A review on biotechnological potential of multifarious enzymes in bread making. (December 2020)
- Record Type:
- Journal Article
- Title:
- A review on biotechnological potential of multifarious enzymes in bread making. (December 2020)
- Main Title:
- A review on biotechnological potential of multifarious enzymes in bread making
- Authors:
- Dahiya, Seema
Bajaj, Bijender Kumar
Kumar, Anil
Tiwari, Santosh Kumar
Singh, Bijender - Abstract:
- Highlights: Addition of exogenous enzymes enhances the activity of endogenous flour enzymes. Supplementation of microbial enzymes replaces the use of chemical additives in foods. Microbial enzymes can show their effects alone and in combination with other enzymes. Mineral bioavailability and digestibility of bread improved by phytases. Shelf-life of bread extended by addition of xylanases, glucose oxidases, and amylases. Abstract: Baking is a universal process for the preparation of baked products like, bread, biscuits, pastries, cookies, crackers, pies, and others. Although usage of enzymes in bakery is quite old but recent developments in basic biology, biochemistry, advancements in technological approaches, and discovery of new/novel enzymes, has revolutionized the application potential of enzymes in a variety of food industries including the bakery. World over people want their foods to be free of chemical preservatives and additives, therefore, the role of enzymes in potentially replacing the chemicals is very imperative. Application of enzymes in bakery not only enhances the dough properties such as, gas retention, crumb softness, water absorption capacity, and others but improves the nutritional status of products. Microbial sources of enzymes offer multiple advantages over plants and animals. Microbial enzymes from diverse resources have been reported for usage in bread making. A wide array of microbial enzymes viz. xylanases, phytases, α-amylases, proteases,Highlights: Addition of exogenous enzymes enhances the activity of endogenous flour enzymes. Supplementation of microbial enzymes replaces the use of chemical additives in foods. Microbial enzymes can show their effects alone and in combination with other enzymes. Mineral bioavailability and digestibility of bread improved by phytases. Shelf-life of bread extended by addition of xylanases, glucose oxidases, and amylases. Abstract: Baking is a universal process for the preparation of baked products like, bread, biscuits, pastries, cookies, crackers, pies, and others. Although usage of enzymes in bakery is quite old but recent developments in basic biology, biochemistry, advancements in technological approaches, and discovery of new/novel enzymes, has revolutionized the application potential of enzymes in a variety of food industries including the bakery. World over people want their foods to be free of chemical preservatives and additives, therefore, the role of enzymes in potentially replacing the chemicals is very imperative. Application of enzymes in bakery not only enhances the dough properties such as, gas retention, crumb softness, water absorption capacity, and others but improves the nutritional status of products. Microbial sources of enzymes offer multiple advantages over plants and animals. Microbial enzymes from diverse resources have been reported for usage in bread making. A wide array of microbial enzymes viz. xylanases, phytases, α-amylases, proteases, cellulases, glucose oxidases, lipase and others have been reported to enhance the nutritional, sensory and other desirable properties of bread. Current article presents recent developments on application of enzymes for improvement of bread quality. … (more)
- Is Part Of:
- Process biochemistry. Volume 99(2020)
- Journal:
- Process biochemistry
- Issue:
- Volume 99(2020)
- Issue Display:
- Volume 99, Issue 2020 (2020)
- Year:
- 2020
- Volume:
- 99
- Issue:
- 2020
- Issue Sort Value:
- 2020-0099-2020-0000
- Page Start:
- 290
- Page End:
- 306
- Publication Date:
- 2020-12
- Subjects:
- Bread -- Microbial enzymes -- Endogenous flour enzymes -- Nutrition -- Synergistic effect
Biochemical engineering -- Periodicals
Biotechnology -- Periodicals
Biochemistry -- periodicals
Biotechnology -- periodicals
Chemical Engineering -- periodicals
Génie biochimique -- Périodiques
Biotechnologie -- Périodiques
Biochemical engineering
Biotechnology
Periodicals
660.63 - Journal URLs:
- http://www.sciencedirect.com/science/journal/13595113 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.procbio.2020.09.002 ↗
- Languages:
- English
- ISSNs:
- 1359-5113
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 6849.983500
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 25527.xml