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Enzymes utilization in Baking Industry
In the baking of bread, the preliminary process involves the mixing of wheat flour (mainly starch and proteins) with yeast and water. Starch consists of D-glucose units linked by α-1,4 glycosidic bonds with α-1,6 bonds at branching points, the enzymes α-amylase and β-amylase present in the flour cleave some of the α-1,4 bonds, the eventual products being glucose, maltose (a disaccharide) and some oligosaccharides, which cannot be broken down further, because of the presence of α-1,6 bonds. Glucose and maltose can then be metabolized by the yeast, and carbon dioxide is formed, which disintends the protein framework of the dough, ready for baking.
Noise Exposures - Factors Affecting Occupational Health Various equipment and processes generate noise of varying intensity and - frequency. In this respect ventilation system
Thalassemia Thalassemias are the commonest hemolytic anaemias or disorder seen in children in India. This is characterised by deficiency in the synthesis of one of the norm
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