Bread and baked products are among the main nutritional sources. Enzymes are used as flour improvers. They are able to produce value-adding ingredients from compounds present in the flour. The Enzymes are also common for being used in fruit juice industry such as juice clarification, depectinization, lowering viscosity of pulps and so on. In addition, enzymes are used in creating dairy products, meat processing, and other applications.
Amylase
α-Amylase is used to optimize the α-amylase activity of flours. It also used for antistaling or improving fresh keeping of baked products. In fruit juice industry, amylase is used to process fruits which contain starch such as unripe apples. Grain processing is one of the highest volume processing of agricultural raw materials. Starch processing is used to produce fuel ethanol, high-fructose corn syrup (HFCS), starch, and glucose syrup. Corn wet milling has three enzymatic steps one of which is hydrolysis of starch to maltooligosaccharide chains (dextrin) with α-amylase.
Invertase
Invertase is commonly used to make liquid centers and invert sugar in candy making. It is sold either as liquid or powder. The enzyme breaks down sucrose into a mixture of glucose and fructose, commonly called invert sugar or inverted sugar syrup which is frequently used in commercial baking and candy recipes