O uso de enzimas na indústria de panificação: uma revisão sistemática.
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , |
| Tipo de documento: | Trabalho de conclusão de curso |
| Idioma: | por |
| Título da fonte: | Repositório do Centro Universitário Braz Cubas |
| Texto Completo: | https://repositorio.cruzeirodosul.edu.br/handle/123456789/3521 |
Resumo: | As widely studied, enzymes significantly help in the quality of baked products and products that are used together in bakery. Such topics were mentioned in articles such as physical aging, starch retrogradation, palatability, help prevent microbial deterioration, degrade peptide bonds during the preparation, reduces the volume of the dough. Such functions are given by the enzymes alpha-amylase, glucoamylase, protease and xylanase. Therefore, the objective of this international scientific systematic review is to study the applications of enzymes used in the bakery industry and how they contribute to improving the quality of baked products. Twenty articles with grades above 150 by the methodi Ordinatio and from high impact factor journals and foreign journals were used. Articles with a time interval of 2 years were used, with the year 2021 with the highest number of articles found. The countries with the highest number of studies were Germany, China, the United States, Iran, Italy, Mexico and Poland. In Brazil, only one study in Brazil was selected according to the inclusion and exclusion criteria of the systematic literature review protocol. Even with advances in research in the area, there are still few studies of other enzymes that could be used in industry and helping in the process, such as beta-glucanase and l-arabinose isomerase. It is concluded that the enzymes improve the dough together with its organoleptic characteristics, providing the greatest pleasure to the manufacturer, the producer and the consumer. |
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O uso de enzimas na indústria de panificação: uma revisão sistemática.EnzimasPanificaçãoTecnologia de alimentos4.05.00.00-4 NutriçãoAs widely studied, enzymes significantly help in the quality of baked products and products that are used together in bakery. Such topics were mentioned in articles such as physical aging, starch retrogradation, palatability, help prevent microbial deterioration, degrade peptide bonds during the preparation, reduces the volume of the dough. Such functions are given by the enzymes alpha-amylase, glucoamylase, protease and xylanase. Therefore, the objective of this international scientific systematic review is to study the applications of enzymes used in the bakery industry and how they contribute to improving the quality of baked products. Twenty articles with grades above 150 by the methodi Ordinatio and from high impact factor journals and foreign journals were used. Articles with a time interval of 2 years were used, with the year 2021 with the highest number of articles found. The countries with the highest number of studies were Germany, China, the United States, Iran, Italy, Mexico and Poland. In Brazil, only one study in Brazil was selected according to the inclusion and exclusion criteria of the systematic literature review protocol. Even with advances in research in the area, there are still few studies of other enzymes that could be used in industry and helping in the process, such as beta-glucanase and l-arabinose isomerase. It is concluded that the enzymes improve the dough together with its organoleptic characteristics, providing the greatest pleasure to the manufacturer, the producer and the consumer.Agência 1Como amplamente estudado, as enzimas ajudam significamente na qualidade dos produtos panificados e dos produtos que são usados em conjunto na panificação. Tais temáticas foram citadas nos artigos como envelhecimento fisico, retrogradação do amido, palatabilidade, ajudam prevenir a deterioração microbiana, degradar ligações peptídicas durante o preparo, diminui o