Enzymes in food production

Bread

Amylase

Another example of an enzyme in the food industry is in the production of bread. Thousands of years ago in ancient Egypt the first form of bread appeared. The loafs of bread were more like a brick, because the bread was made only of a mixture of water and grain, that was then baked untill it was a brick. In mordern day the bread people eat is much different the loaves are light and airy. The way this is accomplished is by an enzyme called Amylase found in yeast. The first appearance of a mordern type of bread happened when a unknown baker was making bread and spilt a grain of yeast in the dough. when the bread came out of the oven the loaf was light and airy. The chemical reaction that occurred happened because of Amylase. Amylase breaks down the sugar in the grain and the sugar created by the reaction into carbon dioxide and eathonol alcohol. The carbon dioxide when created causes air bubble and this is what makes the bread rise. It also flexs and stretches the protiens so it becomes even softer. The alcohol created by the reaction evaporates off but does add to the taste of the bread. Due to the use of this enzyme in the bread industry bakeries are able to make over 10,000 loaves of bread a day.

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Yeast Bacteria

biologi.uio/no/plfys/haa/plfys /hormon/amylase.htm

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