Enzymes in breadmaking

Bread, in its myriad forms, is a staple food in many cultures. Enzymes have played a role in breadmaking since its discovery by facilitating the yeast fermentation responsible for leavening. By the late nineteenth century, enzymes in the form of malt were being added to flour and dough to control the breadmaking process in nascent commercial bakeries. Over time, however, this practice was abandoned as newer additives and processing aids became available. The use of these additives is being phased out in many countries now, and commercial bakers are increasingly returning to enzymes to control the breadmaking process. The most relevant for breadmaking are amylases (flour standardizers and anti-staling agents), proteases (dough improvers), hemicellulases (dough improvers), lipases (dough improvers and potential anti-staling agents), and glucose oxidase (dough improver). The current regulatory environment and consumer demand for clean-label products will drive the use of more complex enzyme systems in breadmaking applications.