volume da massa. Tais funções são dadas pelas enzimas alfa-amilase, glucoamilase, protease e xilanase. Portanto o objetivo desta revisão sistemática cientifica internacional, é estudar as aplicações das enzimas utilizadas na indústria da panificação e como elas contribuem para a melhora da qualidade dos produtos panificados. Foram utilizados 20 artigos com notas acimas de 150 pelo methodi Ordinatio e de journals com alto fator de impacto e revistas estrangeiras. Foram utilizados artigos com intervalo de tempo 2 anos, sendo o ano de 2021 com a maior quantidade de artigos encontrados. Os países com a maior quantidade de estudos foram Alemanha, China, Estados Unidos, Irã, Itália, México e Polônia. No Brasil, apenas um estudo no Brasil foi selecionado pelos critérios de inclusão e exclusão do protocolo de revisão sistemática de literatura. Mesmo com os avanços de pesquisas na área, ainda se tem poucos estudos de outras enzimas que poderiam ser usadas na indústria e auxiliando no processo, como a beta-glucanase e a l-arabinose isomerase. Conclui-se que as enzimas melhoram a massa juntamente com suas características organolépticas, proporcionando o maior agrado ao fabricante, o produtor e o consumidor.Centro de Ensino Unificado do Distrito FederalBrasilCoordenação curso de NutriçãoUDFFávaro, Marina Vasconcelos3415322364646151http://lattes.cnpq.br/3415322364646151Gomes, Helder Andrey Rocha4972382847829089http://lattes.cnpq.br/4972382847829089Mazzoco, LarissaPessoa, Maria Eduarda AlvesSousa, Bruna Viana deNascimento, Gabriela Maria da Silva2022-04-20T19:48:29Z2022-04-202022-04-20T19:48:29Z2021-12-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisapplication/pdfhttps://repositorio.cruzeirodosul.edu.br/handle/123456789/3521porAndrzej KM, Małgorzata M, Sabina K, Horbanczuk OK, Rodak E. Application of rich inβ-glucan flours and preparations in bread baked from frozen dough. Food Science and Technology International. 2019;26(1):53-64. Aljabi HR, Pawelzik E. Impact of Cultivar and Growing Conditions on Alpha-AmylaseProperties in Wheat. Starch - Stärke. 2021;73:3-4. Bockwoldt JA, Fellermeier J, Steffens E, Vogel RF, Ehrmann MA. β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads. Foods. 2021;10(3):547. Costa RS, Almeida SS, Cavalcanti EAC, Freire DMG, Moura-Nunes N, Monteiro M,Perrone D. Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads. Food Research International. 2021;140. Cunha CCQB, Gama AR, Cintra LC, Bataus LAM, Ulhoa CJ. Improvement of breadmaking quality by supplementation with a recombinant xylanase. Produced by Pichia pastoris. Plos one. 2018;13(2). Dai Y, Tyl C. A review on mechanistic aspects of individual versus combined uses ofenzymes as clean label-friendly dough conditioners in breads. Journal of Food Science. 2020;86(5):1583-1598. De-la-Torre-Ugarte-Guanilo MC, Takahashi RF, Bertolozzi MR. Revisão Sistemática: Noções Gerais. Revista da Escola de Enfermagem da USP. 2011;45(5):1260-1266. Espinoza-Herrera J, Martínez LM, Serna-Saldívar SO, Chuck-Hernández C. Methods forthe Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems. Foods. 2021;10(1):118. Guerrand D. Lipases industrial applications: focus on food and agroindustries. OCL.2017;24(4) Habuš M, Novotni D, Gregov M, Štifter S, Mustač NC, Voučko B, Ćurić D. Influence ofparticle size reduction and high-intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran. Journal of Food Processing and Preservation. 2021;45(3). Jerome RE, Singh SK, Dwivedi M. Process analytical technology for bakery industry: Areview. Journal of Food Process Engineering. 2019;42(5). Lachowicz S, Swieca M, Pejcz E. Improvement of Health-Promoting Functionality ofRye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt. Antioxidants. 2020;9(7):614. Medeiros ML, Alves T, Passador JL, Passador CS. Administração e Políticas Públicas em Educação uma revisão sistemática da produção do EnANPAD e do EnAPG de 1997 a 2009. Revista de Ciências da Administração. 