Description

Bakery enzymes are a type of enzyme that is used in the baking industry to improve the quality and performance of baked goods. These enzymes are naturally occurring proteins that catalyze specific chemical reactions in dough and flour, resulting in desirable changes to the texture, flavor, and shelf life of the finished baked goods. There are several types of bakery enzymes that are commonly used in the baking industry, including: Amylase enzymes: These enzymes break down complex carbohydrates in flour and dough into simpler sugars, such as glucose and maltose, which can be used by yeast to produce carbon dioxide, resulting in increased dough volume and improved texture. Protease enzymes: These enzymes break down proteins in flour and dough into smaller peptides and amino acids, which can improve dough handling and reduce gluten strength, resulting in a softer crumb texture. Lipase enzymes: These enzymes break down lipids in flour and dough into simpler compounds, resulting in improved dough machinability and increased volume. Xylanase enzymes: These enzymes break down hemicellulose in flour and dough, resulting in improved water absorption and increased dough volume. Overall, bakery enzymes play an important role in the baking industry by improving the quality and performance of baked goods, resulting in increased customer satisfaction and loyalty.