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Digestive enzymes

The amylase It is an enzyme that belongs to the class of hydrolases, a type of enzyme that catalyzes hydrolysis reactions, by adding a water molecule, causing the breaking of chemical bonds, favoring decomposition. Others hydrolase enzymes They are lipases, proteases or nucleases.

But let’s go back to amylases, also called carbohydrasessince we have talked about these as an ingredient in the chef’s recipe that we share with you in this post. And you will see that it is one more example that there are ‘rare ingredients’ that may make you think that they are not typical of traditional or natural cuisine, but it turns out that they are typical of human nature.

And these enzymes are present in the human body, playing a very important role in the carbohydrate digestion. We can talk about salivary amylases that are produced by our salivary glands and released in the mouth to begin the process of breaking down the carbohydrates we ingest.

The pancreas secretes pancreatic amylase to continue breaking down carbohydrates in the small intestine to facilitate absorption. By the way, amylases break down starch into simpler sugars, such as glucose and maltose, among others. So the question arises, what are amylases used for in cooking?

We already know the function of these hydrolase enzymes, breaking down carbohydrates into simpler sugars, and in cooking, as well as in industry, They are used to modify the texture and flavor of foods. For example, you can soften the texture of bread because it breaks down starch into sugars during baking, so the crumb is softer and the bread more tender.

Bread

The breakdown of starch into simpler sugars can also contribute to making products sweeter without adding more sugarFurthermore, it facilitates the caramelization of the sugars present in the ingredients, and with caramelization you already know that characteristic flavors and aromas are generated.

Another quality of amylase is provide consistency to certain preparations, for example, when making sauces or creams that contain starch, you can thicken with amylase, and in the case of desserts and sweets it can provide firmness and stability. And you can also use this enzyme for the preparation of some fermented foods, yeast or bacteria are helped to break down carbohydrates into fermentable sugars.

But, it is important to know that amylase is sensitive to heat, so at somewhat high temperatures its activity can be significantly reduced, which is why it is usually used in the kitchen when the cooking temperature can be controlled, an easy matter. In any case, it is obvious that the culinary amylase It is the purified enzyme and depending on the manufacturer’s formula it can withstand more or less temperature.

Uses of amylase

Let us keep in mind that when making bread, cookies, cakes and more, the oven temperature is usually high, so manufacturers create enzyme complexes to provide greater enzyme efficiency during use and storage. What do these amylase-containing enzyme complexes typically contain? Stabilizers, excipients, preservatives, flow agents… The composition of enzyme preparations varies depending on the manufacturer, so it is important to read the product label carefully and follow its instructions.

Let’s see as an example the amylase produced by Toufoodits composition is maltodextrin and amylase and this enzyme complex breaks down starch in dextrins and sugars. It can be used for the production of syrups of different oligosaccharides (maltose and glucose), in flour it facilitates the action of yeast, reduces fermentation times and improves bread manufacturing processes, accelerates the ripening of fruits, sweetens and increases the fermentative power of the mixture. If you want to buy it, you have it on Amazon and in your kitchen in less than 24 hours.

Photo 1 | Depositphotos
Photo 2 | Toufood

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