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- Park, SungHoon, et al. Show all 5 Authors
- Food science and biotechnology 2018 v.27 no.2 pp. 299-312
- amylopectin; amylose; baked goods; bakery industry; catalytic activity; enzymes; freshness; glycosidic linkages; hardness; hydrolysis; moieties; molecular weight; shelf life
- ... Enzyme technology has many potential applications in the baking industry because carbohydrate-active enzymes specifically react with carbohydrate components, such as starch, in complex food systems. Amylolytic enzymes are added to starch-based foods, such as baking products, to retain moisture more efficiently and to increase softness, freshness, and shelf life. The major reactions used to modify ...