Enzyme technology in value addition of bakery and confectionery products

TADDIA, ANTONELA; TUBIO, GISELA

Value-Addition in Food Products and Processing Through Enzyme Technology

Academic Press

Año: 2022; p. 71 - 82

Traditional bread-making methods have been based on the presence of endogenous enzymes. Currently, wheat flours are supplemented with the combination of α-amylases, xylanases, cellulases, lipases, etc. These enzymes improve the bread-making process, its flavor, volume, texture, pore size of the crumbs, and quality of the crust. The supplementation is performed to satisfy the industry´s demand and exports in such a way as to provide a product with identical characteristics consistently and homogeneously over time and with a specific quality according to the final destination. Enzymes can be incorporated into various types of flours and it is an interesting alternative to chemical compounds to generate changes in the structure of the dough. Enzymes do not remain active in the final product after baking, therefore the enzymes do not have to appear on the label, which is an additional commercial advantage.