酵素在烤中的应用:从面团开发到延长保质期
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
概括
酶是烤中的关键生物催化剂,改善面团,质地,味道和保质期. 研究探索创新的酶应用,以提高产品质量和差异化.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物催化在食品加工中的作用
背景情况:
- 酶是烤中必不可少的生物催化剂.
- 它们显著影响面团的发展,发酵和产品质量.
研究的目的:
- 审查酵素在烤中的多样性作用.
- 要突出它们对面团属性和成品特征的影响.
- 讨论监管合规性和未来的创新.
主要方法:
- 关于烤中的酶应用的科学文献的综述.
- 酶功能的分析 (蛋白酶,粉酶,脂酶,氧化酶,西兰酶,细胞酶).
主要成果:
- 酶改变了面团的风质,改善了发酵,增强了质地.
- 特定的酶有助于调味,香味,保持水分和延长保质期.
- 遵守法规和适当的酶剂量至关重要.
结论:
- 酶为改善制品质量,一致性和保质期提供了显著的机会.
- 对定制酶混合物的持续研究推动了行业的创新.
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