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Enzymes in baking. C. M. COURTIN (1). (1) KU Leuven, Leuven, Belgium Enzymes can be used in the production of cereal based baked products for a large number of reasons. They can provide improvement of the production process, by making it run faster or better, resulting in efficiency improvements and increased throughput. Enzymes can ensure that flour of lower intrinsic quality can still be used in some processes. They can improve the final product, both the organoleptic characteristics of the product, as well as its shelf life. They can also improve the end product from a nutritional point of view by changing the availability of nutrients or increase digestibility or fermentability of others. More recently, enzymes are considered for increasing product safety. When discussing the impact of enzymes on cereal based baked goods production, one should make a clear distinction between endogenous and exogenous or added enzymes . Endogenous enzymes often have a more negative than positive impact on the food or the process. Little or no control can be exercised. They are nearly impossible to remove without changing other aspects of the food product. When exogenous enzymes are added, strong control over dosage is possible and only enzymes that were selected for proper functionality are used. View Presentation