Enzymes I

After several entries on additives, today we will discuss enzymes, both those naturally found in dough and those that can be added. Since there are many enzymes, we will divide this entry into two parts. In this first entry, we will cover general aspects and some of the most commonly used enzymes in baking, particularly the essential ones for the process, amylases. Enzymes: General Aspects Enzymes are proteins capable of catalysing (facilitating) specific reactions. The most well-known enzymes act by … Continue reading Enzymes I