Bakery Enzymes

Course Overview

This course offers a scientific yet practical look into wheat and its transformation into flour, uncovering how each component, endosperm, bran, and germ, affects baking performance. Participants will examine the role of key enzymes, including amylase, protease, lipase, glucose oxidase, and xylanase, in improving bread quality, volume, softness, freshness, and crumb structure. By connecting theory to real-world application, the program empowers bakers and product developers to leverage enzyme technology for innovative, high-performing bakery products.