Bakery enzymes are the unsung heroes in the world of baking, transforming ordinary dough into extraordinary creations. Powerful natural proteins, such as amylases, break down starches into fermentable sugars, giving yeast the energy it needs to rise. This means a light, airy texture and a beautifully risen loaf every time.Other major enzymes include proteases, which make dough extensible to provide that fluffiness and tenderness in the crumb, whereas lipases help break down fats, thus bringing about the flavor and longevity of baked products without compromising their flavor.
Xylanases and cellulases target the non-starch polysaccharides. This will smoothen the dough-handling and increase the loaf volume with the right softness inside and the crisp outside. These enzymes do more than improve the baking process; they are very important for reducing artificial additives, increasing consistency and quality in baked products, and, in the final instance, improving healthier-tasting baked products that match the consumer’s demand for natural ingredients and ensure a superior eating experience.
Our Products
Bakezyme-FA SUP (Fungal Amylase)
- Improves fermentation and dough stability.
- Enhances loaf volume and crumb texture.
Bakezyme-LP SUP (Lipase)
- Improves dough elasticity.
Extends shelf life by reducing staling.
Bakezyme-MA SUP (Maltogenic Amylase)
- Reduces bread staling and prolongs shelf life.
- Provides a softer crumb texture.
Bakezyme-GO SUP (Glucose Oxidase)
- Strengthens gluten structure.
- Improves dough handling and machinability.
Bakezyme-GO SUP (Glucose Oxidase)
- Strengthens gluten structure.
- Improves dough handling and machinability.
Bakezyme-CL SUP (Cellulase)
- Improves texture and volume of baked goods.
- Enhances gluten-free baking outcomes.
Bakezyme-GL SUP (Glucoamylase)
- Converts starch to fermentable sugars.
- Increases sugar for enhanced fermentation in baked goods.
Bakezyme-BA SUP (Bacterial Amylase)
- Increases dough stability.
- Provides sugar for fermentation.
Bakezyme-XL SUP (Xylanase)
- Improves dough hydration and machinability.
- Enhances loaf volume and crumb quality.
FAQ’s
Amylase is the most commonly applied enzyme in baking, which breaks down starches into fermentable sugars, enabling yeast to rise.
Amylase breaks starches in bread to ferment them and expand dough.
Yes, lipase and other enzymes prevent staling and enhance the freshness and shelf life of baked products.
Protease breaks down proteins in dough, improving texture and making the bread softer and more elastic.
The enzymes that take part in bread making include amylase, protease, and lipase, all helping in fermentation, texture, and flavor.
