date:May 11, 2016
strate-specific. The substrate is transformed into another product, while the enzyme is unchanged. The enzyme, as long as there is substrate, can continue to catalyze the same reaction over and over.
Some of the enzymes used in bread baking include:
Amylases: enzymes that hydrolyze part of the starch to dextrins and further into maltose, reducing the speed of starch re-crystallization.
Pentosanases: enzymes that cleave the polysaccharide chains decreasing dough viscosity, improving volu