Enzymes – a natural tool to enhance baked goods
The action of enzymes has been noted for as long as bread has been baked. The ancients attributed fermentation to a magical life force, but today we understand it as a result of the way that enzymes change the make-up of the other ingredients.
What are the applications for enzymes in the baking industry?
Have you ever wondered what makes bread springy, resilient or how come some breads have the ability to stay fresher for longer? Well, enzymes are the answer. Enzymes have applications throughout the baking process, including flour enhancement, improving volume, texture and color, prolonging crumb softness and springiness, and extending shelf life.
Why do they play a key part in the future of baking?
In a challenging business environment, where fluctuating raw material prices squeeze bakers up against consumer demands for quality, enzymes are increasingly seen as a natural and innovative solution for today's baking businesses. This is because their unique mode of action not only reduces production costs and increases profits, but also improves sustainability.