Question

Use of proteases in baking industry.

(a) True

(b) False

The question was posed to me in an online interview.

I would like to ask this question from Large Scale Use of Enzyme topic in chapter Large Scale Use of Enzyme in Solution of Enzyme Technology

Answer 1

The correct choice is (a) True

To explain I would say: In banking industry, the dough should be made more quickly and that can be done if the gluten is partially hydrolyzed. A heat liable fungal protease is used so that it can be easily inactivated in the subsequent baking. Weak-gluten flour can spread thinly and retain decorative impressions. But this replaced with high-gluten varieties of wheat. This gluten should be degraded, if such flours are to be used to making biscuits efficiently or for preventing shrinkage of commercial pie pasty from their aluminum dishes.