Français
4. Main enzyme applications in the food industry
4.1 Use in the manufacture of cereal products
Enzymes are widely used in bread-making, the malt industry and brewing.
SCROLL TO TOP4.1.1 Bread, Viennese Pastries and Biscuits
Gluten comes from the association of wheat proteins (mainly glutenins and gliadins) which are structured in a network. Gluten formation is an essential element of bread quality. The quality of the protein network determines the regularity and density of the openings, and thus the softness of the bread. Several enzymes, already used...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Main enzyme applications in the food industry
Conclusions and outlook
Bibliography
Websites
General enzyme sites (after Krischna, 2002)
Internet addresses for information on proteins and enzymes
Site listing specific databases for certain enzyme families http://www.oxfordjournals.org/nar/database/subcat/3/10
Enzyme company websites
...
The Ultimate Scientific and Technical Reference
