DESCRIPTION
Enzymes are naturally occurring proteins that play essential roles in the proper functioning of cells. In baking and pastry, enzymes play an important role in the transformation of ingredients and in modifying the physical properties of the finished product.
Enzymes for Baking
One of the most important processes in baking is fermentation. During this process, the sugars present in the flour are converted into alcohol and carbon dioxide, producing the yeast necessary for leavening the dough.
To achieve optimal fermentation, various enzymes are used. One of these is alpha-amylase, which catalyzes the breakdown of starch into simple sugars, such as glucose and maltose, which are then used as substrates for fermentation.
Another important enzyme in baking is transglutaminase. This enzyme is capable of binding the proteins in the flour, improving the structure of the dough and increasing its water-holding capacity.
The addition of specific enzymes can enhance the quality of bread and prolong its shelf life. For example, adding enzymes that degrade carbohydrates can prevent starch retrogradation and the formation of resistant starches, thereby increasing the softness and freshness of the bread.
Enzymes for Pastry
Enzymes are also used in pastry to improve the consistency and quality of the finished product.
For instance, the addition of amylases and proteases can enhance the workability of the dough and its water-holding capacity. Moreover, the addition of lipase can improve the texture and flakiness of the finished product.
Another important enzyme in pastry is pectinase. This enzyme is used to degrade pectin, a substance found in fruit that can affect the texture and consistency of the finished product.
Additionally, the inclusion of specific enzymes can improve the shelf life of baked goods. For example, adding enzymes that degrade fatty acids can prevent the rancidity of fat-based baked products.
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