2011;13(30) Monteiro JS, Farage P, Zandonadi RP, Botelho RBA, Oliveira LL, Raposo A, Shakeel F,Alshehri S, Mahdi WA, Araújo WMC. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods. 2021;10(3):614. Pagani RN, Kovaleski JL, Resende LM. Methodi Ordinatio: a proposed methodology toselect and rank relevant scientific papers encompassing the impact factor, number of citation, and year of publication. Scientometrics. 2015;105(3):2109-2135. Pourmohammadi K, Abedi E. Hydrolytic enzymes and their directly and indirectlyeffects on gluten and dough properties: An extensive review. Food Science & Nutrition. 2021;9(7):3988-4006. Pronanov CC, Freitas EC. Metodologia de Trabalho Científico: Métodos e Técnicas da Pesquisa e do Trabalho Acadêmico. 2nd ed. Brasil: Universidade Feevale; 2013. Juhnevica-Radenkova K, Kviesis J, Moreno DA, Seglina D, Vallejo F, Valdovska A, Radenkovs V. Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis. Foods. 2021;10(4). Salehi F. Improvement of gluten-free bread and cake properties using naturalhydrocolioids: A review. Food Science & Nutrition. 2019;7(11):3391-3402. Sivam AS, Sun-Waterhouse D, Quek S, Perera CO. Properties of bread dough with addebfiber polysaccharides and phenolic antioxidants: A review. Journal of Food Science. 2010;75(8):R163-R174. Sun Z, Miao T, Yin A, Qiu H, Xiao Y, Li Y, Hai J, Xu B. Optimization fermentationconditions for production of L-arabinose isomerase of Lactobacillus plantarum WU14. Food Science & Nutrition. 2020;9(1):230-243. Taglieri I, Macaluso M, Bianchi A, Sanmartin C, Quartacci MF, Zinnai A, Venturi F. Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review. Journal of the Science of Food and Agriculture. 2020;101(5):1732-1743. Taibi H, Boudries N, Adelhai M, Lounici H. White sorghum landrace and corn starchesin glucose syrups production using enzymatic and acid amylolysis. Journal of Food Processing and Preservation. 2020;45(2). Trabelsi S, Mabrouk SB, Kriaa M, Ameri R, Sahnoun M, Mezghani M, Bejar S. Theoptimized production, purification, characterization, and application in the bread making industry of three acid‐stable alpha‐amylases isoforms from a new isolated Bacillus subtilis strain US586. Journal of Food Biochemistry. 2019;43(5) Visvanathan R, Qader M, Jayathilake C, Jayawardana BC, Liyanage R, Sivakanesan R. Critical review on conventional spectroscopic α‐amylase activity detection methods: merits, demerits, and future prospects. Journal of the Science of Food and Agriculture. 2020;100(7):2836-2847. Wunthunyarat W, Seo HS, Wang YJ. Effects of germination conditions on enzymeactivities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities. Journal of Food Science. 2020;85(2):349-357. Yu Y, Feng M, Wang Q, Liu M, Gao F, Lin S. Effect of electron beam irradiation onphysicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%). Journal of Food Process Engineering. 2021;44(7).info:eu-repo/semantics/openAccessreponame:Repositório do Centro Universitário Braz Cubasinstname:Centro Universitário Braz Cubas (CUB)instacron:CUB2022-04-20T19:54:18Zoai:repositorio.cruzeirodosul.edu.br:123456789/3521Repositório InstitucionalPUBhttps://repositorio.brazcubas.edu.br/oai/requestbibli@brazcubas.edu.bropendoar:2022-04-20T19:54:18Repositório do Centro Universitário Braz Cubas - Centro Universitário Braz Cubas (CUB)false |
| dc.title.none.fl_str_mv |
O uso de enzimas na indústria de panificação: uma revisão sistemática. |
| title |
O uso de enzimas na indústria de panificação: uma revisão sistemática. |
| spellingShingle |
O uso de enzimas na indústria de panificação: uma revisão sistemática. Pessoa, Maria Eduarda Alves Enzimas Panificação Tecnologia de alimentos 4.05.00.00-4 Nutrição |
| title_short |
O uso de enzimas na indústria de panificação: uma revisão sistemática. |
| title_full |
O uso de enzimas na indústria de panificação: uma revisão sistemática. |
| title_fullStr |
O uso de enzimas na indústria de panificação: uma revisão sistemática. |
| title_full_unstemmed |
O uso de enzimas na indústria de panificação: uma revisão sistemática. |
