Amylase's Role In Bread Processing Case Study

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2.4 Amylase’s Role in Bread Processing Bread making process is different from one company and the other company. There are many uniqueness of formula from each company but generally, the process is divided into three processes. The first step is dough mixing. The starch inside the flour can be broken by the alpha-amylase and will produce dissolved amylose which is the enzyme substrate to the next amylose degradation process. Starch hydrolysis process has a very important role to dough’s rheology characteristic because amount of water will be bonded by the hydrolyzed starch. In dough mixing process there will be an intensive mass transfer. Contact between enzyme and substrate can go well and it will producing simple sugars such as glucose …show more content…
This dough fermentation is defined as amino acid decomposition process in anaerobic way, which means it does not need any oxygen. Compounds that can be parsed in fermentation process is carbohydrate that have been breakdown into simple sugars, for example starch hydrolysis into glucose units. Flour based ingredients if it is mixed together, and then starch and protein from the flour will absorb water and form dough and yeast will do the fermentation to sugar that exist and produce carbon dioxide (CO2). Fermentation dough is shown with the dough will expands because of the formation of carbon dioxide that be detained inside the dough. Maltose and glucose is very important as substrate for yeast in dough fermentation process. The addition of glucoamylase it can increasing and fastening the glucose production and it will be used by yeast. Beside then, the addition of glucoamylase will activate yeast and fastening fermentation process or dough …show more content…
At this process, several amount of water will disappear, yeast will not be formed, starch will gelatinize and protein will agglomerate. Because of these things, it will gives a stable form for the bread. In the starting process of roasting, dough’s viscosity is decreasing and the enzyme activity will increase. When it reaches 56˚C, starch’s gelatination is happening and amylolysis reaction will go easier. Optimal temperature of enzyme activity and damage because of heat is varies. Starch hydrolysis that is gelatinize will form dextrin and simple sugars, also in the same time water release happened. This process will lead to crumb stickiness and increase the intensity of crust color. Bread’s color is the result from the Maillard reaction, because of that oligosaccharide concentration increase and simple sugars that produced from the glucoamylase activity also resulting of increase browning

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