How Flour Type Decides Your Enzyme Choice in Bread Making

1. Introduction

When we kicked off this series, we started with the performance goals of bread making. In Part 1, we looked at how enzymes can be tailored to deliver specific outcomes — from loaf volume and crumb softness to shelf-life extension. In Part 2, we explored how different bread types — from flatbreads and sandwich loaves to sourdoughs — dictate the choice of enzyme solutions.

Now, in Part 3, we take the discussion one level deeper: how the type of flour itself influences enzyme strategy.

Why? Because flour is not a single, uniform ingredient. A strong bread wheat flour behaves very differently from soft cake flour, and wholemeal flour with bran will never act like refined white flour. Move beyond wheat, and the differences become even more dramatic: rye with its sticky pentosans, oats with their β-glucans, or gluten-free flours like rice and corn, which lack gluten entirely.

Each flour brings unique strengths and challenges — and enzymes are the tools that let bakers and millers optimize performance, consistency, and clean-label solutions. The same loaf volume problem may require glucose oxidase in weak flour, but xylanase in wholemeal flour, or β-glucanase in oat flour. As an experienced bakery enzyme manufacturer and supplier, Catalex Bio brings technical insight from real-world bakery trials, helping bakeries and mills choose enzymes that match their flour—not just their recipe.

In this blog, we’ll cover:

• Which flour properties matter most for enzyme choice.
• Practical flour-to-enzyme mappings for wheat, non-wheat cereals, legumes, nuts, and gluten-free blends.
• Real-world tips on dosing, flour testing, and troubleshooting.
• A customer checklist to quickly guide conversations.

Whether you are a baker looking for more consistent results, a miller designing fortified flours, or an ingredient supplier creating solutions for your clients, this guide will help you see why enzyme selection starts with:

👉 “What flour are we baking with?”

2. Why Flour Type Matters in Enzyme Selection

When we talk about bread quality, it’s easy to focus only on the recipe or bread type. But beneath all of that, the flour itself is the single biggest determinant of how dough behaves — and therefore which enzymes will help (or hurt).

Enzymes are not magic dust sprinkled universally. They are substrate-specific biocatalysts: amylases act on starch, xylanases on arabinoxylans, proteases on gluten proteins, and so on. Which substrates are present — and in what proportion — is dictated by the flour.

That’s why the same enzyme can have completely different outcomes in two flours. A dose of protease in strong Canadian wheat might improve machinability, but in a weak soft wheat it could destroy structure entirely.

Here are the key flour properties that matter:

a. Protein / Gluten Content & Quality

• Strong bread flours (11–14% protein) form elastic gluten networks → enzymes like amylase, xylanase, and glucose oxidase support volume.
• Weak flours (7–9% protein) lack structure → transglutaminase, glucose oxidase, and lipase can reinforce the protein network.
• Over-strong gluten? Small protease additions can improve extensibility.

b. Starch Composition & Damage

• Starch is the main energy source for yeast.
• Damaged starch during milling increases enzyme accessibility.
• Enzyme link: α-amylase, glucoamylase, maltogenic amylase control sugar release and anti-staling.

c. Non-Starch Polysaccharides (NSPs)

• Wholegrain, rye, barley, oats are rich in arabinoxylans and β-glucans.
• These bind water, raise viscosity, and make dough heavy.
• Enzyme link: xylanase (arabinoxylans), β-glucanase (oats, barley).

d. Bran & Germ Content (Extraction Rate)

• Higher extraction = more bran and germ.
• Bran cuts gluten strands, binds water, and introduces phenolics.
• Enzyme link: xylanase + lipase free up water, improve gas retention.

e. Endogenous Enzyme Activity (Sprout Damage / Falling Number)

• A “Falling Number” test shows α-amylase activity in flour.
• Low FN → high natural amylase → little/no need for added α-amylase.
• High FN → low amylase → must add α-amylase for fermentation and crust color.

f. Lipids & Emulsifiers Naturally Present

• Lipids stabilize gas cells.
• Enzyme link: lipase/phospholipase generate emulsifiers in-situ.

g. pH & Fermentation Environment

• Rye and sourdoughs are acidic → enzymes must tolerate low pH.
• Wheat breads are near neutral → standard fungal/bacterial enzymes work well.

