60 Enzymes as dough conditioners.

Hans Moonen.

During the last decades application of enzymes has revolutionised baking technology. Usage of enzymes has delivered the opportunity to reduce or replace the application of chemical oxidants and emulsifiers in bread baking. The application of following enzymes will be discussed: amylase, hemicellulase, peroxidase, glucose oxidase, and lipase. Their functionality will be related to dough rheological parameters – firmness, elasticity, extensibility, dryness, coherency – , fermentation tolerance, loaf volume and crumb texture.