How the Type of Bread Determines Enzyme Choice: From Flatbreads to Sourdoughs

Introduction

In our previous blog — How Performance Goals Drive Enzyme Choice in Bread — we explored how quality targets like loaf volume, softness, shelf-life, or machinability dictate which enzymes are best suited for baking. That was Part 1 of this series.

Here in Part 2, we shift the focus from performance goals to the type of bread itself. Because not all breads are created equal — a soft pan loaf, a rustic sourdough, a delicate croissant, and a dense rye bread each bring very different challenges to the baker. And with those challenges comes the need for different enzyme solutions.

Why? Because bread type determines:

• Dough composition (lean vs enriched, wheat vs gluten-free).
• Process conditions (short fermentation vs long sourdough retard).
• Target textures (open crumb baguette vs fine, sliceable sandwich loaf).
• Processing stresses (freezing, lamination, par-baking).

Each of these factors changes which flour components become limiting (starch, proteins, pentosans, lipids) — and since enzymes act on these substrates, the bread style directly shapes the enzyme toolbox.

In this blog, we’ll break it down step by step:

1. Why bread type matters when selecting enzymes.
2. A short refresher on enzyme functions in baking.
3. Practical bread-type-by-bread-type analysis with recommended enzymes, cautions, and process notes.
4. A quick reference table to use in customer conversations.
5. Guidance on trials, dosing, and testing.

Whether you’re a miller, an industrial baker, or an artisan bakery innovator, this guide will show how choosing enzymes through the lens of bread type can make your recommendations sharper, more credible, and more valuable.

As a global baking enzyme manufacturer and supplier, Catalex Bio brings technical expertise to help bakers select the right enzyme blend for each bread style — ensuring consistent volume, softness, structure, and clean-label performance across diverse products.

Why Bread Type Matters in Enzyme Choice

It’s tempting to think of bread as “just bread.” But from a technical standpoint, the type of bread fundamentally reshapes dough behavior — and therefore the enzyme solution that works best.

Here are the main drivers:

1. Crumb Structure Goals

• Open alveoli (baguette, ciabatta, sourdough) require extensible dough and controlled strength.
• Tight fine crumb (sandwich loaf, pan bread) demands stable gas cells and softness.
• Layered or flaky structures (flatbreads, laminated pastries) need extensibility without collapse.

Enzymes that soften gluten (protease, xylanase) or strengthen it (GOX, TGase) play very different roles depending on whether the goal is openness or tightness.

2. Dough Hydration and Mixing

• High hydration artisan loaves behave differently than low hydration flatbreads or biscuits.
• Continuous industrial mixing is harsher on dough compared to gentle artisan hand mixing.

Hydration and mixing energy dictate how enzymes like xylanase or amylase interact with the dough matrix.

3. Enrichment Level

• Lean doughs (baguette, pita) rely heavily on gluten and starch for structure.
• Enriched doughs (brioche, panettone) contain sugar, fat, and eggs, which interfere with gluten development.

Enzymes like lipases/phospholipases are especially valuable in enriched systems where fat weakens gas cell stability.

4. Fermentation Style and Time

• Short fermentation (industrial pan bread) requires rapid sugar release and gas production.
• Long fermentation / sourdough means enzymes must work more slowly and tolerate acidic pH.

This determines whether you need fast-acting α-amylases or carefully controlled maltogenic amylases.

5. Process Stresses

• Frozen doughs face ice crystal damage and require freeze-thaw-stable enzymes.
• Laminated pastries must survive sheeting without losing layers.
• Par-baked breads undergo multiple baking cycles.

Specialized enzyme variants are critical in these processes.

6. Consumer & Market Expectations

• A soft packaged loaf must stay sliceable for 10+ days.
• A rustic sourdough needs authenticity, flavor, and an open irregular crumb.
• A gluten-free bread must mimic wheat-like structure with alternative proteins.

Since enzymes are substrate-specific, the consumer expectation tied to each bread style drives which substrates to target — starch, gluten, pentosans, or lipids.

