Enzyme for bakery products

Benefits of attending

Bread production uses a number of enzymes as processing aids and to provide crumb softness over shelf life. The functionality of different enzymes is described and then demonstrated with practical exercises. Bread is the main product focus although the enzyme principles can be applied to other baked goods. Enzymes included are amylases, hemicellulases, lipases, and transglutaminase.

This introductory course is aimed at scientists and technical staff who are interested in improving their understanding of the properties of bakery enzymes through a mix of theory and practical demonstrations. The knowledge gained will help to make informed decisions regarding enzyme selection to improve raw material functionality and processing performance.

Course content

• Introduction to bakery enzymes
• Factors affecting enzyme performance
• Application of amylases, hemicellulases, lipases and transglutaminase
• Methods to evaluate enzyme activity
• Effect of enzymes on dough rheology
• Baking trials to demonstrate effect of enzymes
• Role of enzymes on product texture and staling

"Enzymes are now widely used in the production of bakery products. This course will review the fundamental properties of enzymes in general and the specific impact they have during processing, and on the quality and the texture of the final product."

Sarab Sahi – Event Director

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or