What is the purpose of enzymes in bread and roll dough?
Enzymes perform important functions in pastries and cookies. Their action is specific, which means that each enzyme can convert only a certain substance. On the one hand, they decompose starch to simple sugar (glucose), which can be digested by yeast. In this process, the yeast produces alcohol and carbon dioxide, which makes the pastry fluffy and has a positive effect on aroma. On the other hand, they also decompose proteins, e.g., gluten in flour. The partial decomposition of gluten makes the dough easier to shape.
