What are the uses of enzymes in the baking industry?

Enzymes are used in the baking industry to improve dough characteristics and enhance the quality of baked products. They facilitate fermentation by breaking down starches and sugars, which can lead to better rise, texture, and flavor in bread. Additionally, enzymes like amylase and protease aid in dough stability and shelf life by enhancing moisture retention and delaying staling. Overall, enzymes contribute to the efficiency of the baking process and the consistency of the final product.