Enzymes in Bakery: Current and Future Trends

Miguel, Ana Carolina Almeida; Martins-Meyer, Tathiana Souza; Figueiredo, Érika Veríssimo da Costa; Lobo, Bianca Waruar; Dellamora-Ortiz, Gisela Maria

doi:10.5772/53168

Cited by 43 publications

(24 citation statements)

References 168 publications

(214 reference statements)

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“…1, Tables 4, 5) is explained by the catalytic action of xylanase and cellulase on hemicelluloses and cellulose [11,12,29]. Less significant hydrolysis of cellulose, compared to hemicelluloses, can be associated with low compliance of cellulose to the action of enzymes, which is consistent with the data given in [29].…”

Section: Discussion Of the Results Of The Studies Of The Impact Of Ensupporting

confidence: 81%

“…In our view, to adjust the rheological characteristics of grain dough, it is expedient to use the experience of application of enzymes for the technology of bread, obtained from flour [11,12]. Taking into consideration significant content of non-starch polysaccharides in the grain raw material, in order to improve the quality of grain bread, it is reasonable to use hemicellulases and cellulases, which, while performing moderate hydrolysis of grain shells, raise the viscosity of the dough, increase its water-retaining and gas-retaining capacities, which positively influence formation of quality products [11].…”

Section: Analysis Of Scientific Literature and The Problem Statementmentioning

confidence: 99%

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Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality

Oliinyk

Самохвалова

Zaparenko

et al. 2016

EEJET

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Section: Discussion Of the Results Of The Studies Of The Impact Of Ensupporting

confidence: 81%

Section: Analysis Of Scientific Literature and The Problem Statementmentioning

confidence: 99%

Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality

Oliinyk

Самохвалова

Zaparenko

et al. 2016

EEJET

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“…In the baking industry, enzymes are already widely used. Most enzymes are already commercially available [13].…”

Section: Resultsmentioning

confidence: 99%

Quality Assurance of Bread and Bakery Pastries in Public Institutions According to the Law on Public Procurement

Repše¹,

Krulec²

2017

JLS

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Abstract:Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement (ZJN-3), which is compliant with EU legislation. There are many bread manufacturers in the market, therefore contracting authority has the challenging task to provide a diverse and high-quality bread and bakery pastries through the process of public procurement. Each buyer has the option of ordering food through the so-called "short chain", which allows the ordering of locally produced cereals, bread from the organic and integrated production. The Ministry of Health of the Republic of Slovenia issued a "Guide to Quality Standards of Food in Public Ordering for Educational Institutions" which supports the ordering process. In addition to quality requirements, the buyer divides the tender documentation into several groups and subgroups (e.g. Bread, Bakery pastries and Bread of organic production). The bakery industry is aware that in kindergartens high-quality bread and bakery pastries are required, therefore they already offer products with reduced salt, sugars, fats, products without trans-fatty acids and gluten. Taking into account the appropriate purchasing specifications and good knowledge of legislation, with respect to public procurement law-related orders, children in kindergartens can be provided with high-quality bread and bakery pastries.

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“…In addition, they can replace bisulphite, which was previously used to control consistency through the reduction of glutenin disulphide bonds, while proteolysis breaks down peptide bonds. In both cases, the final effect is a similar weakening of the gluten network [ 17 ]. The introduction of these enzymes in the baking process has revolutionized their applications, since they provide an alternative in the manufacture of baked goods for patients with gluten-related disorders [ 17 ].…”

Section: Role Of Gluten In Baked Productsmentioning

confidence: 99%

Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

Heredia-Sandoval

Valencia-Tapia

Barca

et al. 2016

Foods

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Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

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Enzymes in Bakery: Current and Future Trends

Cited by 43 publications

References 168 publications

Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality

Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality

Quality Assurance of Bread and Bakery Pastries in Public Institutions According to the Law on Public Procurement

Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

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