👉 In short: bread type dictates which flour components are the bottleneck — and enzymes are precision tools that address those bottlenecks.

Short Enzyme Primer: The Baking Toolbox in One Page

Before we dive into how enzymes map to different bread types, let’s recap the main players. Each enzyme acts on a specific substrate in the flour or dough, which is why choosing the right one depends on both bread type and process.

Here’s a one-line guide to the core baking enzymes:

• Fungal α-Amylase – breaks damaged starch into maltose/glucose → boosts yeast fermentation and improves crust color.
• Bacterial α-Amylase (thermostable) – continues starch breakdown later in baking → helps moistness and softness in high-temp systems.
• Maltogenic Amylase – slows staling by modifying amylopectin → gold standard for shelf-life extension.
• Xylanase (Hemicellulase) – cuts arabinoxylans (pentosans) → frees water, improves dough extensibility and loaf volume.
• β-Glucanase – reduces β-glucan viscosity (oats/barley) → better handling in multigrain formulas.
• Cellulase – modifies fiber and bran components → improves gas retention in wholegrain doughs.
• Protease – softens gluten network → helps extensibility in flatbreads and laminated doughs; must be carefully controlled.
• Lipase / Phospholipase – generate in-situ emulsifiers → improve crumb softness, replace chemical emulsifiers (DATEM, SSL).
• Glucose Oxidase (GOX) – oxidizes glucose, crosslinking gluten proteins → strengthens weak doughs, improves machinability.
• Transglutaminase (TGase) – forms covalent crosslinks between proteins → useful in weak flour or gluten-free systems.
• Pullulanase / Isoamylase (Debranching Enzymes) – specialized anti-staling tools → fine-tune crumb texture.
• Phytase – hydrolyzes phytic acid → improves mineral bioavailability in wholemeal breads.

Key takeaway: Enzymes are not interchangeable — each targets a specific substrate. The right one depends on which substrate is the limiting factor in your bread type.

Bread-Type by Bread-Type: Problems → Enzyme Strategy → Cautions

1. Flatbreads (Pita, Lavash, Sangak, Barbari, Chapati)

The Problem
Flatbreads demand extensible dough for easy sheeting/rolling, tolerance in hot ovens, and in some cases (pita) good pocket formation. Over-strong dough resists rolling and shrinks; weak dough tears.

Enzyme Strategy

• Xylanase → improves extensibility and reduces shrinkage during baking.
• Protease (low dose) → relaxes gluten for thin, uniform sheets.
• Glucose Oxidase (GOX) → strengthens gluten slightly, supporting pocket formation in pita.

Cautions & Tips

• Overdosing protease makes dough sticky and tears easily.
• For pita, balance extensibility (protease/xylanase) with strength (GOX).

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2. Pan & Sandwich Breads (Enriched, Multigrain, Soft Loaves)

The Problem
Sandwich and pan breads need loaf volume, crumb softness, and long shelf-life. Industrial lines also demand tolerance for slicing and packaging.

Enzyme Strategy

• Fungal α-Amylase → provides fermentable sugars → better rise + crust color.
• Maltogenic Amylase → delays staling, keeps crumb soft for 7–14 days.
• Lipase / Phospholipase → generate natural emulsifiers → fine crumb + sliceability.
• Xylanase → improves handling, higher volume.
• Optional: Transglutaminase (TGase) if flour protein is weak.

Cautions & Tips

• Too much lipase can change flavor or create gummy crumb.
• Sugar and fat in enriched formulas can mask enzyme effects → run trials.

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3. Baguette & Lean Hearth Breads (Ciabatta, Rustic Loaves)

The Problem
Lean breads need open crumb, high oven-spring, and crisp crust. The balance between extensibility and strength is critical.

Enzyme Strategy

• Xylanase → frees water and improves gas expansion for openness.
• Controlled α-Amylase → ensures steady sugar release for fermentation + browning.
• GOX → strengthens gluten slightly if dough is too extensible.

