Why are enzymes used when you bake bread?

Enzymes are a type of protein found in plants and animals that trigger processes without being consumed themselves. Grain kernels include several enzymes that are active when the kernels germinate. One of them, amylases, has been added in the baking process for many years. This allows starch in the flour to break down into sugars and to make the bread more moist and give it better volume.

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