What is the role of alpha amylase in flour?
Flour is the cornerstone of delicious baked goods, and alpha amylase is an “invisible artist” in flour, playing a vital role in the production of baked goods such as bread and cakes.
First, let’s learn about alpha amylase. This is a special type of enzyme that is found mainly in plants, especially in grains such as wheat. During the processing of flour, alpha amylase can perform a unique biological function, which is to break down starch molecules. Starch is one of the main components of flour and is made up of a large number of glucose molecules. However, the human body cannot directly absorb and utilize these large molecules. The role of alpha amylase is to “cut” starch molecules into smaller dextrin and maltose, making it easier for the body to absorb and utilize.
In flour, the role of alpha amylase is mainly manifested in the following aspects:
1. Improve the extensibility of the dough
When flour is mixed with water, the starch molecules absorb water and swell, forming a viscous substance that makes the dough sticky. Alpha amylase can break down these sticky substances, reducing the viscosity of the dough and making it easier to roll out and manipulate. This means that during bread-making, the dough can ferment and expand better, resulting in a softer, fluffier texture.
2. Promotes yeast fermentation
Yeast is the key to bread fermentation. It metabolizes the sugar in the flour to produce carbon dioxide and alcohol, which causes the dough to expand. Alpha amylase breaks down starch into simple sugars such as glucose, providing yeast with plenty of “food” to promote yeast reproduction and fermentation. This allows the bread to ferment faster, become larger and have a better texture.
3. Improves bread preservation
Alpha amylase can also reduce the viscosity of the dough during bread making, making the internal structure of the bread more porous. This structure is conducive to the dissipation of heat and evaporation of moisture in the bread, thereby reducing the rate at which the bread hardens and extending its shelf life.
In addition, alpha amylase can maintain a certain degree of activity even under high temperatures, and can continue to play a role during the baking process. This means that even bread baked under high temperatures can maintain a good texture and taste.
However, although α-amylase plays an important role in flour, an excess of it can also have a negative impact on the quality of the bread. An excess of α-amylase will excessively break down the starch, making the texture of the bread too loose and lacking in elasticity. Therefore, the amount of α-amylase used in the bread-making process needs to be reasonably controlled to achieve the best results.
Alpha amylase plays a vital role in flour, not only improving the extensibility of the dough, promoting yeast fermentation, and improving the shelf life of the bread, but also enhancing the taste and texture of the bread. Therefore, making proper use of the properties of alpha amylase during the baking process is of great significance for improving the quality of baked goods.
What is the role of xylanase in flour?
Xylanase is an important enzyme that has unique value and potential in flour processing.
1. Basic introduction to xylanase
Xylanase is an enzyme that specifically degrades hemicellulose such as xylan. In flour, xylan is a major non-starch polysaccharide that usually exists in an insoluble form, which has a certain impact on the processing performance and baking quality of flour. The role of xylanase is to break down these insoluble xylans into small molecules, thereby improving the processing characteristics and baking quality of flour.
2. The role of xylanase in flour processing
1. Improves dough processing properties
Xylanase degrades the xylan in flour, making the dough softer and easier to handle. This helps to reduce mechanical damage to the dough during processing, improve the extensibility and stability of the dough, and give baked goods such as bread a better shape and volume.
2. Optimizes the quality of baked goods
The addition of xylanase also improves the quality of baked goods. Thanks to the action of xylanase, the xylan in the dough is broken down into small molecules, which can produce more volatile aroma components during baking, giving the baked goods a more attractive flavor. In addition, the degradation of xylanase can also reduce the tightness of the gluten network, making baked goods such as bread more fluffy and better tasting.
3. Improve the nutritional value of baked goods
Xylanase’s role is not limited to improving the processing performance and baking quality of flour. It can also improve the nutritional value of baked goods. By degrading insoluble polysaccharides such as xylan, xylanase releases more free amino acids, minerals, vitamins and other nutrients, making baked goods more nutritious.
3. Challenges and prospects for xylanase application
Although xylanase has shown many advantages in flour processing, its application also faces some challenges. First, the activity of xylanase is affected by many factors, such as temperature, pH value and enzyme concentration, and needs to be carefully controlled in practical applications. Second, the amount of xylanase added and the duration of action need to be adjusted according to the specific product and process to achieve the best results.
