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.
Highlights
Bread is the most common and traditional food in the world
Aktivita enzýmov môže byť ovplyvňovaná aj pôsobením rôznych látok a to pozitívne
Ktoré sa nachádzajú v múkach, prípadne v niektorých surovinách ako i tie, ktoré sa aplikujú do cesta za rôznym účelom, sú jednými z najdôležitejších substancií v cereálnych technológiách
Summary
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. Okrem druhu a koncentrácie substrátu majú veľký vplyv pH prostredia, teplota, obsah vody, ióny, prípadne niektoré ďalšie. Aktivita enzýmov (okrem ich množstva) môže byť ovplyvňovaná aj pôsobením rôznych látok a to pozitívne
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