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In-Class Enzyme Assignment
Aldina Bahonjic

How are Enzymes used in the production of bread? Explain this fully.

The most common traditonal food is bread. For years now, enzymes such
as maltand fungal alpha-amylases have been used in bread making. Bread has
very close links with enzymes. Due to the changes in the baking industry and the
ever-increasing demand for more naturalproducts, enzymes have gained real
importance in bread making. For example; Enzymes can be used to replace
Potassium Bromate, a chemical additive that has been banned in a number of
countries.The dough for bread, rolls, buns, etc. consists of flour, water, yeast, salt
and other ingredients such as sugar and fat. Flour consists of gluten, starch,
non-starch polysaccharides, lipids, etc.When the dough is made, the yeast starts
to work on the fermentable sugars, transforming them into alcohol and carbon
dioxide, thus rising the dough. In the beginning, the fermentation goessmoothly
whether sugar has been added or not, because flour always contains a certain
amount of fermentable sugar. But when this has been used up, the fermentation
process will cease unless newsupplies of sugar are made available to the yeast.
Amylases degrade starch and produce small dextrins for the yeast to act. Gluten
is a combination of proteins, which form a large network during doughformation. This network holds the gas in dough proofing and baking. The
strength of this network is very important for the quality of all bread raised by
yeast. Enzymes such as proteases, xylanasesand lipases directly or indirectly
improve the strength of the gluten network and so improve the quality the bread.

There is a list that provides the bread properties that can be improvedusing indstrial enzymes.

Enzyme: Amylase
Effect: Maximises the fermentation process to obtain an even crumb structure and a high loaf volume.
Enzyme: Maltogenic alpha-amylases
Effect: Improves...