Determine the enzymes utilization in baking industry, Biology

Assignment Help:

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.  

 


Related Discussions:- Determine the enzymes utilization in baking industry

Structure and content of halsted reitan battery, Structure and Content of ...

Structure and Content of Halsted Reitan battery Although there are several versions of the Halsted Reitan battery, the differences tend to be minor, and there appears to be a

Determines the concentration of cortisol in the blood plasma, If one determ...

If one determines the concentration of cortisol in the blood plasma to be 10 micrograms/mL and that in a 24 hour period a person excretes 10 mgs of cortisol, calculate the volume o

Define the stages of convaiescenca - nutrition during stress, Define the St...

Define the Stages of ConvaIescenca - Nutrition during Stress? This period of catabolism and alteration of the hormonal environment is known as the 'adrenergic - corticoid phase

Process to reduce their concentrations in the synaptic cleft, Q. Since neur...

Q. Since neurotransmitters are not consumed in the synaptic process  What are the mechanisms to reduce their concentrations in the synaptic cleft after they have been used?

Explain the peptones - complex media, Explain the Peptones - Complex Media?...

Explain the Peptones - Complex Media? Peptones are protein hydrolysates obtained by partial digestion of meat, casein, soya meal, gelatin or other protein source. These provide

Scope of biology, SCOPE OF BIOLOGY- Present century is witnessing ex...

SCOPE OF BIOLOGY- Present century is witnessing explosion of information in modem biology directly related to life and health. Issues like global warming, pollution, populat

What is secondary structure of a protein, Q. What is secondary structure of...

Q. What is secondary structure of a protein? The secondary protein structure is creating by the manner its amino acids interact through the intermolecular bond. These communica

Population and sigmoid curve, Name two possible why the number of live bact...

Name two possible why the number of live bacteria cell have reached the stationary growth by 60hrs and start to die off after 12hrs?

Three and four kingdom classification, Three and Four Kingdom Classificatio...

Three and Four Kingdom Classification The two-kingdom classification, while solving many of the problems of classification, failed to establish clear-cut distinction between p

Etiologic factor of dyslipidemia, Q. Etiologic factor of dyslipidemia? ...

Q. Etiologic factor of dyslipidemia? The causative factors of dyslipidemia/hyperlipidemia may be environmental (dietary/ lifestyle), genetic or secondary to certain disease con

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd