Enzymes, Vitamins and Minerals

Protease

Protease

Protease is an enzyme that breaks down proteins into smaller peptides and amino acids, making it useful in baking applications. It enhances dough handling and helps create a better crumb structure.

Benefits and Uses:

• Improves dough workability, resulting in a smoother and more elastic texture.

• Supports gluten structure, helping the dough rise better and form a more uniform crumb.

• Delays staling, extending the bread’s freshness.

• Increases volume, making the bread softer and fluffier.

• Regulates dough consistency, promoting structural balance.

Protease is widely used in bread, cakes, biscuits, and other baked goods to improve dough quality and final product texture.