Enzymes are extensively used in the bakery industry to enhance the quality and consistency of baked goods. They are natural catalysts that can speed up chemical reactions, such as the breakdown of complex molecules into simpler forms. By using enzymes in baking, bakers can create products with improved texture, taste, and nutritional profile.

enzymes break down the proteins in the dough. This can improve dough handling and create a softer texture in the finished product. Lipase, an enzyme that breaks down fats and lipids, can also be used to improve the texture and flavour of bread.Enzymes can also help improve the shelf life of bread.