{"id":160980,"date":"2025-07-08T09:09:30","date_gmt":"2025-07-08T07:09:30","guid":{"rendered":"http:\/\/biocon-enzymes.com\/sectores\/enzymes-desserts-pastry\/"},"modified":"2025-12-10T15:51:38","modified_gmt":"2025-12-10T14:51:38","slug":"enzymes-desserts-pastry","status":"publish","type":"sectores","link":"https:\/\/biocon-enzymes.com\/en\/sectores\/enzymes-desserts-pastry\/","title":{"rendered":"Enzyme used in baking industry"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;162675&#8243;][vc_column width=&#8221;1\/1&#8243;][vc_column_text border_color=&#8221;color-131781&#8243; border_style=&#8221;solid&#8221; uncode_shortcode_id=&#8221;431206&#8243; css=&#8221;.vc_custom_1757063896467{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 6px !important;padding-left: 18px !important;}&#8221; border_color_type=&#8221;uncode-palette&#8221;]Thanks to their specific properties, they allow for the control of critical processes such as fermentation, moisture retention, and structural stability, even in complex formulations like gluten-free ones. Their use improves the quality of the final product and facilitates the development of new, healthier, more sustainable, and functional recipes, without compromising either tradition or innovation.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;615085&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;126707&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;-5&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;454098&#8243;][vc_custom_heading text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;703702&#8243;]Benefits of enzymes in baking and desserts[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;118686&#8243;]Desserts are an essential part of the dining experience. Beyond flavor, they are valued for their texture, freshness, and appearance. To achieve these qualities without resorting to artificial additives, enzymes offer natural solutions that transform ingredients during the preparation process. They act directly on starches, proteins, and sugars, modifying their structure and behavior to optimize the final product&#8217;s quality.[\/vc_column_text][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;490238&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;198445&#8243; css=&#8221;.vc_custom_1753173660244{padding-left: 18px !important;}&#8221;][vc_single_image media=&#8221;160985&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;four-five&#8221; uncode_shortcode_id=&#8221;188603&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;823435&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;190716&#8243;][uncode_lottie json=&#8221;http:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-2.json&#8221; speed=&#8221;10&#8243; frame_from=&#8221;0&#8243; frame_to=&#8221;100&#8243; media_width_percent=&#8221;60&#8243; uncode_shortcode_id=&#8221;157232&#8243; title=&#8221;Enzima 01 Animation&#8221;][vc_column_text uncode_shortcode_id=&#8221;192353&#8243;]Their incorporation allows for improved texture, enhanced aromas, longer preservation of freshness, and adaptation of recipes to new market demands, such as gluten-free products or those with improved nutritional profiles. Furthermore, they promote more sustainable production processes, reducing resource use and minimizing waste. Let&#8217;s look at some examples:[\/vc_column_text][vc_empty_space empty_h=&#8221;2&#8243;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;145268&#8243; text_color_type=&#8221;uncode-palette&#8221;]1[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;136928&#8243; text_color_type=&#8221;uncode-palette&#8221;]Improved texture and structure[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;116528&#8243;]Enzymes allow for the production of doughs that are, for example, more homogeneous, lighter, and with better air retention during baking. This results in a spongy and stable crumb with a pleasant texture. Enzymes such as transglutaminases strengthen protein networks, while amylases act on starches to promote efficient fermentation and controlled expansion during baking.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;154083&#8243; text_color_type=&#8221;uncode-palette&#8221;]2[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;137037&#8243; text_color_type=&#8221;uncode-palette&#8221;]Prolonged freshness[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;144980&#8243;]After baking, some products quickly lose their freshness due to starch retrogradation. Certain enzymes help retain internal moisture and slow down this process, prolonging the product&#8217;s tender texture without the need for artificial preservatives. This is key for industrial bakeries and products with a long shelf life.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;124779&#8243; text_color_type=&#8221;uncode-palette&#8221;]3[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;141928&#8243; text_color_type=&#8221;uncode-palette&#8221;]Enhancement of flavor and aroma[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;783999&#8243;]Enzymes such as proteases break down proteins into peptides and amino acids that enhance the natural flavor.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;758184&#8243; text_color_type=&#8221;uncode-palette&#8221;]4[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;345025&#8243; text_color_type=&#8221;uncode-palette&#8221;]Improved nutritional value[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;207281&#8243;]Enzymatic action also increases the bioavailability of nutrients. By breaking down macromolecules into simpler forms, the body can better absorb the beneficial components of food. This is especially relevant in products designed for sensitive populations or those with specific requirements.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;249666&#8243; text_color_type=&#8221;uncode-palette&#8221;]5[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;147641&#8243; text_color_type=&#8221;uncode-palette&#8221;]Cost reduction and process efficiency[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;969686&#8243;]The use of enzymes accelerates processes such as fermentation and improves dough stability, allowing for reduced production times, minimized waste, and standardized quality. In the long term, this translates into greater operational efficiency and reduced costs.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;239242&#8243; text_color_type=&#8221;uncode-palette&#8221;]6[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;152946&#8243; text_color_type=&#8221;uncode-palette&#8221;]Development of allergen-free products[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;213908&#8243;]In gluten-free formulations, enzymes help replicate the structural and sensory properties of gluten without the need for complex additives. Specific combinations allow for the elimination of gluten protein from raw materials or the creation of new protein networks with similar functionality, achieving results comparable to traditional products.