BIOTECHNOLOGY OF BREAD BAKING

Biotechnology includes the application of a wide variety of biological , biochemical, bioengineering, genetic, microbiological and control te chniques. The baking of yeast-leavened and sourdough breads represents one of the oldest biotechnical processes, together with the brewing o f beer, sake and wine, and the production of yoghurt and cheese, etc. A modern baking process may take advantage of biotechnology in its wid est sense, from the improvement of cereal grains and starter cultures by recombinant DNA technology, through the use of enzymes as processin g aids, to application of the most advanced batch and continuous ferme ntation technologies.