The starch-processing industry has grown to be one of the largest markets for enzymes. Enzymatic hydrolysis is used to form syrups through liquefaction, saccharification, and isomerization. Another big market for enzymes is the baking industry. Supplementary enzymes are added to the dough to ensure high bread quality in the form of a uniform crumb structure and better volume. Special enzymes can also increase the shelf life of bread by preserving its freshness longer. A major application in the dairy industry is to bring about the coagulation of milk as the first step in cheese making. Here, enzymes from both microbial and animal sources are used. In many large breweries, industrial enzymes are added to control the brewing process and produce consistent, high-quality beer. In food processing, animal or vegetable food proteins with better functional and nutritional properties are obtained by the enzymatic hydrolysis of proteins. In the juice and wine industries, the extraction of plant material using enzymes to break down cell walls gives higher juice yields, improved colour and aroma of extracts, and clearer juice. |