化学科学ジャーナル

Enzymatic Catalysis in Food and Beverage Industries: From Brewing to Baking

Abstract

Rachel Scaiano

Enzymatic catalysis, the acceleration of chemical reactions by biological catalysts known as enzymes, plays a crucial role in various industries, including food and beverages. From the brewing of beer to the baking of bread, enzymatic reactions contribute to the development of flavors, textures and nutritional profiles in a wide array of products. Enzymes play a pivotal role in the intricate world of baking, contributing to the development of texture, flavour and overall quality in a variety of baked goods. From the leavening of bread to the enhancement of pastry textures, enzymes are key players in the complex chemistry that transforms raw ingredients into delectable treats. Let's explore the essential enzymes involved in baking and their impact on the final products.