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Enzymes are protein catalysts that facilitate chemical reactions in bakery products without producing any change in their molecular structure. In the baking process, enzymes have many functions, including aiding fermentation, reducing mixes, modifying dough handling properties, dough strengthener, and even crumb softeners. Their multi-purpose abilities make them very valuable to the modern baker.

In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Vice President of Market & Business Development at Enzyme Innovation, Inc. In his 28 years of rich experience in enzymes and probiotics, Dipak has travelled to more than 34 countries and covered everything from product and application development to sales and marketing. Currently, Dipak is responsible for market and business development in the Americas and Far East countries.

Mystical and Magical Enzymes

While discussing enzymes, some topics covered include:

• How enzymes work
• Combining enzymes for targeted outcomes
• Probiotics versus prebiotics
• Enzymes in gluten-free formulations
• Categories of enzymes
• Shelf-life extension capabilities
• Solutions for reducing eggs, sugar, and shortening
• What sets the company apart