World Grain - March 2022 - 73

In addition to synergism and interactions between
enzymes in the formula, other ingredients like water,
baker's yeast, salt, sugar, etc. in baked foods exhibit
interactions with enzymes, with dramatic effects on
processing and final product quality. These interactions
are discussed in chapter 8.
The optimization of enzyme addition in baking is
crucial for their maximum effect on processing and
costs. The authors discuss this topic as well, with information
on baking trials and experimental design.
Chapters 10 through 17 provide practical
information,
including specific applications for specialty
baked foods, crumb softening and shelf-life extension,
steamed bread, soft wheat products like biscuits, crackers
and wafers, and the use of enzymes in wheat tempering
and bake-off baked foods production.
The authors' focus in these chapters is on the effects
and usage of different enzymes for specific products,
and the role of enzymes in product quality and problem-solving.
Regarding enzyme-assisted wheat tempering,
the authors conclude, " It is possible that further
optimization of the enzymes used, and the technologies
used with them is required to get results that will bring
practical benefits to millers in
their daily work. "
The last chapter examines
the legal framework for the
safe use of enzymes, including
background information, safety
in modern biotechnology,
current and future labeling of
enzymes, and enzyme regulations
in various countries.
" Understanding
Baking
Enzymes " is a comprehensive
reference for anyone working
with enzymes, including students, food scientists and
technologists, cereal/grain scientists and technologists
in the food industry and academia.
Dr. M. Hikmet Boyacioglu is applications development specialist at
KPM Analytics company. He may be reached at mhboyaci@gmail.com.
We want to hear from you - Send comments and inquiries
to worldgrain@sosland.com. For reprints of WG articles,
email reprints@sosland.com.
by e-mail as soon as
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Made in Germany.
73

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World Grain - March 2022

Table of Contents for the Digital Edition of World Grain - March 2022

World Grain - March 2022 - Intro
World Grain - March 2022 - 1
World Grain - March 2022 - 2
World Grain - March 2022 - 3
World Grain - March 2022 - 4
World Grain - March 2022 - 5
World Grain - March 2022 - 6
World Grain - March 2022 - 7
World Grain - March 2022 - 8
World Grain - March 2022 - 9
World Grain - March 2022 - 10
World Grain - March 2022 - 11
World Grain - March 2022 - 12
World Grain - March 2022 - 13
World Grain - March 2022 - 14
World Grain - March 2022 - 15
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World Grain - March 2022 - 18
World Grain - March 2022 - 19
World Grain - March 2022 - 20
World Grain - March 2022 - 21
World Grain - March 2022 - 22
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World Grain - March 2022 - 24
World Grain - March 2022 - 25
World Grain - March 2022 - 26
World Grain - March 2022 - 27
World Grain - March 2022 - 28
World Grain - March 2022 - 29
World Grain - March 2022 - 30
World Grain - March 2022 - 31
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World Grain - March 2022 - 33
World Grain - March 2022 - 34
World Grain - March 2022 - 35
World Grain - March 2022 - 36
World Grain - March 2022 - 37
World Grain - March 2022 - 38
World Grain - March 2022 - 39
World Grain - March 2022 - 40
World Grain - March 2022 - 41
World Grain - March 2022 - 42
World Grain - March 2022 - 43
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World Grain - March 2022 - 49
World Grain - March 2022 - 50
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World Grain - March 2022 - 57
World Grain - March 2022 - 58
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World Grain - March 2022 - 62
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World Grain - March 2022 - 72
World Grain - March 2022 - 73
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World Grain - March 2022 - 84
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