Baking Enzymes for Commercial Bread Production

Bread is one of the world's oldest and most consumed foods - but modern commercial bread production faces new challenges every day: shorter production times, cost pressure, demand for clean-label ingredients, and the need for consistent quality across large-scale operations.

 

To meet these challenges, baking enzymes have become indispensable tools for today's industrial bakeries. These natural catalysts improve dough handling, volume, texture, and shelf life - all while helping manufacturers reduce dependency on chemical improvers and meet clean-label expectations.

 

Let's explore how enzymes work, the main types used in commercial bread production, and how they can transform your baking process.

 

What Are Baking Enzymes and Why Are They Important? 

 

Baking enzymes are biological proteins that accelerate natural biochemical reactions during dough mixing, fermentation, and baking. They act precisely on components like starch, gluten, and lipids to modify the dough's physical and chemical properties.

 

Unlike chemical additives, enzymes are natural and specific - they perform their task during processing and are completely deactivated in the oven, leaving no residue in the final bread.

 

This makes enzymes both effective and label-friendly, providing functional performance that aligns with consumer preferences for more "natural" and "clean" products.

 

Main Enzymes Used in Commercial Bread Production

 

1. Amylases – Boosting Fermentation and Extending Freshness

 

Amylases are among the most widely used enzymes in breadmaking. They break down starch molecules into simple sugars, feeding yeast during fermentation and improving loaf volume.

 

But their benefits go beyond fermentation - amylases slow down starch retrogradation, a major cause of staling, which keeps bread soft and fresh longer.

 

 

Applications:

White sandwich bread

Buns and rolls

Frozen and parbaked dough

 

Typical Benefits:

Improved crust color

Enhanced volume and flavor

Extended softness and shelf life

 

Example: Commercial sandwich loaves made with fungal amylase remain soft and elastic for up to 5–7 days longer than untreated bread.

 

2. Xylanases – For Better Dough Handling and Gas Retention

 

Xylanases act on hemicellulose (a non-starch polysaccharide in flour), improving dough extensibility and water absorption. The result is a more elastic dough with higher gas-holding capacity and a uniform crumb.

 

Applications:

Baguettes

Artisan loaves

Flatbreads

 

Typical Benefits:

Smoother dough handling

Improved gas retention

Better crumb uniformity and volume

 

Example: A baguette dough treated with xylanase shows more uniform bubbles, creating that perfect open crumb structure and thin, crispy crust.

 

3. Proteases – Controlling Dough Strength

 

Proteases partially hydrolyze gluten proteins, helping control dough resistance and extensibility. In commercial operations where consistency and machinability are key, proteases help dough pass through high-speed lines without tearing or shrinking.

 

Applications:

Soft sandwich bread

Toast loaves

Pastries and laminated dough

 

Typical Benefits:

Improved dough relaxation

Easier shaping and molding

Softer and finer crumb structure

 

Example: Protease enzymes enable smoother sheeting of toast bread dough, improving process flow and minimizing waste.

 

4. Glucose Oxidase – Strengthening Dough Naturally

 

Glucose oxidase acts as a natural oxidizing agent, reinforcing the gluten network by forming protein cross-links. It`s an excellent alternative to chemical oxidants like ADA or bromate, supporting clean-label formulations.

 

Applications:

Industrial white bread

High-volume loaves

Frozen dough systems

 

Typical Benefits:

Enhanced dough strength

Improved gas retention

Cleaner label formulation

 

Example: Glucose oxidase enhances dough stability in frozen dough, reducing collapse during thawing and proofing.

 

5. Lipases – Improving Crumb Texture and Shelf Life

 

Lipases modify natural lipids in flour to generate emulsifier-like compounds. This helps retain gas and moisture, creating a soft, resilient crumb and longer-lasting freshness.

 

Applications:

Sweet buns and rolls

Soft sandwich loaves

Multigrain and whole wheat breads

 

 

Typical Benefits:

Improved softness and resilience

Longer shelf life

Reduced need for synthetic emulsifiers

 

Example: A lipase-enhanced multigrain bread maintains its moist, springy texture for several extra days without added emulsifiers.

 

How Enzymes Help Industrial Bakeries?

 

1. Consistency Across Production

 

Enzymes compensate for natural variations in flour quality and processing conditions, ensuring stable results across batches.

 

2. Efficiency and Cost Savings

 

By improving dough behavior and fermentation performance, enzymes reduce waste and shorten processing times.

 

3. Clean-Label and Sustainability Advantage

 

Enzymes allow bakeries to replace chemical improvers, align with consumer demand for "natural" ingredients, and reduce environmental footprint.

 

4. Product Differentiation

 

From softness to shelf life, enzyme technology helps bakeries produce premium products that stand out in competitive markets.

 

Choosing the Right Enzyme System

 

The optimal enzyme solution depends on factors like flour type, process time, water absorption, and desired bread properties. For example:

 

Short fermentation systems may require a stronger blend of amylase and xylanase.

Frozen dough benefits from glucose oxidase and lipase combinations.

High-fiber bread may require additional hemicellulase or cellulase activity for better dough handling.

 

That's why customized enzyme formulations are often the best solution for industrial bakeries aiming for consistent results.

 

Partner with CHEMSINO for Professional Enzyme Solutions

 

At CHEMSINO, we specialize in supplying high-performance baking enzymes, including amylase, xylanase, protease, lipase, and glucose oxidase, for commercial and industrial bread production.

 

Our enzyme experts work directly with bakery manufacturers to:

 

Tailor enzyme blends to specific flour types and production conditions

Improve bread quality, freshness, and stability

Support clean-label and sustainable product development

 

If you're looking to enhance bread texture, volume, and shelf life, or to optimize large-scale bakery operations, CHEMSINO's enzyme solutions are your trusted choice.