Protease Baking Enzymes

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Protease Baking Enzymes are specialized enzymes that catalyze the breakdown of proteins into peptides and amino acids. In baking, these enzymes improve dough handling, texture, and volume by modifying gluten structure and enhancing gas retention. They help produce softer crumb, better crust, and increased shelf life of baked goods. Protease enzymes are essential for consistent quality and efficiency in commercial baking operations.

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Categories: Dough Conditioners, Enzymes Tags: Baking Enzyme, Baking Industry, Food Processing & Ingredients, Protease Baking Enzymes, Proteolytic Enzyme

Description

Table of Contents

Protease Baking Enzymes

Primary Uses

Baking Industry

Improve dough extensibility and reduce mixing time by breaking down gluten proteins.
Enhance dough stability and gas retention leading to better loaf volume and texture.
Soften crumb texture and improve bread softness and freshness over time.
Facilitate uniform crumb structure and improved slicing properties.
Used in bread, rolls, cakes, biscuits, and other bakery products for quality enhancement.

Secondary Uses

Food Processing

Incorporated in protein hydrolysates preparation and food flavor enhancement.
Used in meat tenderization processes.

Animal Feed

Added to feed formulations to improve protein digestibility and nutrient absorption.

KEY PRODUCT FEATURES

1. Basic Identification Attributes

Chemical Name (IUPAC): Protease enzymes (varies by source)
Common/Trade Name: Protease Baking Enzymes
CAS Number: Enzymes typically do not have a single CAS number
HS Code: 3507.90 (enzymes)
Synonyms: Proteinase; peptidase

2. Physical & Chemical Properties

Physical State: Powder or liquid concentrate
Color & Odor: Light tan to brown powder; odorless or mild enzymatic odor
Activity: Measured in protease units (PU) or other activity units
Solubility: Soluble in water
Stability: Stable under recommended storage conditions

3. Safety & Hazard Attributes

GHS Classification: May cause respiratory sensitization or skin irritation
Toxicity: Generally low; avoid inhalation of dust

4. Storage & Handling Attributes

Storage Conditions: Store in a cool, dry place; avoid moisture and high temperatures
Container Type: Sealed plastic or foil bags, drums
Shelf Life: Typically 12–24 months

5. Regulatory & Compliance Attributes

Complies with food safety regulations (e.g., FDA, EFSA)
Approved as food processing aids

6. Environmental & Health Impact

Biodegradability: Biodegradable
Ecotoxicity: Low; enzyme proteins degrade naturally
Bioaccumulation: Not applicable

SAFETY HANDLING PRECAUTIONS

Safety Handling Precautions

PPE Required: Use dust mask, gloves, and eye protection during handling
Handling Guidelines: Avoid inhalation of enzyme dust; use in well-ventilated areas

First Aid Measures

Inhalation: Move to fresh air; seek medical attention if respiratory symptoms develop
Skin Contact: Wash with soap and water; seek medical advice if irritation occurs
Eye Contact: Rinse immediately with water for 15 minutes; seek medical attention if irritation persists
Ingestion: Rinse mouth; seek medical attention if adverse effects occur