| title_sort |
O uso de enzimas na indústria de panificação: uma revisão sistemática. |
| author |
Pessoa, Maria Eduarda Alves |
| author_facet |
Pessoa, Maria Eduarda Alves Sousa, Bruna Viana de Nascimento, Gabriela Maria da Silva |
| author_role |
author |
| author2 |
Sousa, Bruna Viana de Nascimento, Gabriela Maria da Silva |
| author2_role |
author author |
| dc.contributor.none.fl_str_mv |
Fávaro, Marina Vasconcelos 3415322364646151 http://lattes.cnpq.br/3415322364646151 Gomes, Helder Andrey Rocha 4972382847829089 http://lattes.cnpq.br/4972382847829089 Mazzoco, Larissa |
| dc.contributor.author.fl_str_mv |
Pessoa, Maria Eduarda Alves Sousa, Bruna Viana de Nascimento, Gabriela Maria da Silva |
| dc.subject.por.fl_str_mv |
Enzimas Panificação Tecnologia de alimentos 4.05.00.00-4 Nutrição |
| topic |
Enzimas Panificação Tecnologia de alimentos 4.05.00.00-4 Nutrição |
| description |
As widely studied, enzymes significantly help in the quality of baked products and products that are used together in bakery. Such topics were mentioned in articles such as physical aging, starch retrogradation, palatability, help prevent microbial deterioration, degrade peptide bonds during the preparation, reduces the volume of the dough. Such functions are given by the enzymes alpha-amylase, glucoamylase, protease and xylanase. Therefore, the objective of this international scientific systematic review is to study the applications of enzymes used in the bakery industry and how they contribute to improving the quality of baked products. Twenty articles with grades above 150 by the methodi Ordinatio and from high impact factor journals and foreign journals were used. Articles with a time interval of 2 years were used, with the year 2021 with the highest number of articles found. The countries with the highest number of studies were Germany, China, the United States, Iran, Italy, Mexico and Poland. In Brazil, only one study in Brazil was selected according to the inclusion and exclusion criteria of the systematic literature review protocol. Even with advances in research in the area, there are still few studies of other enzymes that could be used in industry and helping in the process, such as beta-glucanase and l-arabinose isomerase. It is concluded that the enzymes improve the dough together with its organoleptic characteristics, providing the greatest pleasure to the manufacturer, the producer and the consumer. |
| publishDate |
2021 |
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2021-12-02 2022-04-20T19:48:29Z 2022-04-20 2022-04-20T19:48:29Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/bachelorThesis |
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por |
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por |
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Andrzej KM, Małgorzata M, Sabina K, Horbanczuk OK, Rodak E. Application of rich inβ-glucan flours and preparations in bread baked from frozen dough. Food Science and Technology International. 2019;26(1):53-64. Aljabi HR, Pawelzik E. Impact of Cultivar and Growing Conditions on Alpha-AmylaseProperties in Wheat. Starch - Stärke. 2021;73:3-4. Bockwoldt JA, Fellermeier J, Steffens E, Vogel RF, Ehrmann MA. β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads. Foods. 2021;10(3):547. Costa RS, Almeida SS, Cavalcanti EAC, Freire DMG, Moura-Nunes N, Monteiro M,Perrone D. Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads. Food Research International. 2021;140. Cunha CCQB, Gama AR, Cintra LC, Bataus LAM, Ulhoa CJ. Improvement of breadmaking quality by supplementation with a recombinant xylanase. Produced by Pichia pastoris. Plos one. 2018;13(2). Dai Y, Tyl C. A review on mechanistic aspects of individual versus combined uses ofenzymes as clean label-friendly dough conditioners in breads. Journal of Food Science. 