This section features enzymes and compounds designed to improve dough consistency and baked goods softness, such as amylase and protease
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Quick Viewlipase enzyme
An enzyme used to improve flavor.
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Quick ViewFungal protease
An enzyme used to improve the softness of dough.
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Quick Viewbacterial hemicellulose
Bacterial enzyme to improve flour properties.
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Quick Viewfungal hemicellulose
An enzyme used to improve the elasticity of dough.
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Quick Viewglucose oxidase
An enzyme used to improve dough stability.
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Quick ViewMaltogenic amylase
An enzyme used to improve tenderness.
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Quick ViewAmylose oxidase
An enzyme used to improve glucose production.
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Quick Viewbacterial alpha amylase
Bacterial enzyme to improve dough properties.
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Quick Viewfungal alpha amylase
An enzyme used to improve the breakdown of starch.