Industrial enzymes baking industry

Early Industrial Enzymes. Enzymes were used in ancient Greece for the production of cheese (9). Early references to this are found in Greek epic poems dating from about 800 BC. Fermentation processes for brewing, baking, and the production of alcohol have been known since prehistoric times. 

Proteolytic enzymes Biological washing powders and the baking, brewing, fish, silk and leather industries... 

Proteolytic enzymes Animals, including insects and other arthropods or their larval forms Dusts from barley, oats, rye, wheat or maize, or Biological washing powders and the baking, brewing, fish, silk and leather industries Research and educational laboratories, pest control and fruit cultivation The baking or flour milling industry or on farms... 

The application of enzymes has a long history in the flour, milling and baking industries (Haarasilta and Pullinen, 1992). Cereal-based enzymes have been used for decades in the form of different malt products, such as malt flour, malt extract and malt-based improvers. The use of fungal hr-amylases became widespread during the 1960 s. hr-Amylases produce dextrins, which ate further broken down to sugars by naturally... 

Baking -enzymes in [ENZYME APPLICATIONS - INDUSTRIAL] (Vol9) -high fructose syrup in [SYRUPS] (Vol 23) -vanillin in [VANILLIN] (Vol 24)... 

The use of oxidizers, such as potassium bromate, potassium iodate, and calcium peroxide as dough modifiers in the baking industry dates back many years. However, their mechanism has not been fully explained. Among authorities, there are at least two major viewpoints. It has been proposed that oxidizers inhibit proteolytic enzymes present in flour. It has also been proposed that the number of —S—S—bonds between protein chains is increased, forming a tenacious network of molecules, This action... 

The cyclodextrins (cycloamyloses) are torus-shaped molecules that can form crystalline inclusion compounds, recently attracting much attention as enzyme-site models. Their history has been seen in three phases. From 1891 to 1935 they were known as natural products, but with no recognition of their exact chemical structure. This recognition emerged in the second period, to about 1970, when most of their characteristics were also elucidated. The period from 1970 to the present has seen considerable research into their industrial use and production.239 Their inclusion compounds or complexes have found employment in such diverse fields as explosives, insecticides, pharmaceutical products, rust-prevention agents, and even baking powder. 

Vanhanen, M., Tuomi, T., Hokkanen, H., Tupasela, O., Tuomainen, A., Holmberg, P.C., Leisola, M., and Nordman, H. 1996. Enzyme exposure and enzyme sensitisation in the baking industry. Occup Environ Med 53(10) 670-676. 

Enzymes such as a-amylase and (3-amylase can break the starch chains into maltodextrins and starch sugars such as glucose and maltose. The heat-stable enzymes convert the starch after dissolving the starch by jet-cooking. Enzymatically converted starches are used in the food industry (confectionery, baking products, sweeteners), paper industry (surface sizing) and the fermentation industry. 

Three illustrations are used to review the various approaches taken by the enzyme industry in tailoring enzyme preparations to meet the production and product quality needs of the food industry. Tailored enzyme preparations have been able to convert the corn syrup industry from an acid-based industry to an enzyme-based industry, to overcome the problems created in the baking industry as grain technology improved and automation was introduced, and to rescue the cheese industry as the supply of bovine rennet decreased and the demand for cheese and cheese flavor increased. 

Three food industries, corn syrup, baking, and dairy, will be used to illustrate how enzyme preparations have been and are being tailored for use in the food industry. 

Enzymes play a very critical role in the baking industry. 

An enzyme company has now introduced into the market an enzyme preparation produced by Trichoderma reesei that contains a mixture of cellulase, beta-glucanase and pentosanase. The claim is that this new product is tailor made for the baking industry to extend the softness life of bread. 

Functionality, Understanding and Advances (1) Enzymes in the Baking Industry... 

In many baking processes a combination of enzymes and other baking active ingredients are used to adapt the flour quality to the needs of the individual baker and especially to those of the industrial bakeries. 

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