However, with the continuous advancement of biotechnology and the improvement of enzyme production technology, the application prospects of xylanase in flour processing are still broad. In the future, we can expect more efficient and stable xylanases to be developed, bringing more innovation and breakthroughs to the flour processing and baking industries.
Xylanase, as an important enzyme preparation, has shown its unique value and potential in flour processing and baking. By degrading insoluble polysaccharides such as xylan in flour, xylanase can improve the processing performance of dough and optimize the quality and nutritional value of baked products. Despite some challenges to its application, with continuous technological progress, we have reason to believe that xylanase will play an even more important role in flour processing and baking.
The magic of glucose oxidase in bread making
In the world of bread, every ingredient has its own unique role and importance. Glucose oxidase, a component that may sound unfamiliar, actually plays a crucial role in bread making. It not only affects the taste and quality of bread, but also improves the processing performance of the dough and extends the shelf life of bread. Below, we will discuss in detail the magic of glucose oxidase in bread making.
1. What is glucose oxidase?
First, let’s learn about glucose oxidase. It is an enzyme that catalyzes the oxidation of glucose and is widely found in nature, including in animals, plants and microorganisms. In bread making, glucose oxidase can be added to flour to bring its unique benefits to the table.
2. The role of glucose oxidase in bread
1. Improves the quality of bread
Glucose oxidase, in the presence of oxygen, can convert glucose to gluconic acid and hydrogen peroxide. H2O2, as a strong oxidant, can promote the cross-linking of the disulfide bonds between glutenin and gliadin. The sulfhydryl groups (-SH) in the gluten molecules can be oxidized to disulfide bonds (-S-S-), thereby enhancing the strength and toughness of the gluten, reducing the stickiness of the dough, and improving the extensibility and mechanical workability of the dough. This directly affects the final quality of the bread. Dough with a reasonable amount of added glucose oxidase has good elasticity and gas retention, rises well in the oven, increases the volume of the bread, makes the bread more elastic, and improves the texture of the bread.
2. Extends shelf life
Glucose oxidase can catalyze the conversion of glucose in flour to gluconic acid and hydrogen peroxide. The hydrogen peroxide produced in this process has an antibacterial effect, which can effectively inhibit the growth of bacteria in the bread and reduce the off-flavors and deterioration that may occur during baking and storage. This means that bread with added glucose oxidase can maintain its freshness and quality for longer during storage, extending its shelf life.
3. Enhanced resistance to rising
Glucose oxidase strengthens gluten and improves the mechanical workability of the dough. This means that adding it during bread making can improve the resistance of the dough to rising, which is a very practical and efficient solution for products such as long-fermentation, baguettes and weak-gluten baking.
3. Precautions when using glucose oxidase
Although glucose oxidase has many advantages in bread making, the following points should be noted when using it:
1. Control the amount: Excessive use of glucose oxidase may cause adverse reactions in the bread, such as a harder texture and darker color. Therefore, the amount should be controlled according to the specific situation.
2. Pay attention to storage conditions: Glucose oxidase should be stored in a cool, dry, ventilated place, away from direct sunlight and high temperatures.
3. Follow the operating procedures: When using glucose oxidase, you should follow the correct operating procedures to ensure food safety.
In short, glucose oxidase plays an important role in bread making. By improving bread quality, enhancing dough toughness, extending shelf life and improving resistance to rising, it makes bread more delicious, healthier and easier to make. However, when using it, you also need to pay attention to controlling the amount and storage conditions to ensure food safety and quality.
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| Compound Glucoamylase | 9032-08-0 |
| Pullulanase | 9075-68-7 |
| Xylanase | 37278-89-0 |
| Cellulase | 9012-54-8 |
| Naringinase | 9068-31-9 |
| β-Amylase | 9000-91-3 |
| Glucose oxidase | 9001-37-0 |
| alpha-Amylase | 9000-90-2 |
| Pectinase | 9032-75-1 |
| Peroxidase | 9003-99-0 |
| Lipase | 9001-62-1 |
| Catalase | 9001-05-2 |
| TANNASE | 9025-71-2 |
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| Urease | 9002-13-5 |
| DEXTRANASE | 9025-70-1 |
| L-Lactic dehydrogenase | 9001-60-9 |
| Dehydrogenase malate | 9001-64-3 |
| Cholesterol oxidase | 9028-76-6 |