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ENZYMES AS FOOD INGREDIENTS (Function (processability (shorter mixing,…
ENZYMES AS FOOD INGREDIENTS
Fruit juice/wine
hemicellulose
cellulose
starch hydrolysis
pectinase
Baking
cellulase and hemicellulose
xylanase
α -Arabinosidase
Licheninase
proteolytic enzymes
Proteases
Peptidases
amylolytic enzymes
alpha-amylase
pullulanase
glucoamylase
others
lipase
glucosidase oxidase
invertase
Starch
alpha-amylase
amyloglucosidase
pullulanase
glucosisomerase
Dairy
rennin
lipase
protease
lactase
Function
processability
shorter mixing, proofing time and better dough stability
volume
large volume esp for high fibre products
stability
antistaling, extend shelf life, improved freshness
texture
softer crumb,fine and regular pore structure
colour
browning, bleaching and improved crust color
flavour
production of fermentation substrates and aroma precursors
nutritional properties
increased amount of total dietar fiber
replacement of chemicals
replacement of bromate,sodium metabisulphate, vital gluten
action of enzymes
dough mixing
dough proofing
freezing
frozen storage
thawing
baking
cooling
bread storage