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63 .   Proteases in bread. itís influence on breadís quality

Authors: Ionela Niculita, Georgiana Codina, G. Fuduli, V. Paslaru, Ana Leahu


Abstract:

Bread is the most common and traditional foods around the world. But bread actually has close links with enzymes. For years, enzymes have been used in bread making. Due to the changes in the baking industry and the ever-increasing demand for more natural products, enzymes have gained real importance in bread-making. A process for obtaining a bread having a shelf-life of at least fifteen days, the process involve adding to the dough or to a dough ingredient a complex enzyme mixture, said complex enzyme mixture, comprising a maltogenic amylase, at least one other amylase, a phospholipase and protease, in an amount sufficient to provide a bread having a shelf-life of at least 15 days. Proteases are used to solve many problems in certain baking applications. Like all other living material, the cells in cereal grains used for flour contain enzymes. The most important enzymes in flour are proteases and amylases. However, the quantities of these enzymes are not always ideal for baking purposes and supplementary enzymes often need to be added.

Keywords: proteases, influence, bread, quality, solve problems

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