Takeaway: Flour type determines which substrates are present and what problems arise. Enzyme choice is simply matching the right tool to the right flour challenge.

3. Wheat-Based Flours and Enzyme Choice

Not all wheat flours are created equal. Differences in protein content, extraction rate, and milling method make each wheat flour behave differently during bread making. Here’s how enzymes come into play:

a. White Refined Wheat Flour (All-Purpose / Maida)

• Properties: Low bran, moderate protein (9–11%), consistent starch.
• Challenges: Moderate gluten strength, tends to produce uniform but sometimes low-volume breads.
• Enzyme Strategy:
  • Fungal α-Amylase → balances sugar release for fermentation & browning.
  • Xylanase → improves gas retention and dough strength.
  • Glucose Oxidase → enhances gluten structure for volume.
  • Lipase/Phospholipase → improves crumb softness and shelf-life.
• Note: Enzyme blends are often optimized for pan bread or buns with maida.

b. Whole Wheat Flour (Atta / Wholemeal)

• Properties: Includes bran & germ, higher fiber, lower extensibility, darker crumb.
• Challenges: Bran disrupts gluten network, higher water absorption, dense loaves.
• Enzyme Strategy:
  • Xylanase → frees water bound to arabinoxylans, improves dough handling.
  • Lipase → stabilizes dough with natural emulsifiers.
  • Cellulase / Hemicellulase → weakens fiber rigidity, improves volume.
  • Glucose Oxidase → strengthens gluten network against bran interference.
• Note: Enzymes are critical to make 100% whole wheat breads softer and less crumbly.

c. Strong / Bread Flour (High-Protein, 12–14%)

• Properties: High gluten strength, elastic dough, ideal for artisan & pan breads.
• Challenges: Dough may be too strong/elastic, tough handling.
• Enzyme Strategy:
  • Amylase → ensures enough sugars for yeast activity.
  • Xylanase → improves dough extensibility without weakening too much.
  • Small Protease Dose → relaxes over-strong gluten, improves machinability.
  • Lipase → supports crumb softness and gas stabilization.
• Note: Careful balance needed; too much protease → collapse risk.

d. Cake / Pastry Flour (Soft Wheat, Low-Protein 7–9%)

• Properties: Low gluten, fine texture, designed for tender cakes/pastries.
• Challenges: Cannot form strong bread structure, weak gas retention.
• Enzyme Strategy:
  • Transglutaminase → cross-links proteins to mimic stronger gluten.
  • Glucose Oxidase → reinforces limited protein network.
  • Lipase → creates better crumb softness, especially in sweet doughs.
• Note: Rarely used for bread, but enzymes can enable softer rolls, flatbreads, or hybrid bakery products.

e. Atta (Stone-Ground Indian Whole Wheat)

• Properties: High water absorption, higher bran content than roller-milled flour, coarser particles.
• Challenges: Dough stickiness, poor extensibility, dense flatbreads (chapati, paratha).
• Enzyme Strategy:
  • Xylanase → reduces stickiness, improves handling.
  • Cellulase → modifies fiber for softer flatbreads.
  • Lipase → improves dough elasticity & shelf-life.
• Note: In India & Asia, atta-specific enzyme blends are popular for consistent chapati softness.

f. Maida (Refined Roller-Milled White Flour, South Asia)

• Properties: Similar to all-purpose flour but finer and highly refined.
• Challenges: Needs strengthening for high-sugar/high-fat bakery items (biscuits, puff pastry, buns).
• Enzyme Strategy:
  • Amylase → supports fermentation and crust browning.
  • Lipase → enhances crumb softness in buns.
  • Glucose Oxidase → strengthens weak gluten structure.
• Note: Often combined with chemical improvers, but clean-label bakers replace those with enzyme blends.

