PROTEASE

The most important functional component in wheat flour is gluten. Therefore, anything that influences or modifies the gluten network or the individual gluten proteins, and thus the ability to form a network, will have a strong influence or the dough and final bread quality

Degradation of gluten proteins has an immediate effect on the covalent interactions in the gluten network

Originally the aim of protease addition was to improve softness, dough-handling properties and dough machinability

However, proteases have

more functional effects. Functional effects of proteolytic enzymes are reduction of mixing

time. improvement of dough machinability, improvement of gas retention due to better extensibility