Flour enzyme supplementation

Flours are commonly treated with additives and enrichment premixes to standardize quality and meet regulations. The treatments commonly consist of flour bleaching, maturing or aging, enzyme supplementation, and addition of the enrichment to supplement selected minerals and vitamins. Hard wheat flours are, in some instances, oxidized with azodicarbonamide, ascorbic acid and/or, in some countries, with potassium bromate in order to improve functionality. Soft wheat flours are in some instances chlorinated to produce bleached cake flours. The normal range of chlorination ranges... 

Most bread recipes include diastatic barley malt flour. Diastatic malt contains high levels of a- and P-amylases and proteases that mainly hydrolyze damaged starch granules and proteins, respectively. These enzymes gradually and slowly provide substrate for the fermenting of yeast. Diastatic malt is especially important in those formulations where sugar is not used, such as in French breads. Many commercial hard-wheat flours are supplemented with diastatic malt in order to adjust their diastatic activity, usually measured by the falling number assay (Chapter 15). The quantities used vary from 0.1% to 1.25% (Doerry 1995, Kulp and Ponte 2000, Stauffer 1990). 

Compositional differences in the pea seeds influence the quality of the end products. Pea flours have been used for protein enrichment of a number of cereal-based products however, undesirable sensory characteristics may limit their use, in spite of improved functional effects in food systems. The production of volatile compounds during cooking and baking of foods with pea supplementation affects their acceptability. Enzyme systems active in unheated pea flours may contribute to their functional properties, but adversely affect the sensory quality of the food. 

Amylase Various Microorganisms Plants Flour Supplement Various Enzymes Cloned... 

Results from several studies have raised speculations on the effect of isoflavones on thyroid function. Goitrogenic effects in infants fed soy-based IF were first reported in the 1960s due to increased loss of thyroxine from the gut and inhibition of thyroid peroxidase in the absence of iodine, a key enzyme in the production of thyroid hormone (Divi et al. 1997). The subsequent replacement of soy flour with SPI and supplementation of IF with iodine overcame the goitrogenic effects of soy-based IF (Merritt and Jenks 2004), and there are now no coneems regarding th Toid disease. Review of the literature suggests that there is little evidenee that thyroid function would be adversely affected by SF or SI supplementation in euthyroid, iodine-replete individuals (Messina... 

Lipoxygenase Enzyme that oxidizes lipids and lipophilic pigments, carotenes and xanthophylls, by incorporating oxygen in double bonds yielding hydroperoxides and peroxides that later on decompose into many chemical compounds (organic acids, aldehydes, ketones, alcohols). These enzymes, generally supplemented with full-fat soybean meals, are still used to bleach wheat flours. 

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