Amylases are extensively employed i

Amylases are extensively employed in processed-food industry such as baking, brewing,
preparation of digestive aids,production of cakes, fruit juices and starch syrups [Couto and
Sanromán 2006]. For decades, microbial α-amylases have been widely used inthe baking industry
[Hamer 1995; Si 1999].These enzymes can be added to the dough of bread to degrade the starch in
the flour into smaller dextrins, which are subsequently fermented by the yeast.Besides
generating fermentable compounds, α-amylases also have an anti-staling effect in bread baking,
and they improve the softness retention of baked goods, increasing the shelf life of these products
[Gupta et al.2003; M.J.E.C. van der Maarel et al. 2002;Sahlstrom and Brathen 1997].The addition
of α-amylase to the dough results in enhancing the rate of fermentation and the reduction of the
viscosity of dough, resulting in improvements in the volume and texture of the product

Results (English) 1:

Amylases are extensively employed in processed-food industry such as baking, brewing,preparation of digestive aids, production of cakes, fruit juices and syrups starch [Couto andSanromán 2006]. For decades, microbial α-amylases have been widely used inthe baking industry[Hamer 1995; SI 1999]. These enzymes can be added to the dough of bread to degrade the starch inthe flour into smaller dextrins, which are subsequently fermented by the yeast. Besidesgenerating fermentable compounds, α-amylases also have an anti-staling effect in bread baking,and they improve the retention of the softness of baked goods, increasing the shelf life of these products[Gupta et al. 2003; M.J.E.C. van der Maarel et al. 2002; Sahlstrom and Brathen 1997]. The additionof α-amylase to the dough results in enhancing the rate of fermentation and the reduction of theviscosity of dough, resulting in improvements in the volume and texture of the product

Results (English) 2:

Amylases are employed extensively in processed-food industry như baking, brewing,
Preparation of digestive aids, production of cakes, fruit juices and starch syrups [Couto and
Sanroman 2006]. For decades, microbial α-amylases widely used inthe past tense baking industry
[Hamer, 1995; Si 1999] .These enzymes can be added to the dough of bread to degrade the starch in
the flour Into smaller dextrins, fermented mà subsequently by the yeast.Besides
tạo fermentable compounds, α-amylases am also an anti-staling effect have in bread baking,
and chúng Improve retention of baked Method for the softness, the shelf life of những tăng products
[Gupta et al.2003; MJEC van der Maarel et al. 2002; Sahlstrom and Brathen 1997] .The to addition
of α-amylase to the dough results in Enhancing the rate of fermentation and the reduction of the
viscosity of dough, improvements in the volume quả print and texture of the product