Key Insight: Even within wheat, flour type changes enzyme needs drastically — from protease in strong flour to xylanase in whole wheat or transglutaminase in cake flour.

4. Non-Wheat Cereal Flours and Enzyme Choice

A. Rye Flour

• Properties: High pentosan (arabinoxylan), high endogenous amylase, limited gluten.
• Challenges: Sticky doughs, weak gas retention, rapid staling.
• Enzyme Strategy:
  • Xylanase → breaks down rye pentosans, reducing stickiness & improving loaf volume.
  • β-Glucanase → addresses soluble fiber viscosity.
  • Fungal Amylase (controlled) → provides sugars without excessive starch breakdown.
• Note: Must carefully balance amylase → excess leads to gummy crumb.

B. Barley Flour

• Properties: Moderate protein, very high β-glucans, low gluten.
• Challenges: Very viscous dough, dense crumb.
• Enzyme Strategy:
  • β-Glucanase → essential to reduce viscosity.
  • Xylanase → supports dough handling.
  • Lipase → enhances crumb softness.
• Note: Works best in blends with wheat; rarely used 100% for bread.

c. Oat Flour

• Properties: High β-glucans, soluble fiber, no gluten.
• Challenges: Sticky dough, low loaf volume, short shelf-life.
• Enzyme Strategy:
  • β-Glucanase → reduces stickiness & improves dough rheology.
  • Amylase → provides fermentable sugars.
  • Transglutaminase / Glucose Oxidase → mimic protein network for volume.
• Note: Enzymes are key to clean-label oat breads and high-fiber loaves.

d. Corn (Maize) Flour

• Properties: No gluten, high starch, low protein, variable granule damage.
• Challenges: Poor gas retention, crumbly texture in gluten-free breads.
• Enzyme Strategy:
  • Amylase → increases fermentable sugars.
  • Glucoamylase + Maltogenic Amylase → delay staling.
  • Transglutaminase + Glucose Oxidase → strengthen protein-starch interactions.
• Note: Common in gluten-free blends, requires hydrocolloids + enzymes.

e. Rice Flour

• Properties: Gluten-free, fine starch granules, bland taste, weak structure.
• Challenges: Dry, crumbly breads with poor volume.
• Enzyme Strategy:
  • Amylase → balances starch hydrolysis for softness.
  • Protease (low dose) → modifies rice proteins for better dough handling.
  • Transglutaminase → cross-links rice proteins for structure.
• Note: Often combined with corn/potato starch in GF breads.

f. Millet & Sorghum Flours

• Properties: Gluten-free, high in fiber & phenolics, variable starch digestibility.
• Challenges: Low loaf volume, bitter notes, crumbly texture.
• Enzyme Strategy:
  • Amylase → boosts fermentation.
  • Xylanase + Cellulase → break down non-starch polysaccharides, improving texture.
  • Transglutaminase → strengthens protein matrix.
• Note: Gaining attention in clean-label, high-fiber gluten-free formulations.

Key Insight:
Non-wheat flours mostly lack gluten or contain disruptive fibers (pentosans, β-glucans). That’s why hydrolytic enzymes (xylanase, β-glucanase, cellulase) and protein cross-linkers (transglutaminase, glucose oxidase) are central for their successful use in breads.

