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


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