Role of Enzymes in Bread Dough

Enzymes produced by living cells, both animal and vegetable. when coupled with certain organic ingredients it can change the arrangement to be simpler compounds, but the enzyme does not contribute to change. So that the enzyme is often interpreted as an organic catalyst. Enzymes are very important in life and there is no plant or animal organisms that can live without enzymes, then the flour will not have certain properties when the seeds wheat no enzyme

There are two types of enzymes are very important, namely diastase and protease. diastase is an enzyme combination of alpha and beta amylase, and functioning change of damaged starch into sugar maltose. So that when damaged starch grains or less resistant compounded with diastase, the alpha amylase will convert starch into dextrins. While the beta amylase and dextrin change damaged starch into sugar maltose. Furthermore, the sugar maltose by the enzyme modified maltose into sugar, which when assimilated by the yeast will produce carbon dioxide that can develop the dough, and small amounts of alcohol Other materials such as acids.

Protease enzyme function soften, soften or degrade gluten the Formatting protein. So if you want to get good bread dough then a little enzyme protease should be included.

Three things that can affect enzyme activity, namely: the temperature or temperature, acidity and duration. Enzyme activity will increase when the temperature is raised up to 145°F, then above this temperature the enzyme activity will decrease so that finally stops working. While the dough is sour ie between pH 4.6 to 4.8 it will form large amounts of maltose. period time also plays an important role in enzyme activity, the longer the enzyme react in a more material production can be achieved, so that enzymes will continue to work as long as there are materials where the enzyme reaction.

Here are some of functions of enzymes in fermentation, namely:
(1) of the powdery material and malt syrup, diastase enzymes useful liquefy starch, liquid starch and change into sugar malt (barley),
(2) of the ingredients of flour and malt syrup, enzyme protease useful to soften gluten so the bread dough can be expanded,
(3) of source of yeast, invertase enzyme can convert sugar cane into sugar mixture (invert sugar),
(4) of the source of yeast, the enzyme maltase can convert malt sugar into sugar dextrose,
(5) of the source of yeast, enzymes zymase can convert sugar and sugar mixture into carbon dioxide gas dektrose develop dough and alcohol are missing from the bread during the combustion process or oven.