Bread is one of the most popular food materials worldwide. At present, enzymes have become an essential ingredient in bread making and their use has changed the baking industry.
Use of enzymes has many advantages in bread making. They improve bread dough consistency and bread quality and help production of bread with a softer and lighter texture, which makes it more attractive to consumers. In addition, enzymes improve the nutritional value of bread, make its digestion and absorption of its nutrients easier and can help to reduce the cost of bread.
No wonder enzymes have become indispensable to bread bakers all over the world and their use has been increasing in the bread industry.