Enzymology and Molecular Biology

Enzymes in Food Technology

Enzymes are equally important in food technology as very like to the other fields. Preservation of food and fermentation enzymes are most widely used. Cheese and brewing rely on enzyme activity in various stages of processing. Traditional food products like yoghurt and many more depend on enzymes. Mostly commonly used bread is also a end product of enzymatic reaction. Enzymes used may be endogenous like amylase used in mashing, like wise yoghurt Accessibility of substrate by enzymes.