 (Ottogalliet et al. ), leading to an ideal acidic flavor at a pH level that allows yeasts to function properly as leavening agents (De Vuyst, L. et al. and ) (Birch, A.N. et al., ). This adjusted pH level activates enzyme production that breaks down (digests) certain proteins, starches and anti-nutrient compounds (phytate or phytic acid). This leads to an increase of free (unbound) amino acids, antioxidant peptides, a reduction in gluten, an increase in dietary soluble fiber content and improved bioavailability of minerals, antioxidants and other bioactive compounds (Kaisa P. et al., ).
Sourdough Heaven uses a blend of high extraction (T85 – light whole grain) flour, HealthSense™ flour (a high soluble “resistant” amylose starch wheat flour), Ancient and Sprouted whole grain flours that are carefully selected, based on their levels of protein, dietary soluble and insoluble fiber. Using spreadsheet analysis, protein, dietary fiber and soluble starch content are calculated based on a 30-gram serving size of flour content. These values, along with a description of the flour composition, are shown for each of our breads on the website. The minimum recommended daily fiber intake for adults is 25 grams for women and 38 grams for men (McManus, K.D., ). Depending on the type of flour used (ex. rye, spelt or hard red/white whole wheat), daily consumption of two 110 g Sourdough Heaven bread slices provide 22-44 grams of dietary fiber and soluble “resistant” starch, well within the range of the American Heart Association minimum average daily recommended intake of 28 grams (Precker, M., ).
Sourdough Heaven bread is high in dietary soluble and insoluble fiber. Dietary fiber consists of two types of fiber, soluble (“resistant”) and insoluble (indigestible) fiber. Both are “complex carbohydrates” that work synergistically to promote gut health and enhance nutrient absorption (Seal, C.J. et al., ). When consumed together, they offer health benefits that include improved metabolic control and decreased risk of cardiovascular disease, obesity, and type 1 and 2 diabetes (Lattimer, J.M. & Haub, M.D., ).
Soluble “resistant” dietary fiber comprises a group of non-cell wall carbohydrates (linear polysaccharides) such as arabinoxylan, fructan, inulin, and β-glucan which are resistant to enzymatic activity and dissolve slowly in water, forming a gel-like substance, that ferments slowly in the small and large intestine (colon), slowing down digestion (Khorasaniha, R. et al., ). Its fermentation by gut bacteria acts as a prebiotic, producing short chain fatty acids (SCFAs) that reduce pH in the colon and provide energy to the epithelial cells of the intestinal wall while providing nourishment to beneficial (commensal) bacteria, thus promoting a healthy gut and improving the absorption and assimilation of nutrients (Koleva, P. T. et al., )
Insoluble (indigestible) dietary fiber is plant cell wall material (lignin, cellulose and hemicellulose) that does not dissolve in water. It forms nondigestible roughage, or fecal bulk, remaining intact as it moves through the digestive system, speeding gut transit time (Dhingra, D. et al., ).
Sourdough Heaven bread is also high in soluble “resistant” starch (amylose). Like soluble fiber, soluble starch is a complex carbohydrate, characterized by its level of digestibility (enzymatic breakdown or hydrolysis). The degree of starch digestibility is determined by the ratio of two complex carbohydrates, amylose and amylopectin. Amylose is a soluble “resistant” starch, that like soluble resistant fiber, dissolves in water, forming a gel-like substance that is resistant to enzymatic digestion, passing mostly undigested into the colon. Amylopectin is susceptible to enzyme digestion causing a rapid release of glucose into the bloodstream (Åkerberg, A. et al., ). In general, bread flour starch has a higher ratio of amylopectin to amylose (75:25), thereby making it more easily converted to simple sugar (glucose) and absorbed quickly into the bloodstream, producing glycemia. On the other hand, a higher ratio of amylose to amylopectin can naturally lower the glycemic index (GI), which can help support stable blood sugar levels (Dipnaik, K. & Kokare, P., ). This makes it an excellent choice for those watching their blood sugar or carb intake. In addition to better glucose control, amylose soluble starch also performs a similar function to soluble fiber as a prebiotic food to promote the growth of beneficial colonic microbiota.