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;785602&#8243; css=&#8221;.vc_custom_1753090309449{padding-right: 18px !important;}&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;3&#8243; overlay_color=&#8221;color-138342&#8243; overlay_alpha=&#8221;100&#8243; overlay_animated=&#8221;yes&#8221; overlay_animated_1_color=&#8221;color-xsdn&#8221; overlay_animated_2_color=&#8221;color-131781&#8243; overlay_animated_speed=&#8221;1500&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;2\/3&#8243; uncode_shortcode_id=&#8221;150344&#8243; el_class=&#8221;banner-big full-rounded-right&#8221; overlay_color_type=&#8221;uncode-palette&#8221; overlay_animated_1_color_type=&#8221;uncode-palette&#8221; overlay_animated_2_color_type=&#8221;uncode-palette&#8221;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;220884&#8243; css=&#8221;.vc_custom_1750316264068{padding-left: 3% !important;}&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/6&#8243; uncode_shortcode_id=&#8221;134604&#8243;][vc_custom_heading heading_semantic=&#8221;p&#8221; text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;105368&#8243;]Contact us to develop gluten-free solutions[\/vc_custom_heading][vc_button button_color=&#8221;color-xsdn&#8221; hover_fx=&#8221;outlined&#8221; text_skin=&#8221;yes&#8221; border_width=&#8221;0&#8243; icon_position=&#8221;right&#8221; button_color_type=&#8221;uncode-palette&#8221; uncode_shortcode_id=&#8221;150510&#8243; icon=&#8221;fa fa-arrow-right2&#8243; link=&#8221;url:http%3A%2F%2Fbiocon-enzymes.com%2Fen%2Fcontact%2F|title:Contact|&#8221;]Discover how we can assist you[\/vc_button][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/6&#8243; uncode_shortcode_id=&#8221;946419&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=&#8221;1\/3&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;690862&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;126707&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;-5&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;454098&#8243;][vc_custom_heading text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;193480&#8243;]Enzymes in panettone[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;111299&#8243;]Panettone is an ideal example to showcase the potential of enzymes in baking. It is a technically demanding product that requires an airy structure, an elastic crumb, a well-developed aroma, and long shelf life. Enzymes allow these objectives to be achieved naturally and efficiently.[\/vc_column_text][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;490238&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;198445&#8243; css=&#8221;.vc_custom_1753173660244{padding-left: 18px !important;}&#8221;][vc_single_image media=&#8221;160984&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;four-five&#8221; uncode_shortcode_id=&#8221;169494&#8243;][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;4&#8243; back_color=&#8221;color-475114&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;739790&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;111110&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;192594&#8243;]Practical examples[\/vc_custom_heading][vc_empty_space empty_h=&#8221;1&#8243;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;173919&#8243; css=&#8221;.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;179242&#8243; text_color_type=&#8221;uncode-palette&#8221;]Stability and volume in long fermentations[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;114603&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;302866&#8243;]In making panettone, a long fermentation is essential to develop the proper aroma and texture. Transglutaminase is used to stabilize the proteins in the dough, creating cross-links that strengthen its internal network. This allows the dough to better withstand the long fermentation without losing its integrity, and to maintain its volume and shape with a well-structured crumb during baking.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;644665&#8243; text_color_type=&#8221;uncode-palette&#8221;]Optimization of yeast activity[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;948411&#8243;]During fermentation, amylases break down starches to release simple sugars that feed the yeast. This results in a more active and homogeneous fermentation, leading to increased gas production and, consequently, a lighter, airier texture. It also enhances the panettone&#8217;s aromatic profile, intensifying its natural flavor.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;117159&#8243; text_color_type=&#8221;uncode-palette&#8221;]Preservation without preservatives[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;293714&#8243;]After baking, certain enzymes prevent the crumb from hardening too quickly. By slowing down starch retrogradation, they help retain moisture for longer. This results in a tender and pleasant texture for several days, extending shelf life without the need for artificial preservatives.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;133351&#8243; text_color_type=&#8221;uncode-palette&#8221;]Gluten-free Panettone with improved texture[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;844904&#8243;]In gluten-free versions, the absence of the wheat protein network can compromise the structure. To address this, enzyme combinations such as proteases are used to modify the existing proteins, and transglutaminases are used to create new bonds between them. This results in a dough with the necessary cohesion and elasticity to develop a good crumb, even without gluten.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;116656&#8243; text_color_type=&#8221;uncode-palette&#8221;]Ease of use in industrial or artisanal processes[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;489073&#8243;]The enzymes used in panettone are easily integrated into the process. They can be added during the mixing or fermentation phase without altering the rest of the recipe. Their dosage is low and their effectiveness high, allowing for consistent results without negatively affecting the flavor or the natural appearance of the product.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;162675&#8243;][vc_column width=&#8221;1\/1&#8243;][vc_column_text border_color=&#8221;color-131781&#8243; border_style=&#8221;solid&#8221; uncode_shortcode_id=&#8221;431206&#8243; css=&#8221;.vc_custom_1757063896467{border-top-width: 0px !important;border-right-width: [&hellip;]<\/p>\n","protected":false},"featured_media":155940,"menu_order":0,"template":"","meta":{"_acf_changed":false},"class_list":["post-160980","sectores","type-sectores","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Enzymes for Baking and Desserts - Biocon<\/title>\n<meta name=\"description\" content=\"Discover how baking enzymes improve the texture, flavor, and shelf life of desserts. 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