For decades, enzymes such as malt and fungal alpha-amylases have been used in bread-making. Rapid advances in biotechnology have made a number of exciting new enzymes available for the baking industry.

The importance of enzymes is likely to increase as consumers demand more natural products free of chemical additives. For example, enzymes can be used to replace potassium bromate, a chemical additive that has been banned in a number of countries.
There are so many applications for enzymes in baking industry, such as:
For increased color and loaf volume
For loaf volume, crumb texture, appearance and dough handling
For stronger dough
For stronger gluten
For bread freshness
Flour modification

List of enzymes in Bakery

Benefits	Enzyme type	Enzyme name
Reduces acrylamide in various snacks	Asparaginase	Acrylaway
Reduces baking time Achieves desired crust color and crispiness	Glucoamylase	AMG
Enhances crust color and increases volume Reduces baking time Boosts yeast	Glucoamylase	GoldCrust
Standardizes flour and modifies falling number Improves the appearance of the final baked product Increases loaf volume	Alpha amylase	Fungamyl
Ensures cost-effective gluten strengthening	GOX	Gluzyme Mono
Improves dough stability Improves dough structure	Lipase	Lipopan
Improves appearance in pastas Creating resistance to over-cooking Can be used instead of Gluten in pasta production	Lipase	Noopazyme
Increases shelf life  in bakery products Postpones  staling Improves taste in bakery	Maltogenic amylase	Novamyl
Makes better taste in baker products	Alpha amylase- Lipase	Sensea
Improves dough specification	Xylanase (bacterial)	Panzea
Increase dough volume Offers reliable dough handling and stable texture Improves appearance in final product	Xylanase (Fungal)	Pentopan Mono BG