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Enzyme applications in baking: From dough development to shelf-life extension
Md Anamul Hasan Chowdhury1, Feroj Sarkar2, Chowdhury Sanat Anjum Reem1
1Department of Food Safety and Regulatory Science, Chung-Ang University, Anseong, -si, Gyeonggi-Do 17546, Republic of Korea.
International Journal of Biological Macromolecules
|November 3, 2024
Summary
Enzymes are crucial biological catalysts in baking, improving dough, texture, flavor, and shelf life. Research explores innovative enzyme applications for enhanced product quality and differentiation.
Area of Science:
- Food Science and Technology
- Biocatalysis in Food Processing
Background:
- Enzymes are essential biological catalysts in baking.
- They significantly impact dough development, fermentation, and product quality.
Purpose of the Study:
- To review the diverse roles of enzymes in baking.
- To highlight their impact on dough properties and finished product characteristics.
- To discuss regulatory compliance and future innovations.
Main Methods:
- Review of scientific literature on enzyme applications in baking.
- Analysis of enzyme functions (proteases, amylases, lipases, oxidases, xylanases, cellulases).
Main Results:
- Enzymes modify dough rheology, improve fermentation, and enhance texture.
- Specific enzymes contribute to flavor, aroma, moisture retention, and shelf-life extension.
- Regulatory compliance and appropriate enzyme dosage are critical.
Conclusions:
- Enzymes offer significant opportunities for improving baked goods quality, consistency, and shelf life.
- Ongoing research into customized enzyme blends drives innovation in the baking industry.
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