Unlocking the

secrets of Enzymes
in Bakery
by Ekango Joyce Lauryn
Group 6
 summary

• Introduction

• Enzymes origins

• Role of microorganisms in backery

• The Benefits of Enzymes in Baking

• Types of Enzymes in Baking

o LIPASE

o PROTEASE

• Using Enzymes in Baking

• The Risks of Using Enzymes in Baking

• Conclusion
 Introduction
• Enzymes are proteins that act as catalysts, speeding up chemical reactions in living organisms. In
baking, enzymes can be used to improve texture, flavor, and appearance of the finished product.
Enzymes can also help to reduce the amount of time and energy needed to produce a high-quality
product.
 Role of Microorganisms in
Baking
• Microorganisms are tiny living organisms, such as
bacteria and yeast, that play a vital role in the
baking process.Microorganisms are responsible for
fermentation, the process of breaking down
carbohydrates into smaller molecules, which can
then be used for leavening or flavoring the dough.
The Benefits of
Enzymes in Baking
• Enzymes can be used to improve the
quality of bakery products. They can help
to reduce the amount of time and energy
needed to produce a high-quality product.
Enzymes can also be used to improve the
texture, flavor, and appearance of the
finished product.Enzymes can also be used
to reduce the amount of time needed for
fermentation, which can result in a more
consistent product with fewer off-flavors.
Enzymes can also be used to break down
starches and proteins into smaller
molecules, resulting in a softer, moister
product with improved flavor and texture.
Types of
Enzymes in
Baking
• There are several types of enzymes that
can be used in baking. Amylases are
enzymes that break down starches into
smaller molecules, resulting in a softer,
moister product with improved flavor
and texture. Proteases are enzymes that
break down proteins into smaller
molecules, resulting in a more consistent
product with fewer off-flavors.
• Lipases are enzymes that break down
fats into smaller molecules, resulting in a
product with improved texture and
flavor. These enzymes can also be used
to reduce the amount of time needed for
fermentation, resulting in a more
consistent product with fewer off-flavors.
Using Enzymes
in Baking
• Enzymes can be added to doughs, batters, and
other bakery products to break down starches
and proteins into smaller molecules. This can
result in a softer, moister product with
improved flavor and texture. Enzymes can also
be used to reduce the amount of time needed
for fermentation, which can result in a more
consistent product with fewer off-flavors.
• Enzymes can be added to doughs and batters
in the form of powders, liquids, or gels. The
amount of enzyme used will depend on the
desired effect. It is important to note that
enzymes can be damaged by high
temperatures, so it is important to follow the
manufacturer’s instructions when using them
in baking.
 The Risks of Using Enzymes in Baking
• Enzymes can be damaged by high temperatures, so it is
important to follow the manufacturer’s instructions when
using them in baking. It is also important to remember that
enzymes are proteins, so they can be contaminated with
bacteria or other microorganisms if not handled properly.
Finally, enzymes can be expensive, so it is important to
consider the cost when deciding whether or not to use them
in baking.Enzymes can be a valuable tool for bakers, but it is
important to consider the risks and costs before using them.
With proper handling and storage, enzymes can be used to
improve the quality of bakery products and reduce the
amount of time and energy needed to produce a high-
quality product.
Conclusion
• Enzymes can be a valuable tool for bakers, but
it is important to consider the risks and costs
before using them. With proper handling and
storage, enzymes can be used to improve the
quality of bakery products and reduce the
amount of time and energy needed to produce
a high-quality product.Enzymes can be added
to doughs, batters, and other bakery products
to break down starches and proteins into
smaller molecules. This can result in a softer,
moister product with improved flavor and
texture. Enzymes can also be used to reduce
the amount of time needed for fermentation,
which can result in a more consistent product
with fewer off-flavors.