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It is knowns that various enzyme preparations have been used in the food industry for
hundreds of years and have been widely used in food, medicine, brewing, textile and
other industrial fields. With the rapid development of modern enzyme engineering
technology, the production technology of enzyme preparations has been continuously
improved, significantly increased the efficiency and reduced the costs, from which
factories could get the most of economic benefits. At the same time, the manufacturing
technology of α-amylase has also been continuously improved, laying its essential role
in the food industry.
Applications in Baking
As a safe and effective modifier, α-amylase is mostly used in the baking industry.
Adding a proper amount of α-amylase can improve bread quality, not only increasing
the bread volume, improving skin color, taste and softness, but extending the shelf life
as well. The thermostable α-amylase performs at a high temperature. Just a little α-
amylase could completely liquefy the starch, ensuring a higher sugar rate in the flour to
better the taste, which is simple to handle. The mesophilic α- amylase can efficaciously
control gelatinization degree when making bread and hydrolyze the starch into a
suitable dextrin with a high degree of polymerization. Compared with traditional food
additives (Chemical reagents, milk powder, sugar esters, antioxidants, etc.), enzyme
preparations have better improving and anti-aging effects.
Till now, α-amylase has been widely used in the food processing industry. Studies
showed that α-amylase can maintain high enzymatic activity under some acidic and
high-temperature conditions, which can meet the demands of the current industrial
development. So our main task is to think how to maximize the potential value of α-
amylase, an energy-saving and environmental friendly amylase.