O uso de enzimas na indústria de panificação: uma revisão sistemática.

Abstract

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.