Abstract
The papers presents theoretical and aspects concerning the usage of proteolityc enzymes in bakery industry. It shows the technological role of proteolityc enzymes in the baking industry, enzymes sources and their actions on some bakery products’ quality. Generally, enzymes, particularly combinations, offer more freedom for optimizing the process and end product. Proteolityc enzymes soften the dough, improve flavour and colour, and help reduce costs.
Cuvinte cheie
proteolytic activity
bakery products
technological role