Enzymes: Food & Nutrition
What are enzymes
Enzymes are a type of protein produced by a living organism used to catalyze chemical reactions in cells. These reactions allow the cell to build things or take things apart as needed in order to grow and reproduce.
How do enzymes work - in steps
1) Substrate floats near enzyme
2) Substrate and enzyme connect – which breaks it into products 3) Products are released
BreadFast & Co.’s use of enzymes
The company uses many different types of enzymes in the bread making process such as malt and fungal alpha-amylase. Amylase is used to break down starch and produce small dextrins for the yeast to act - which is needed to make bread rise. (Hayes and Laudan, 2009) Enzymes also help obtain an even crumb structure, dough improvement, and result in a higher loaf volume (Mapsenzymes). Bread making companies from around the world chooses to use enzymes ultimately to speed up production time - which is crucial to any business. The use of maltogenic alpha-amylases improve shelf-life of products which prevent staling and saves in transportation and fuel expenses due to a more effective dispersal (Biokemisk, 2007).
Where the enzyme originates
The enzyme amylase is present in human saliva, which is necessary for the chemical process of digestion. It is also produced in the pancreas (alpha amylase) to hydrolyse dietary starch into smaller particles which are converted by other enzymes to glucose to provide energy needed in the body (Wikipedia). Plants and a few bacteria also produce amylase.
What is produced when using this enzyme
BreadFast & Co. offers a variety of cuisine breads that are delectable. With the usage of amylase, the company creates breads such as bread, sweet buns, sweet bread, and many other yeasted types of bread.
How company processes with the enzyme
The company’s production process begins with the dough consisting of the flour, water, yeast, salts and other ingredients...
Citations: "Amylase - Wikipedia, the free encyclopedia." Wikipedia, the free encyclopedia. N.p., n.d. Web. 28 Sept. 2011. .
Hayes Dayle, and Rachel Laudan. Food and nutrition / editorial advisers, Chicago: Marshall Cavendish reference, 2009.
"Industrial Enzymes, Textile Enzymes, Leather Enzymes, Baking Enzymes, Alcohol, Brewing, Detergent, Starch, Animal Feed, Waste Treatment." Enzymes, Biotechnology, Industrial Enzymes, Textile Enzymes, Leather Enzymes. N.p., n.d. Web. 28 Sept. 2011. .
Lundkvist, Henrik , and Hans Sejr Olsen. "Enzyme applications in baking - Biokemisk Forening." Enzyme applications in baking. N.p., Oct. 2007. Web. 29 Sept. 2011. .
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