Applications of these enzymes in Bread making:

Improved bread volume

Extended shelf life

Better crumb softness

Improved crumb structure

Better crust colour

Uniform product quality

Replacement of chemical additives

Applications of these enzymes in Biscuit making:

Browning

Well-rounded edges

Smooth surfaces

Crispness

Reduced Cracking

Uniform weight and size for packing

Replacement of chemical additives