5. Legume, Nut & Functional Flours

Beyond cereals, many bakers and millers now experiment with legume, nut, and specialty functional flours. These are popular in high-protein, gluten-free, and clean-label formulations — but they bring unique technical challenges.

a. Soy Flour

• Properties: High protein, functional lipids, natural enzyme inhibitors.
• Challenges: Beany flavor, dough stickiness, weak gluten interaction.
• Enzyme Strategy:
  • Lipase → generates emulsifying effect, stabilizing crumb.
  • Protease (low dose) → modifies soy proteins, reducing stickiness.
  • Glucose Oxidase → strengthens protein network when blended with wheat.
• Note: Often used at 2–5% with wheat flour, rarely standalone.

b. Chickpea Flour (Besan / Gram Flour)

• Properties: High protein, no gluten, earthy flavor.
• Challenges: Dense crumb, poor gas retention.
• Enzyme Strategy:
  • Transglutaminase → cross-links chickpea proteins, improving structure.
  • Amylase → balances starch hydrolysis for softness.
  • Xylanase / Cellulase → reduces fiber interference.
• Note: Important in gluten-free flatbreads and high-protein breads.

c. Almond Flour (and Other Nut Flours)

• Properties: High fat, low starch, gluten-free.
• Challenges: Oily dough, weak structure, fast spoilage.
• Enzyme Strategy:
  • Lipase (controlled) → modifies lipids, improves dough stability.
  • Amylase / Glucoamylase → enhances softness in blends.
  • Transglutaminase → helps bind nut proteins in composite flours.
• Note: Works best as part of blends, not sole base flour.

d. Gluten-Free Composite Flours (Rice + Corn + Potato Starch + Legume/Nut Mixes)

• Properties: No gluten, starch-heavy, variable fibers/proteins.
• Challenges: Low volume, crumbly texture, staling.
• Enzyme Strategy:
  • Amylase + Glucoamylase + Maltogenic Amylase → delay staling & improve softness.
  • Transglutaminase + Glucose Oxidase → build structure by cross-linking proteins/starch.
  • Xylanase / β-Glucanase → reduce viscosity in high-fiber GF flours.
• Note: Enzymes are critical to clean-label gluten-free success, replacing gums and improvers.

Flour–Enzyme Summary Table

Here’s a consolidated view across all flour types discussed (Sections 3–5):

Flour Type	Key Challenges	Recommended Enzymes	Notes
White Wheat (Maida/APF)	Moderate gluten, uniform but low volume	Amylase, Xylanase, Glucose Oxidase, Lipase	Standard pan breads, buns
Whole Wheat / Atta	Bran cuts gluten, dense loaves, high water absorption	Xylanase, Lipase, Cellulase, Glucose Oxidase	Critical for softness & volume
Strong / Bread Flour	Too elastic, tough dough	Amylase, Xylanase, Low Protease, Lipase	Balance needed, avoid over-weakening
Cake / Pastry Flour	Very low protein, weak structure	Transglutaminase, Glucose Oxidase, Lipase	Used in hybrid/soft bakery items
Rye	Sticky pentosans, high amylase, weak gluten	Xylanase, β-Glucanase, Controlled Amylase	Avoid gummy crumb
Barley	High β-glucans, viscous dough	β-Glucanase, Xylanase, Lipase	Best in wheat blends
Oats	High β-glucans, no gluten, sticky dough	β-Glucanase, Amylase, TGase, Glucose Oxidase	For soft high-fiber oat breads
Corn (Maize)	No gluten, crumbly, high starch	Amylase, Glucoamylase, TGase, Glucose Oxidase	Needs gums + enzymes
Rice	Gluten-free, crumbly, dry texture	Amylase, Low Protease, TGase	Used in GF breads, noodles
Millet / Sorghum	High fiber, low digestibility, bitter	Amylase, Xylanase, Cellulase, TGase	Key for GF flatbreads
Soy Flour	Beany flavor, sticky dough	Lipase, Low Protease, Glucose Oxidase	Blend use only
Chickpea Flour	Dense crumb, no gluten	TGase, Amylase, Xylanase/Cellulase	Popular in GF breads
Almond / Nut Flours	High fat, oily, weak structure	Lipase (controlled), Amylase, TGase	Blend use, high nutrition
GF Composite Blends	Crumbly, low volume, staling	Amylase, Glucoamylase, Maltogenic Amylase, TGase, Glucose Oxidase, NSPases	Enzymes replace gums in clean-label

