Enzymes: An important tool in the improvement of the quality of cereal foods

Research output: Contribution to journalReview ArticleScientificpeer-review

94 Citations (Scopus)

Abstract

Endogenous and added enzymes both have an important effect on the quality of cereal foods. Microbial enzymes are being increasingly used to facilitate processing and to achieve improved and uniform product quality. Amylases and proteases have long been used in baking, whereas the use of cell-wall-degrading enzymes has only recently increased. Although enzymes act at a molecular level, they are able to induce remarkable changes in both the microstructure and the functional properties of cereal foods. Commercial enzyme products usually contain tailored enzyme mixtures, in which several enzymes act in concert. This review article highlights recent progress with respect to the exploitation and control of enzymatic catalysis in cereal processing, and places special emphasis on the effects on product quality.

Original languageEnglish
Pages (from-to)300 - 306
Number of pages7
JournalTrends in Food Science and Technology
Volume8
Issue number9
DOIs
Publication statusPublished - 1997
MoE publication typeA2 Review article in a scientific journal

Fingerprint

grain foods
Food Quality
Quality Improvement
Enzymes
enzymes
product quality
Amylases
baking
Edible Grain
Catalysis
catalytic activity
amylases
Cell Wall
microstructure
functional properties
Peptide Hydrolases
proteinases
cell walls
Food

Cite this

@article{887cd30c324046b19a6d39be4b14fa56,
title = "Enzymes: An important tool in the improvement of the quality of cereal foods",
abstract = "Endogenous and added enzymes both have an important effect on the quality of cereal foods. Microbial enzymes are being increasingly used to facilitate processing and to achieve improved and uniform product quality. Amylases and proteases have long been used in baking, whereas the use of cell-wall-degrading enzymes has only recently increased. Although enzymes act at a molecular level, they are able to induce remarkable changes in both the microstructure and the functional properties of cereal foods. Commercial enzyme products usually contain tailored enzyme mixtures, in which several enzymes act in concert. This review article highlights recent progress with respect to the exploitation and control of enzymatic catalysis in cereal processing, and places special emphasis on the effects on product quality.",
author = "Kaisa Poutanen",
year = "1997",
doi = "10.1016/S0924-2244(97)01063-7",
language = "English",
volume = "8",
pages = "300 -- 306",
journal = "Trends in Food Science and Technology",
issn = "0924-2244",
publisher = "Elsevier",
number = "9",

}

Enzymes : An important tool in the improvement of the quality of cereal foods. / Poutanen, Kaisa.

In: Trends in Food Science and Technology, Vol. 8, No. 9, 1997, p. 300 - 306.

Research output: Contribution to journalReview ArticleScientificpeer-review

TY - JOUR

T1 - Enzymes

T2 - An important tool in the improvement of the quality of cereal foods

AU - Poutanen, Kaisa

PY - 1997

Y1 - 1997

N2 - Endogenous and added enzymes both have an important effect on the quality of cereal foods. Microbial enzymes are being increasingly used to facilitate processing and to achieve improved and uniform product quality. Amylases and proteases have long been used in baking, whereas the use of cell-wall-degrading enzymes has only recently increased. Although enzymes act at a molecular level, they are able to induce remarkable changes in both the microstructure and the functional properties of cereal foods. Commercial enzyme products usually contain tailored enzyme mixtures, in which several enzymes act in concert. This review article highlights recent progress with respect to the exploitation and control of enzymatic catalysis in cereal processing, and places special emphasis on the effects on product quality.

AB - Endogenous and added enzymes both have an important effect on the quality of cereal foods. Microbial enzymes are being increasingly used to facilitate processing and to achieve improved and uniform product quality. Amylases and proteases have long been used in baking, whereas the use of cell-wall-degrading enzymes has only recently increased. Although enzymes act at a molecular level, they are able to induce remarkable changes in both the microstructure and the functional properties of cereal foods. Commercial enzyme products usually contain tailored enzyme mixtures, in which several enzymes act in concert. This review article highlights recent progress with respect to the exploitation and control of enzymatic catalysis in cereal processing, and places special emphasis on the effects on product quality.

U2 - 10.1016/S0924-2244(97)01063-7

DO - 10.1016/S0924-2244(97)01063-7

M3 - Review Article

VL - 8

SP - 300

EP - 306

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

IS - 9

ER -