Cautions & Tips

• Overdosing xylanase causes sticky dough and collapse.
• GOX requires oxygen during mixing — adjust mixing intensity.

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4. Sourdough & Long-Fermentation Artisan Breads

The Problem
Sourdough processes are long and acidic, which reduces activity of some enzymes. Bakers want flavor, irregular crumb, and extended freshness.

Enzyme Strategy

• Controlled α-Amylase → supports slow sugar release across long ferment.
• Xylanase → helps wholegrain sourdoughs maintain volume.
• Maltogenic Amylase → improves softness post-bake.

Cautions & Tips

• Choose acid-tolerant enzymes for sourdough systems.
• Test across the full fermentation/retard cycle, not just in straight-dough trials.

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5. Wholegrain & Multigrain Breads

The Problem
Bran disrupts gluten networks, while fibers like β-glucan increase viscosity. The result is dense, low-volume loaves with dry crumb.

Enzyme Strategy

• Xylanase → reduces pentosan water-binding → improves gas retention.
• β-Glucanase → lowers viscosity when oats/barley are present.
• Controlled α-Amylase → aids fermentation.
• Lipase → adds crumb softness.

Cautions & Tips

• Adjust water absorption (bran soaks more).
• Select xylanase targeting insoluble arabinoxylans for bran-heavy formulas.

6. Rye Breads

The Problem
Rye has little gluten, but very high levels of soluble arabinoxylans (pentosans). Doughs are sticky, viscous, and weak in gas retention. Often made with sourdough for acidity.

Enzyme Strategy

• Specialized Xylanases → target rye pentosans, reduce viscosity, improve handling.
• Controlled α-Amylase → steady sugar release for yeast/sourdough activity.

Cautions & Tips

• Avoid generic proteases — they destabilize rye dough further.
• pH matters: pick acid-tolerant xylanases and amylases for rye sourdough.

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7. Enriched Sweet Breads & Laminated Pastries (Brioche, Panettone, Croissants)

The Problem
High sugar, fat, and egg weaken gluten, slowing fermentation and destabilizing gas cells. Laminated doughs (croissants, puff pastry) need extensibility for rolling and layering.

Enzyme Strategy

• Lipases → improve emulsification, gas cell stability, and crumb structure despite fat load.
• Maltogenic Amylase → slows staling (critical for long-shelf-life panettone).
• Protease (controlled use) → improves extensibility for lamination.

Cautions & Tips

• Lipase must be dosed carefully — overdosing can alter mouthfeel.
• In laminated dough, over-softening with protease may destroy layering.
• Test in freeze-stored conditions if product will be frozen before bake-off.

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8. Gluten-Free Breads

The Problem
With no gluten, structure must come from starches, hydrocolloids, and alternative proteins. Challenges include poor gas retention, gummy crumb, and fast staling.

Enzyme Strategy

• Maltogenic Amylase → slows starch retrogradation → longer softness.
• α-Amylases → provide fermentable sugars for yeast rise.
• Transglutaminase (TGase) → crosslinks proteins (soy, dairy, egg) to mimic gluten.

Cautions & Tips

• Enzymes are supportive, not sufficient — need hydrocolloids (HPMC, xanthan).
• Check labeling requirements: TGase approval varies by market.

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9. Frozen Doughs & Par-Baked Breads

The Problem
Freeze–thaw damages dough structure, weakens gluten, and accelerates staling after baking. Par-baked goods face multiple bake–cool cycles.

Enzyme Strategy

• Maltogenic Amylase → essential for anti-staling after final bake.
• Thermostable α-Amylases → maintain performance after freeze–thaw.
• Supplier-optimized enzyme blends → specifically for frozen applications.

Cautions & Tips

• Always run full freeze–thaw trials before scaling.
• Monitor crust browning — frozen storage can alter sugar profiles.

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10. Crackers & Crisp Breads

The Problem
Very low hydration, often no yeast, baked until dry. Main needs: controlled spread, crisp bite, and even browning.

