The minute that bread leaves the oven, it begins to break down. It is the bread's starch content that is most ‘hard to please’; starch feeds on moisture, which is why bread becomes hard and unfit for consumption within a few days.
By adding Novozymes' enzymes to the flour, it is possible to alter the structure of the starch in the bread so that it retains moisture better. This means that the bread remains soft for a longer period of time.
Other enzymes make dough-handling much easier for the baker. Enzymes make the dough less sticky, which is a major benefit if you are making hundreds of loaves every morning. If you have ever wondered why bread from the baker’s is larger and more airy, enzymes are once again the answer.