Abstract Baking is a universal process for the preparation of baked products like, bread, biscuits, pastries, cookies, crackers, pies, and others. Although usage of enzymes in bakery is quite old but recent developments in basic biology, biochemistry, advancements in technological approaches, and discovery of new/novel enzymes, has revolutionized the application potential of enzymes in a variety of food industries including the bakery. World over people want their foods to be free of chemical preservatives and additives, therefore, the role of enzymes in potentially replacing the chemicals is very imperative. Application of enzymes in bakery not only enhances the dough properties such as, gas retention, crumb softness, water absorption capacity, and others but improves the nutritional status of products. Microbial sources of enzymes offer multiple advantages over plants and animals. Microbial enzymes from diverse resources have been reported for usage in bread making. A wide array of microbial enzymes viz. xylanases, phytases, α-amylases, proteases, cellulases, glucose oxidases, lipase and others have been reported to enhance the nutritional, sensory and other desirable properties of bread. Current article presents recent developments on application of enzymes for improvement of bread quality.

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多种酶在面包制作中的生物技术潜力综述

摘要 烘焙是制备烘焙产品的通用过程，如面包、饼干、糕点、饼干、饼干、馅饼等。虽然酶在面包店中的使用已经很老了，但基础生物学、生物化学、技术方法的进步以及新/新型酶的发现的最新发展已经彻底改变了酶在包括面包店在内的各种食品行业中的应用潜力。全世界的人们都希望他们的食物不含化学防腐剂和添加剂，因此，酶在潜在替代化学品方面的作用非常重要。酶在面包店中的应用不仅可以增强面团的保气性、面包屑柔软度、吸水能力等特性，还可以改善产品的营养状况。酶的微生物来源比植物和动物具有多种优势。据报道，来自不同资源的微生物酶可用于面包制作。各种各样的微生物酶，即。据报道，木聚糖酶、植酸酶、α-淀粉酶、蛋白酶、纤维素酶、葡萄糖氧化酶、脂肪酶等可增强面包的营养、感官和其他所需特性。当前文章介绍了应用酶来改善面包质量的最新进展。