Enzyme Strategy

• Protease → weakens gluten, controls spread, gives tender bite.
• Low-dose Amylase → regulates sugar release for uniform color.

Cautions & Tips

• Small enzyme changes → big visible effects in color and spread.
• Avoid excess protease → dough becomes too sticky, hard to sheet.

Quick Reference Table: Enzyme Solutions by Bread Type

Bread Type	Recommended Enzymes	Function	Cautions
Flatbreads (pita, lavash, chapati)	Xylanase, Protease (low dose), Glucose Oxidase	Improve extensibility, reduce shrinkage, strengthen for pocket formation	Overdosing protease → sticky dough, tearing
Pan / Sandwich Breads	Fungal α-Amylase, Maltogenic Amylase, Lipase/Phospholipase, Xylanase, TGase (optional)	Volume, crumb softness, anti-staling, sliceability	Too much lipase → gummy/soapy taste; enriched doughs may mask effects
Baguette & Lean Hearth Breads	Xylanase, Controlled α-Amylase, Glucose Oxidase	Open crumb, oven spring, crust color	Overdosing xylanase → sticky dough; GOX requires oxygen during mixing
Sourdough / Long-Fermentation	Controlled α-Amylase, Xylanase, Maltogenic Amylase	Steady sugar release, improved volume, anti-staling	Use acid-tolerant enzymes; test across full fermentation cycle
Wholegrain & Multigrain	Xylanase, β-Glucanase, Controlled α-Amylase, Lipase	Overcome bran interference, improve handling, soften crumb	Need higher water absorption; select insoluble AX-targeting xylanase
Rye Breads	Specialized Xylanase, Controlled α-Amylase	Reduce viscosity, improve handling, provide fermentable sugars	Avoid generic proteases; ensure acid-tolerant enzymes
Enriched Sweet Breads & Laminated Pastries (brioche, croissant, panettone)	Lipase, Maltogenic Amylase, Protease (careful dose)	Emulsification, crumb softness, dough extensibility	Overdose lipase → flavor change; protease may damage lamination
Gluten-Free Breads	Maltogenic Amylase, α-Amylases, Transglutaminase	Delay staling, support fermentation, strengthen non-wheat proteins	Must be combined with hydrocolloids; TGase labeling varies
Frozen Doughs & Par-Baked	Maltogenic Amylase, Thermostable α-Amylase, Freeze-stable blends	Protect structure in freeze–thaw, maintain softness post-bake	Must run full freeze–thaw trials; watch crust browning
Crackers & Crisp Breads	Protease, Low-dose Amylase	Control spread, tender bite, even browning	Enzyme effects amplified; overdosing causes sticky dough or excess color

Dosing & Testing Best Practices

No matter which bread type you are working on, the principle remains the same: enzymes should always be validated in real dough systems, not just on paper. Because each flour, process, and formula is unique, pilot trials are essential.

Here are the golden rules:

1. Dose by Activity Units, Not by Grams

• Always compare enzyme activities in U/kg flour or U/tonne.
• Suppliers use different activity definitions — don’t assume equal grams = equal strength.

2. Start Low, Titrate Up

• Use a 3×3 trial matrix (3 enzyme dosages × 3 process variations) to map effectiveness.
• Example: 20 ppm, 40 ppm, 60 ppm maltogenic amylase across short ferment, long ferment, and enriched dough.

3. Test in Real Process Conditions

• Run trials in the actual formula and process — not just lab bread.
• If the bakery uses long fermentation, freeze–thaw, or lamination, simulate those exact conditions.

4. Measure Objective Metrics

• Loaf Volume / Specific Volume → for pan breads, baguettes, wholegrain.
• Crumb Firmness (Day 0, Day 3, Day 7, Day 14) → for shelf-life testing.
• Alveograph / Farinograph Readings → for dough strength and extensibility.
• Moisture and Water Absorption → especially for wholegrain and rye.
• Crust Color and Uniformity → to monitor amylase impact.
• Slicing Tolerance → for industrial pan breads.

