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|Type:||Capítulo de livro|
|Title:||Effect Of Enzymes In Whole Bread In Brazil|
|Abstract:||The consumption of whole grain products in the brazilian population has been increasing due to health benefits related to the composition of nutrients, micro nutrients and bioactive phytochemical compounds provided by grains. The production of whole bread differs from the common bread in terms of formulation and processes. These differences are due to the diluted level of the proteins that are responsible for the formation of gluten, especially because of the presence of dietary fibers. A lower sensorial acceptance has been observed as a result of the use of whole wheat flour for bread production, caused by the deleterious effects on the texture, flavor, color and volume of bread, although these side effects can be minimized through the use of specific ingredients and/or chemical additives. Enzyme preparation (adjuvant) has been employed for some time in the bakery industry, but its use has increased in recent years. It is a safer alternative for the consumers and for this reason the preparation is now replacing fully or partially some additives. The enzymes used are labeled as GRAS (Generally Recognized as Safe) and they are inactivated during bread processing. This chapter discusses whole bread production, with an emphasis on the main nutritional and functional benefits, technological problems with production and also the key trends and benefits from the use of enzymes in bread. Enzymes have shown a great potential for replacing chemical additives. © 2012 Nova Science Publishers, Inc. All rights reserved.|
|Editor:||Nova Science Publishers, Inc.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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