Proteases (proteinases or peptidases)

Proteases are enzymes that break down flour proteins, weakening the gluten network. This action is particularly useful in the production of crackers, biscuits, and wafers. In the production of biscuits and crackers, where flexible doughs with low shrinkage are preferred, proteases help create doughs that are soft and flexible. For wafer production, where a thin dough with uniform distribution of ingredients is needed, protease activity ensures the dough remains smooth and free of lumps, allowing it to be spread evenly on wafer molds. Additionally, proteases break down gluten, leading to the formation of short-chain peptides and amino acids that contribute to flavor development and pigmentation.

These enzymes also improve dough strength and water absorption, resulting in a drier dough surface. As a result, they make the dough easier to handle, with less stickiness to hands and bakery machines. Proteases also improve the scoring of baguette bread, enhance crust coloration, and increase the bread’s volume.