5. Avoid Common Pitfalls

• Adding amylase without checking Falling Number (FN) → risk of gummy crumb if flour already has high native activity.
• Overdosing protease or xylanase → dough collapse, sticky handling.
• Expecting enzymes to replace hydrocolloids/emulsifiers 1:1 — they are process aids, not drop-in substitutes.

6. Record Flour & Process Data

Each batch of flour differs. Always log:

• Protein % (strong vs weak flour)
• Falling Number (endogenous amylase activity)
• Ash / Extraction (bran level)
• Water Absorption (WA)

This ensures trial results can be replicated and compared.

Practical Checklist for Customer Conversations

When recommending enzymes, never start with the product name — start with the bread type and process details. Here’s a structured set of questions to guide discussions:

1. Product Type & Formula

• What bread or baked product are you making? (sandwich loaf, baguette, sourdough, rye, wholegrain, flatbread, gluten-free, frozen, etc.)
• What’s the formula? (% flour, water, sugar, fat, eggs, fiber content).
• Is the bread lean (flour + water + yeast + salt) or enriched (with sugar, fat, dairy, eggs)?

2. Fermentation & Processing

• Do you use a short fermentation (straight dough) or long fermentation/retard/sourdough?
• What are the proof times and temperatures?
• Is the dough laminated, frozen, par-baked, or retarded?
• What mixing method is used (industrial high-speed vs artisan low-speed)?

3. Quality Targets

• What’s most important: volume, softness, shelf-life, machinability, flavor, nutrition?
• What is the target shelf-life (2 days, 7 days, 14 days)?
• Do you need specific attributes like open crumb, thin layers, sliceability, crisp bite?

4. Current Improvers & Limitations

• Are you currently using emulsifiers, oxidants, hydrocolloids, enzymes? Which ones?
• What are the pain points? (e.g., low loaf volume, fast staling, sticky dough, dense crumb).
• Do you have clean-label requirements (reduce additives, no E-numbers)?

5. Testing & Validation

• How do you currently evaluate bread quality (volume measurement, crumb firmness, sensory panels)?
• Are you able to run pilot-scale trials or only full-scale production runs?
• Do you track flour analysis data (protein %, FN, WA, ash)?

Conclusion

In our first post — How Performance Goals Drive Enzyme Choice in Bread — we showed that enzyme selection begins with a simple but powerful question: “What quality target do you want to achieve — volume, softness, shelf-life, or machinability?”

Here in Part 2, we’ve shown the second side of the coin: “What type of bread are you making?” Because a baguette is not a pan loaf, and a sourdough is not a pita. Each product style brings different process stresses, dough behaviors, and consumer expectations — and therefore requires a tailored enzyme solution.

By combining these two perspectives — performance goals + bread type — bakers, millers, and ingredient suppliers can move beyond generic solutions and start using enzymes as precision tools for product innovation.

• Flatbreads demand extensibility and controlled relaxation.
• Pan loaves require softness and shelf-life.
• Baguettes thrive on balance between strength and openness.
• Sourdoughs need acid-tolerant enzyme solutions.
• Wholegrain and rye benefit from targeted xylanases and glucanases.
• Enriched, laminated, gluten-free, frozen, and cracker systems each bring their own technical challenges — and opportunities for tailored enzyme strategies.

👉 That’s why at Catalex Bio, we don’t just supply enzymes. We partner with you to:

• Understand your product type and process conditions.
• Identify your top performance goals.
• Recommend and optimize the right enzyme blend through trials.

Whether you’re developing a longer-lasting sandwich bread, a more authentic sourdough, or a cleaner-label sweet brioche, we can help design the solution that works best for your flour, process, and market. As a trusted bread enzyme manufacturer and supplier, we help bakeries achieve cleaner labels, longer freshness, better dough tolerance, and improved product quality.

Get in touch with us to discuss your specific bread type and challenges — and let’s unlock the full potential of enzymes in baking.