Biochemistry

In order to ensure the appropriate quality of baked products, biochemical control of enzyme activity in flour and yeast is necessary . In the case of defects , various additives should be used to eliminate them . So, if flour is obtained from sprouted grains, then the activity of enzymes, including a-amylase, which during preparation causes the accumulation of dextrins, increases. An excess of these starch breakdown products results in a raw, sticky crumb. In order to prevent such a defect in the finished product using enzyme sensitivity to the reaction medium and tes t of acidified that reduces the activity of a-amylase. The degree of destruction of certain vitamins, especially scarce ones, depends on the conditions of heat treatment. As you know, the main factors that cause the destruction of these nutrients include oxygen and an alkaline environment. Therefore, when hying, passaging, vitamin A, p-carotene, and essential linoleic acid can be destroyed . The carto felnom puree retained very little vitamin C, while after dipping raw potatoes in boiling water and its use for the preparation of the first course, there remains a considerable part of the initial amount of ascorbic acid. The use of soda for soaking and cooking legumes leads to the destruction of vitamins В ; and В 2. Some physical methods of heat treatment, for example, microwave heating, have a more gentle effect on food substances than traditional methods of thermal exposure. Changes in the composition of products can occur under the influence of enzymes at the stages of preparation of products for heat treatment or during the preparation of dishes from raw vegetables, fruits, i.e., during their grinding, chopping. As a result of trauma to the cells, both substrates and enzymes are released from them, which were spatially separated before the destruction of the structures. Vitamin C is oxidized in the air by oxidative enzymes contained in many plant foods: white and cauliflower, potatoes, pumpkin, zucchini, horseradish, etc. The preliminary blanching of products such as cabbage, pumpkin, and zucchini before cutting them reduces the loss of ascorbic acid due to inactivation of enzymes. As you know, many food products of animal origin before consumption are subjected to various types of heat treatment: dry or wet heating. As a result of denaturation of proteins occurring at high temperature, disinfection occurs and the digestibility of the proteins contained in the product increases. However, excessive heating leads to the destruction of essential amino acids, the formation of bonds in denatured molecules that are not split by digestive enzymes. It is impractical to heat-treat protein-rich foods along with sources of reducing carbohydrates, since this leads to a decrease in the amount of assimilable lysine due to caramelization of carbohydrates. 305