1. Introduction
   1. Used as flour addites
   2. Used as dough conditioners
   3. Replace chemical ingredients
2. What is enzymes?
   1. Large proteins
   2. Act as catalysts to speed up reaction.
   3. Does not change in process
   4. Produced by
      1. Plants
      2. Animals
      3. Micro-organisms
   5. Not living organisms
3. Main types of enzymes
   1. Amylases
   2. Hemicullulases
   3. Proteases
   4. Glucose oxidase
4. Baking enzymes
   1. Fungal amylase
      1. Application
         1. Flour standardisation
         2. Dough conditioners
         3. Sweetening
      2. Function
         1. Breaks down starch
         2. Produces maltose sugar
   2. Bacterial amylase
      1. Application
         1. Dough conditioners
         2. Antistaling
      2. Function
         1. Breaks down starch
   3. Maltogenic amylase
      1. Application
         1. Antistaling
      2. Function
         1. Breaks down starch
         2. Produces maltose sugar
   4. Glucoamylase
      1. Application
         1. Sweetening
         2. Browning
      2. Function
         1. Produces glucose sugar
   5. Hemicellulase / Pentosanase
      1. Application
         1. Dough conditioner
      2. Function
         1. Breaks down fibre
         2. Releases bound water
   6. Fungal protease
      1. Application
         1. Flour standardisation
         2. Dough conditioner
         3. Cracker production
      2. Function
         1. Breaks down gluten
   7. Bacterial protease
      1. Application
         1. Cracker production
      2. Function
         1. Breaks down gluten
   8. Glucose oxidase
      1. Application
         1. Dough conditioners
      2. Function
         1. Oxidises ascorbic acid
         2. Modifies gluten
5. Source
   1. Bakers Forum, by Anchor Yeast, Volume 13 no.1, Summer 2010 page 5
   2. Google pictures
   3. Prepared using Xmind version 3.1.1
   4. Prepared by Horace W. Parsons
   5. E&OE