According to recent earning reports (2024) from Flower Foods, BimBo USA and Gruma, the North America bakery product market has been performing well, with significant growth in recent years, which is driven by health-conscious choices (premium, clean label baked goods), urbanization, and consumer demand for convenient and nutritious baked goods.
Enzymes play a crucial role in baking, enhancing various aspects of the process and final products. Let’s delve into some details about the most popular enzymes used in bakery:
Amylases: break down starch in flour into simple sugars, improve dough handling and fermentation.
Protease: break down the gluten protein in wheat flour, used as dough conditioners to improve oven spring.
Glucose Oxidase: convert ascorbic acid to dehydroascorbic acid to strengthen gluten proteins in dough.
Lipase and Phospholipase: break down fat-containing parts of flour, producing emulsifiers that enhance dough strength and crumb softness.
Phytase: breaks down phytates in grains to release bound minerals.
Transglutaminase: create links between gluten molecules and strengthen the dough.
Xylanase: improve dough quality and processing.
Sunson Biotech provides an extensive range of food enzymes and serves as your all-in-one destination for bakery enzymes.
