Chapter 14 Enzymes in Bakery : Current and Future Trends

The use of enzymes dates from much longer than their ability to catalyze reactions was rec‐ ognized and their chemical nature was known. The first completely enzymatic industrial process was developed in the years 1960 [1]. Starch processing, which is undertaken in two steps, involves liquefaction of the polysaccharide using bacterial α-amylase, followed by saccharification catalyzed by fungal glucoamylase.