Identificación de los efectos sobre las propiedades tecnológicas, fisicoquímicas y nutricionales del pan tipo molde empleando la enzima α-amilasa.

Abstract

The objective of this research work was to identify the effects on the technological, physicochemical and nutritional properties of pan-type bread using the enzyme α-amylase. The fungal α-amylase enzyme is incorporated into the dough for mold-type bread since it improves its texture and reduces its aging. In the cereal and derivative industries, in this case, baking currently uses enzymes such as glucose oxidases, , isomerase, oxidoreductase, especially the hydrolases that degrade carbohydrate complexes to simple complexes that are used by yeasts in fermentation and the substrate is used, within the hydrolases the fungal α-amylase enzyme obtained from Aspergillus oryzae is considered, biological catalyst that works directly with the starch molecule. The results obtained by incorporating the α-amylase enzyme are beneficial in the baking industry, helping thermostability, structure alignment and performance, which highlights the importance of determining molecular stability and specificity under optimal conditions.