Protease Enzyme

Proteases are used on a large commercial scale in the production of bread, baked goods, crackers, and waffles. These enzymes can be added to reduce mixing time, to decrease dough consistency, to assure dough uniformity, to regulate gluten strength in bread, to control bread texture and to improve flavor. Protease can be used in gluten-free baking.

Benefits Proteases Enzyme In Baking

• Protease enzymes can be used to treat flour before baking.

• Help break down gluten proteins, making the dough more extensible and easier to shape.

• Protease enzymes can be used to improve the texture and structure of gluten-free breads, cakes, and cookies.

• Help soften the crumb, improve volume, and enhance the flavor development by breaking down proteins into smaller peptides that contribute to flavor formation.

Application Proteases Enzyme In Baking

• Dough mixing.

• Flour treatment.

Shelf life

• 18 Months under recommended storage conditions.