ENZYMES IN BAKING

Introduction of better food processing techniques in the baking industry has led to the widespread usage of enzymes in the manufacture of bakery products. Currently the market growth rate is highest for bakery enzymes among all food enzymes owing to their ever expanding application in this industry.
Enzymes like amylase, hemicellulase, lipase, and protease play a major role in the baking industry. They increase the functionality of the dough like tolerance, water absorption and in turn improve the characteristics of bread like volume, softness, and colour.

 

 
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