6. Practical Guidance for Bakers & Millers

Choosing the right enzyme is only half the equation. How you apply it in practice — from dosing to flour analysis — determines success. Here are some key guidelines:

A. Start with Flour Analysis

• Protein & Gluten Quality: Use standard wet gluten or farinograph/extensograph tests.
• Falling Number (α-Amylase Activity): Tells you if added amylase is required.
• Water Absorption & Fiber: Higher bran/fiber → greater need for xylanase, cellulase, or β-glucanase.
• Ash & Extraction Rate: Higher extraction → bran interference → stronger need for enzyme support.

b. Match Enzyme to Problem, Not Just Flour

• Low loaf volume? Could be weak gluten (→ TGase/GOx) or high bran (→ xylanase).
• Sticky dough? Could be rye pentosans (→ xylanase) or oat β-glucans (→ β-glucanase).
• Poor crust color? Likely low fermentable sugars (→ amylase).
• Fast staling? Lack of crumb resilience (→ maltogenic amylase).

c. Dosing Principles

• Always start low and scale up → enzymes are highly potent, small overdoses cause negative effects.
• Common bakery enzyme dosages:
  • Amylases: 20–100 ppm (depending on flour FN value).
  • Xylanase: 20–80 ppm (depending on flour extraction rate).
  • Glucose Oxidase: 5–20 ppm.
  • Protease: 5–30 ppm (be extremely cautious).
  • Transglutaminase: 100–300 ppm (varies with protein type).
• Adjust based on flour batch, season, and desired bread type.

d. Pilot Testing & Scaling

• Run lab-scale bake tests before mill-scale trials.
• Compare against a control flour/bread → judge enzyme impact on volume, crumb softness, and shelf-life.
• For mills: test enzyme blends directly in flour fortification lines.
• For bakers: test at final dough stage with representative recipes.

e. Troubleshooting Checklist

• Flat loaf / poor volume: Check gluten quality → add GOx/TGase or balance protease.
• Dense whole wheat bread: Add xylanase + lipase to counter bran effects.
• Sticky rye or oat dough: Increase xylanase / β-glucanase dosage.
• Crumbly GF bread: Add transglutaminase + amylase to strengthen structure and softness.
• Excessive gumminess: Reduce amylase or check for sprout-damaged flour.

Key Advice:
Think of enzymes as precision tools — they fix very specific flour problems. A one-size-fits-all approach rarely works. Always test and fine-tune based on the flour at hand.

7. Conclusion

Over the course of this three-part series, we’ve looked at enzymes in bread making from three different angles:

• Part 1 → How enzymes drive performance outcomes like loaf volume, softness, shelf-life, and clean-label solutions.
• Part 2 → How bread type (pan bread, sourdough, flatbread, artisanal, etc.) dictates enzyme choice.
• Part 3 → How the flour itself — whether strong wheat, whole wheat, rye, oats, corn, or gluten-free blends — determines which enzymes are needed to overcome its natural challenges.

Strong flours may need a touch of protease to relax gluten, while whole wheat depends on xylanase to counter bran. Oats and barley require β-glucanase to fight viscosity, while gluten-free blends depend on transglutaminase and amylases to build structure and delay staling. Each flour brings its own challenges, and enzymes are the most effective, natural, and clean-label tools we have to address them.

At Catalex Bio, as a trusted bread enzyme manufacturer and supplier, we help bakers, millers, and food formulators navigate this complexity. Whether you’re working with traditional wheat flours, high-fiber whole grains, or gluten-free innovations, our enzyme solutions are designed to:

• Improve dough handling and consistency.
• Deliver clean-label softness and volume.
• Extend shelf-life naturally.
• Enable innovative flours and blends.

By combining technical enzyme expertise with practical baking insight, we aim to be more than a supplier — we strive to be a solution partner that helps you succeed, whether in traditional breads or next-generation formulations.

Contact us today to discuss your flour and product goals, and let’s create bread that rises higher, stays softer, and delights your customers.