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BAKERY ENZYMES IN CEREAL TECHNOLOGIES

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Author(s): Ľubomír Mikuš | Ladislav Dodok | Mária Kováčová | Ladislav Staruch | Václav Koman

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 6;
Issue: 3;
Start page: 10;
Date: 2012;
Original page

Keywords: bakery products | enzymes | bread | volume | shelf-life

ABSTRACT
Bread is the most common and traditional food in the world. For years, enzymes such as malt and fungal alpha-amylase have been used in bread making. Due to the changes in the baking industry and the ever-increasing demand for more natural products, enzymes have gained real importance in bread-making. If an enzyme is added, it is often destroyed by the heat during the baking process. For generations, enzymes have been used for the improvement of texture and appearance, enhancement of nutritional values and generation of appealing flavours and aromas. Enzymes used in bakery industry constitute nearly one third of the market. The bakery products have undergone radical improvements in quality over the past years in terms of flavour, texture and shelf-life. The the biggest contributor for these improvementsis the usage of enzymes. Present work seeks to systematically describe bakery enzymes, their classification, benefits, usage and chemical reactions in the bread making process.doi:10.5219/193
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