The function of flour enzyme preparation

Introduction: in our life, especially in the food industry, many foods use enzyme as a food additive, flour is no exception, so, what is the function of flour enzyme? What is the function of enzyme? Let's talk about it The quality characteristics of flour directly affect the quality of its finished products In order to select the enzyme preparation reasonably, the characteristics of flour must be determined first The quality of flour can be measured from many aspects, including its physical and chemical properties, dough rheological properties and baking quality The content and quality of protein in flour is the most important factor to determine its use In particular, the quality of gluten is closely related to the baking quality The function of flour enzyme preparation is because the enzyme preparation used in flour improvement includes α - amylase, lipase, lipoxygenase, glucose oxidase, catalase, transglutaminase, protease, maltose amylase, and its principle and effect are different Next, we will introduce several kinds of safety net 1 α - amylase α - amylase is the first microbial enzyme used in bread making In bread making, bacterial α - amylase is only used in small scale because of its high thermal stability Due to the high thermal stability of α - amylases, they are still active in baking, so that too much starch can be converted α - amylase also has antiseptic ability, which can prolong the shelf life of food 2 The hemicellulose in the hemicellulase flour is mainly arabinoxylan Although the content of arabinoxylan in the flour is only 3%, it can be combined with 30% of the water in it Pentose can combine with water which is 10 times heavier than itself, so its degradation and modification have a great influence on its function In baking, the formation of bread core slows down, the volume of bread increases due to baking expansion, the bread core is softer, and the stability and mechanical properties of dough are improved 3 Glucose oxidase is a substitute of potassium bromate, which can effectively improve the bite strength and surface state of noodles 4 The mechanical properties and baking quality of the gluten protein in the protease noodle Concorde can be improved by protease treatment 5 Lipase lipase is usually used together with a small amount of fat to delay the aging of starch and make bread center soft Lipase can improve the structure and color of bread center and improve the fermentability 6 Phytase phytase plays an important role in grain processing Unlike lipase, phytase activation is beneficial It can limit the activity of metal minerals in wheat flour, such as zinc and iron Phytase also plays a role of whitening and improving flavor in bread baking What is the function of enzyme preparation? The enzyme preparation applied to food is mainly to improve food quality, taste, flavor, freshness, food adaptability and other food properties, extend the storage period of food and prevent food deterioration, so that food is very suitable for people's taste in color and flavor The function of food enzyme preparation is very big, but we should also pay attention to the content of use, not too much or too little We can learn more about the relevant problems of enzyme preparation through food safety knowledge, and we can also use food safety detector to test the safety of food Editor in charge: he xianrob