Amylase is used as an important component in all ‘bread improvers’ for all types of yeast-leavened baked goods. Specific amylases have alter the starch in bread, enabling it to remain soft for longer Enzymatic hydrolysis using amylase is preferred over acid hydrolysis in the baking industry due to a number of advantages such as specificity of the reaction, stability of the generated products, lower energy requirements, and elimination of neutralization steps.
Amylase - Most Used Baking Enzyme; Lipase - A Growing Market
Due to the increasing demand for these enzymes in various industries, there is enormous interest in developing enzymes with better properties such as raw starch-degrading amylases suitable for industrial applications and their cost-effective production techniques. Amylase holds the major share compared to other types of enzymes and will continue to grow in usage due to continued demand and more benefits that are being identified using enzyme combination (a process which involves the mixing of more than one type of enzyme to reap combined benefits.). Lipase is being used in more applications in the baking industry. Though the use of lipase is much more recent compared to amylase and protease, lipase has captured a considerable percentage of the market. Lipase can improve dough rheology, increase dough strength and stability, can increase volume which will result in an improved, more uniform crumb structure and a softer crumb. The role of lipases in the baking industry is expected to experience a high growth in the future.
Asia-Pacific: Growing Market; North America: Market Leader
North America leads the global baking enzymes market with wide application in bread and non-bread markets. The consumption pattern and developed economy in North America has played a significant role in triggering the usage of baking enzymes over the years. The United States is the largest consumer of the baking enzymes. Due to the traditional food habits and consumption pattern of baked goods here, it is expected to continue to be the market leader for baking enzymes.
Asia-Pacific is the third largest market after Western Europe and is estimated to experience a high growth rate due to increase in the high disposable income of the population and increased used of baked products.
Bread: Dominates The Baking Enzymes Application Market
Baking enzymes finds its major applications in the bread sector as the function they perform are most required in bread manufacturing. Most enzymes used in the baking industry supplement flour in bread production. They help in enhancing dough fermentation, improving crumb structure, and increasing loaf volume. The primary and major benefit offered by enzymes in the bread industry is the extension of shelf-life, which makes the use of enzymes more lucrative. The other major applications in the baking industry that use baking enzymes are manufacturing of biscuits & cookies and cake & pastry production.
Baking Enzymes Market by Geography (North America, Europe, Asia-Pacific, Row), by Types (Carbohydrase, Protease, Lipase & Others) & by Application (Bread, Biscuits & Cookies, Cake & Pastry & Others) - Global Trends & Forecasts to 2019
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