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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.
Natural Colors Used In Foods Natural colourants produced for use in an analogous way to the coal-tar dyes are crude extracts of pigments, which are basically unstable. The appa
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Q. What are the oligosaccharides, monosaccharides and polysaccharides? Monosaccharides are simple molecules of carbohydrates that cannot be broken down into smaller molecules o
There are different types of insulin available and prescribed by the doctor according to the need of the patient. Insulin is grouped according to the speed of action in the body i.
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