A review on biotechnological potential of multifarious enzymes in bread making

Baking is a universal process for the preparation of baked products like, bread, biscuits, pastries, cookies, crackers, pies, and others. Although usage of enzymes in bakery is quite old but recent developments in basic biology, biochemistry, advancements in technological approaches, and discovery of new/novel enzymes, has revolutionized the application potential of enzymes in a variety of food industries including the bakery. World over people...