Bakery enzymes in cereal technologies

Authors

  • Ľubomí­r Mikuš
  • Ladislav Dodok Department of Nutrition and Food Assesment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava
  • Mária Kováčová Department of Nutrition and Food Assesment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava
  • Ladislav Staruch Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava
  • Václav Koman Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/193

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.

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References

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Published

2012-10-11

How to Cite

Mikuš, Ľubomí­r ., Dodok, L. ., Kováčová, M. ., Staruch, L. ., & Koman, V. . (2012). Bakery enzymes in cereal technologies. Potravinarstvo Slovak Journal of Food Sciences, 6(3), 10–15. https://doi.org/10.5219/193