Chapter 11

CONTENTS Introduction ..................................................................................... 364 Baking .............................................................................................. 364

Amylolytic Enzymes and Staling ......................................... 365 Xylanase Effects ..................................................................... 366 Strengthening the Gluten Network: Oxidases and

Transglutaminase ............................................................. 369 Lipases and Dough Stabilization ......................................... 371

Dairy ................................................................................................ 372 Rennets and Milk Clotting .................................................... 372 Phospholipase for Improving Cheese Yields ....................... 374 Transglutaminase Applications ............................................ 375 Proteases ................................................................................. 377

Meat Binding with Transglutaminase ........................................... 378 Juice and Vegetable Processing ...................................................... 379

Juice ........................................................................................ 379 Vegetable Processing ............................................................. 381

Conclusion ....................................................................................... 383 References ........................................................................................ 383

Enzymes play a key role in the structure and functionality of food products through modification of the macromolecules in the food material. Both endogenous enzymes from the raw materials and exogenous enzymes added as processing aids are of importance.