The Global Baking Enzymes Market size is expected to grow at an annual average of 27.3% during 2019-2025. Baking Enzymes are one of the most important ingredients used in most bakery products. Enzymes are used to alter the functional properties of products. Some of the important uses of baking enzymes include fermentation and relaxation of dough, stability of dough, extending crumb softness, enhancing flour, improving volume, texture and color. Today enzymes are considered a natural and innovative solution to the bakery business today due to their ability to improve the quality of their products.
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The following players are covered in this report:
By Type:
- carbohydrate
- Protease
- Lipase
- Other
By Application:
- bread,
- Biscuits and cookies
- Cakes and pastries
(This release has been published on OMR Industry Journal. OMR Industry Journal is not responsible for any content included in this release.)