2020;86(5):1583-1598. De-la-Torre-Ugarte-Guanilo MC, Takahashi RF, Bertolozzi MR. Revisão Sistemática: Noções Gerais. Revista da Escola de Enfermagem da USP. 2011;45(5):1260-1266. Espinoza-Herrera J, Martínez LM, Serna-Saldívar SO, Chuck-Hernández C. Methods forthe Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems. Foods. 2021;10(1):118. Guerrand D. Lipases industrial applications: focus on food and agroindustries. OCL.2017;24(4) Habuš M, Novotni D, Gregov M, Štifter S, Mustač NC, Voučko B, Ćurić D. Influence ofparticle size reduction and high-intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran. Journal of Food Processing and Preservation. 2021;45(3). Jerome RE, Singh SK, Dwivedi M. Process analytical technology for bakery industry: Areview. Journal of Food Process Engineering. 2019;42(5). Lachowicz S, Swieca M, Pejcz E. Improvement of Health-Promoting Functionality ofRye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt. Antioxidants. 2020;9(7):614. Medeiros ML, Alves T, Passador JL, Passador CS. Administração e Políticas Públicas em Educação uma revisão sistemática da produção do EnANPAD e do EnAPG de 1997 a 2009. Revista de Ciências da Administração. 2011;13(30) Monteiro JS, Farage P, Zandonadi RP, Botelho RBA, Oliveira LL, Raposo A, Shakeel F,Alshehri S, Mahdi WA, Araújo WMC. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods. 2021;10(3):614. Pagani RN, Kovaleski JL, Resende LM. Methodi Ordinatio: a proposed methodology toselect and rank relevant scientific papers encompassing the impact factor, number of citation, and year of publication. Scientometrics. 2015;105(3):2109-2135. Pourmohammadi K, Abedi E. Hydrolytic enzymes and their directly and indirectlyeffects on gluten and dough properties: An extensive review. Food Science & Nutrition. 2021;9(7):3988-4006. Pronanov CC, Freitas EC. Metodologia de Trabalho Científico: Métodos e Técnicas da Pesquisa e do Trabalho Acadêmico. 2nd ed. Brasil: Universidade Feevale; 2013. Juhnevica-Radenkova K, Kviesis J, Moreno DA, Seglina D, Vallejo F, Valdovska A, Radenkovs V. Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis. Foods. 2021;10(4). Salehi F. Improvement of gluten-free bread and cake properties using naturalhydrocolioids: A review. Food Science & Nutrition. 2019;7(11):3391-3402. Sivam AS, Sun-Waterhouse D, Quek S, Perera CO. Properties of bread dough with addebfiber polysaccharides and phenolic antioxidants: A review. Journal of Food Science. 2010;75(8):R163-R174. Sun Z, Miao T, Yin A, Qiu H, Xiao Y, Li Y, Hai J, Xu B. Optimization fermentationconditions for production of L-arabinose isomerase of Lactobacillus plantarum WU14. Food Science & Nutrition. 2020;9(1):230-243. Taglieri I, Macaluso M, Bianchi A, Sanmartin C, Quartacci MF, Zinnai A, Venturi F. Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review. Journal of the Science of Food and Agriculture. 2020;101(5):1732-1743. Taibi H, Boudries N, Adelhai M, Lounici H. White sorghum landrace and corn starchesin glucose syrups production using enzymatic and acid amylolysis. Journal of Food Processing and Preservation. 2020;45(2). Trabelsi S, Mabrouk SB, Kriaa M, Ameri R, Sahnoun M, Mezghani M, Bejar S. Theoptimized production, purification, characterization, and application in the bread making industry of three acid‐stable alpha‐amylases isoforms from a new isolated Bacillus subtilis strain US586. Journal of Food Biochemistry. 2019;43(5) Visvanathan R, Qader M, Jayathilake C, Jayawardana BC, Liyanage R, Sivakanesan R. Critical review on conventional spectroscopic α‐amylase activity detection methods: merits, demerits, and future prospects. Journal of the Science of Food and Agriculture. 2020;100(7):2836-2847. Wunthunyarat W, Seo HS, Wang YJ. Effects of germination conditions on enzymeactivities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities. Journal of Food Science. 2020;85(2):349-357. Yu Y, Feng M, Wang Q, Liu M, Gao F, Lin S. Effect of electron beam irradiation onphysicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%). Journal of Food Process Engineering. 2021;44(7). |
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