Baking enzymes are mainly involved in converting the carbohydrates into sugars, and long fragment protein chains into short fragment protein chains. It also helps in hydrolysis of fat and offers features including dough improvement, dough stability, better appearance, increasing the shelf life of the bakery products shelf life , bakery products softness extensions, enhanced crumb structure and color texture improvement in the bakery products. Increasing global bakery product demand coupled with decrease in the emulsifiers use is expected to emerge as key baking enzymes market driver over the forecasted period.
http://www.grandviewresearch.com/industry-analysis/starch-derivatives-market
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