ABSTRACT
Enzymes are proteins that catalyze chemical reactions and convert substrates into different molecules. Enzymes are heat-sensitive biological catalysts that have an optimum temperature and pH for activity and are also dependent upon the availability of water, the amount of enzyme used, the availability of substrate and the time allowed for the reaction. The baking industry is a large consumer of starch and starch-modifying enzymes. Many enzymes added individually in different breadmaking stages have been reported to improve dough characteristics and bread quality. Amylases comprise a variety of amylolytic enzymes capable of digesting glycosidic linkages from the starch in flour into smaller dextrins, which are subsequently fermented by yeast. Numerous enzyme combinations have been applied for improving bread’s industrial or instrumental quality. Enzymes are very useful in bakery as processing aids in improving the dough performance and bread quality properties. With new concerns over chemical additives, enzymes are acquiring even more importance because they can lead to green label bakery products.
