Enzymes for Bread Baking

Applications

In dough mixing, fungal alpha-amylase (CAS 9001-19-8) hydrolyzes damaged starch into fermentable sugars, supporting yeast activity and improving loaf volume and crust color. Maltogenic amylase is applied to control starch retrogradation during cooling and storage, reducing crumb firming and extending softness in packaged bread. Glucose oxidase (CAS 9001-37-0) is used at the flour standardization stage to strengthen gluten by promoting disulfide bond formation, improving dough tolerance and machinability in high-speed lines. Hemicellulase and xylanase-type activities target arabinoxylans in wheat flour, enhancing dough extensibility and gas retention, while lipase and phospholipase improve crumb fineness and emulsification by modifying endogenous lipids. Compound enzyme systems are used in biscuit and cookie processing to manage dough spread, reduce cracking, and improve surface color uniformity.

Product Range

The portfolio includes alpha-amylase preparations up to 100,000 U/g in powder form, glucose oxidase up to 10,000 U/g, maltogenic amylase, hemicellulase from Trichoderma reesei, and lipase/phospholipase systems derived from Aspergillus niger. Products are supplied primarily in food-grade powder, with selected liquid formats available for automated dosing, and are suitable for pilot trials through full industrial scale-up. Standard documentation, batch consistency, and bulk supply options support procurement for commercial bakeries and flour mills.

Read our complete baking enzymes guide →