diastatic enzyme

简明释义

糖化酶

英英释义

例句

1.Some bread recipes call for malted flour because it contains diastatic enzyme (淀粉酶).

一些面包食谱要求使用麦芽面粉，因为它含有diastatic enzyme（淀粉酶）。

2.In baking, diastatic enzyme (淀粉酶) can improve dough fermentation and enhance flavor.

在烘焙中，diastatic enzyme（淀粉酶）可以改善面团发酵并增强风味。

3.The presence of diastatic enzyme (淀粉酶) in malt helps convert starches into sugars during brewing.

麦芽中存在的diastatic enzyme（淀粉酶）有助于在酿造过程中将淀粉转化为糖。

4.The diastatic enzyme (淀粉酶) activity can be tested using a simple iodine test.

可以通过简单的碘测试来检测diastatic enzyme（淀粉酶）的活性。

5.Using too much diastatic enzyme (淀粉酶) can lead to overly sticky dough.

使用过多的diastatic enzyme（淀粉酶）可能会导致面团过于粘稠。

作文

In the world of food science, enzymes play a crucial role in the processes that transform raw ingredients into delicious and nutritious products. One such important category of enzymes is known as diastatic enzyme, which refers to enzymes that catalyze the breakdown of starch into sugars. These enzymes are vital in various applications, particularly in baking and brewing industries. Understanding the function and significance of diastatic enzyme can enhance our appreciation for the foods we consume daily.To begin with, diastatic enzyme primarily includes amylases, which are responsible for hydrolyzing starch molecules. Starch, a polysaccharide found in many plants, serves as an energy reserve. When we consume starchy foods, our bodies need to convert this starch into simpler sugars for digestion and absorption. This is where diastatic enzyme comes into play, as it facilitates the conversion process, making nutrients more accessible.In baking, diastatic enzyme is particularly significant. When flour is mixed with water and yeast, the presence of diastatic enzyme helps break down the starches in the flour into fermentable sugars. These sugars are then utilized by yeast during fermentation, producing carbon dioxide and alcohol, which contribute to the texture and flavor of the bread. The action of diastatic enzyme not only improves the fermentation process but also enhances the browning of the crust, resulting in a more appealing final product.Moreover, the concentration of diastatic enzyme in flour can vary depending on the type of grain used and its processing methods. For instance, malted barley is often added to bread recipes due to its high content of diastatic enzyme. This addition not only boosts the fermentation process but also enriches the bread with a unique flavor profile that many bakers seek.In the brewing industry, diastatic enzyme plays an equally crucial role. During the mashing process, malted grains are soaked in hot water, activating the diastatic enzyme present in the malt. This activation leads to the breakdown of starches into fermentable sugars, which yeast will later convert into alcohol during fermentation. The efficiency of diastatic enzyme directly impacts the alcohol content and flavor of the final beverage, making it an essential factor in brewing.Furthermore, the application of diastatic enzyme extends beyond baking and brewing. In the food industry, these enzymes are utilized to improve the texture and sweetness of various products, such as syrups and sauces. By breaking down starches into sugars, diastatic enzyme can enhance the overall taste and mouthfeel of these culinary creations.In conclusion, diastatic enzyme is a vital component in the transformation of starchy ingredients into digestible sugars, playing a significant role in baking, brewing, and other food production processes. Its ability to facilitate fermentation and enhance flavors underscores its importance in both traditional and modern culinary practices. As consumers, understanding the role of diastatic enzyme in our food can help us appreciate the science behind the art of cooking and baking, leading to a greater enjoyment of the meals we cherish.

在食品科学的世界中，酶在将原料转化为美味和营养产品的过程中发挥着至关重要的作用。其中一个重要的酶类被称为糖化酶，指的是催化淀粉分解为糖的酶。这些酶在烘焙和酿造行业等各种应用中至关重要。理解糖化酶的功能和重要性可以增强我们对日常消费食品的欣赏。首先，糖化酶主要包括淀粉酶，负责水解淀粉分子。淀粉是一种存在于许多植物中的多糖，作为能量储备。当我们摄入含淀粉的食物时，我们的身体需要将这些淀粉转化为更简单的糖以便消化和吸收。这就是糖化酶发挥作用的地方，它促进了转化过程，使营养成分更易获取。在烘焙中，糖化酶尤其重要。当面粉与水和酵母混合时，糖化酶的存在有助于将面粉中的淀粉分解为可发酵的糖。这些糖随后在发酵过程中被酵母利用，产生二氧化碳和酒精，从而影响面包的质地和风味。糖化酶的作用不仅改善了发酵过程，还增强了外壳的褐变，使最终产品更具吸引力。此外，面粉中糖化酶的浓度可能因所用谷物的类型及其加工方法而异。例如，麦芽大麦通常会添加到面包配方中，因为它含有丰富的糖化酶。这种添加不仅提高了发酵过程的效率，还使面包具有许多烘焙师所追求的独特风味特征。在酿造行业中，糖化酶同样发挥着至关重要的作用。在麦芽处理过程中，麦芽谷物被浸泡在热水中，激活了麦芽中存在的糖化酶。这种激活导致淀粉分解为可发酵的糖，这些糖随后在发酵过程中被酵母转化为酒精。糖化酶的效率直接影响最终饮品的酒精含量和风味，使其成为酿造中的重要因素。此外，糖化酶的应用超出了烘焙和酿造。在食品工业中，这些酶被用于改善各种产品的质地和甜度，例如糖浆和酱汁。通过将淀粉分解为糖，糖化酶可以增强这些烹饪创作的整体味道和口感。总之，糖化酶是将淀粉成分转化为可消化糖的重要组成部分，在烘焙、酿造和其他食品生产过程中发挥着重要作用。它促进发酵和增强风味的能力突显了其在传统和现代烹饪实践中的重要性。作为消费者，理解糖化酶在我们食物中的作用可以帮助我们欣赏烹饪和烘焙艺术背后的科学，从而更好地享受我们珍视的餐点。