Sourdough Heaven uses a flour called HealthSense™, rich in amylose starch. As our foundation flour (25% of bread flour content) it contains 10X more amylose than the common wheat flour. In addition to the health benefit cited above, this amylose-rich flour improves baking and storage quality (reduced staling) by giving it stronger elasticity and strength (Miles, M.J. et al., b; Tang, M.C. & Copeland, L., ).
Sourdough Heaven uses Ancient and Heritage (“Heirloom”) organic whole grain flours, including Einkorn, Emmer, Kamut/Khorasan, Spelt, Barley, Durum, Red Fife, Turkey Red and Rouge de Bordeaux. During the past two decades, these grains have been recognized for their sensory and health benefits. “Whole grain and particularly pigmented varieties are an important source of bioactive compounds, micronutrients, and dietary fiber” (Bartl, P. et al. ). These grains show significant levels of antioxidants, phytochemicals (polyphenols, flavonoids, phenolic lipid), ferulic acid, vitamins, anthocyanins and carotenoids (lutein) antioxidants (bioactive compounds that give the characteristic blue-purple and yellow-orange hues (Pontonio, E. et al., ). In addition, ancient grains (particularly, Einkorn, Emmer and Kamut) contain higher levels of protein (Einkorn – 18.1% vs. Wheat – 11%), higher soluble dietary fiber and starch (amylose), and a higher mineral content than common wheat flour (Shewry, P.R., ). These grains, particularly Emmer, Kamut and Durum, may cause less gut inflammation with trials demonstrating lower gut sensitivity (celiac disease) to these grains compared with common wheat (spelt, bread wheat) (Vincentini O. et al., ). Also, research into the sensory characteristics of different ancient wheat varieties showed very high overall acceptability due to the unique and pleasant sensory attributes such as taste, aroma (Roumia, H. et al., ). The only downside of these types of grains is their relatively poor baking quality compared to common wheat. Some Ancient and Heritage have a different gluten structure (higher gliadin to glutenin ratio – or lower glutenin content), which causes a denser, compact bread due to lower elasticity (property that allows dough to stretch and rise during baking) (Geisslitz, S. et al., ).
Sourdough Heaven uses sprouted grains (Ancient, Heritage and modern varieties) in its breads. Sprouting is a process whereby the grain kernels are moistened in water. Over time, under the right environmental conditions (water, temperature and light), they will start to germinate and produce a short sprout. During germination, the seed’s metabolism is reactivated, and the kernel (primarily the bran and germ fractions) releases enzymes that begin to digest starches, proteins and phytates. As in fermentation, this leads to a higher ratio of soluble “resistant” soluble dietary fiber, an increase in amino acids, bioactive and antioxidant peptides, reduction of anti-nutrient phytates, leading to an increase in minerals (iron, zinc, calcium, magnesium, manganese and copper) and an increase in levels of vitamin B6, thiamine, folate and vitamin E (Benincasa, P. et al. ). Sprouting performs a similar activity to fermentation, and the combination of fermentation and sprouting significantly increases the bioavailability of nutrients and antioxidant phenolic and lipid compounds (Katina, K. et al., ).
Sourdough Heaven stands out from other traditional sourdough bakeries by offering premium artisan breads with high functional and nutritional value. Ezekiel bread, a whole-grain bread made from sprouted grains, is often regarded as the “holy grail” of healthy breads. Like Ezekiel, Sourdough Heaven breads are made using a selected blend of 2-4 organic Ancient, and Heritage sprouted whole grain flours. The difference is that Sourdough Heaven enhances its functional and nutritional profile through fermentation of sprouted grains and prebiotic-rich soluble fiber, thus delivering a functional food that can promote physiological improvements in blood cholesterol, blood sugar control, gut health, weight control and overall well-being. In addition, the high levels of prebiotic-rich soluble fiber found in our flours improve baking quality (volume, crumb and crust texture) and storage quality (reduced staling, increased shelf life and ability to withstand multiple freeze/thaw cycles). Sourdough Heaven not only provides the functional quality of fermentation, lacking in Ezekiel bread, but excels in taste, aroma and texture that you can only find in superior whole grain sprouted sourdough bread.
Note: This blog primarily addresses our lean breads (flour, water, salt and unrefined sweeteners) with the exclusion of additives containing cheese, fruits, refined sugars and oils that may increase the glycemic response.
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