Core Viewpoint - The article emphasizes the growing importance of enzyme preparations in the baking industry, particularly in enhancing the quality and shelf life of baked goods while adhering to clean label trends [4][6][62]. Group 1: Enzyme Preparations in Baking - Enzyme preparations are recognized as crucial tools in the baking industry, especially for improving product quality and stability amidst rising consumer expectations for taste and visual appeal [4][9]. - These preparations are not high-tech but are catalytic proteins derived from plants, animals, or microorganisms, processed to serve as low-quantity additives that enhance dough properties without leaving residues in the final product [7][9]. - Enzymes can improve dough stability, optimize fermentation time, control the fluffiness of the final product, and extend shelf life by delaying staling processes [10][12][28]. Group 2: Types and Functions of Enzymes - Various types of enzymes are utilized in baking, including amylases, xylanases, glucose oxidases, proteases, and transglutaminases, each serving specific functions to enhance dough characteristics [19][61]. - Amylases help break down starches to improve fermentation efficiency and delay staling, while xylanases enhance dough extensibility and volume [19][31]. - Glucose oxidases strengthen gluten quality and improve the texture of bread, while proteases relax dough and reduce shrinkage [36][42]. - Transglutaminases enhance gluten structure and improve the elasticity and volume of baked products [55][58]. Group 3: Experimental Results - Experiments conducted by the German Ston Group demonstrated that the addition of specific enzymes significantly improved dough properties, fermentation times, and final product volumes [25][34][39]. - For instance, the use of bacterial α-amylase notably improved the moisture retention and softness of bread over its shelf life [28]. - The results indicated that enzyme combinations are necessary to address various baking challenges effectively, rather than relying on a single enzyme [61][62]. Group 4: Future Directions - The article hints at future discussions on customized enzyme solutions for clean label products and the importance of enzyme preparations in industrial baking [63][64]. - Upcoming events will focus on the application of enzyme preparations in industrial baking, highlighting the need for tailored solutions to meet diverse product requirements [63].