通过微生物和真菌发酵在水和营养存在下生产烘焙酶。烘焙面团中的额外酶提高过程控制，减少工艺时间，并补偿面粉变异性和化学添加剂取代。在面包制作中，它还改善了面包长度，保质期，储存稳定性和面包屑。
Frozen food demand is expected to rise as a result of its convenience and accessibility. Baking enzymes are used in cakes and pastries to increase shelf life and improve crumb structure. It also increases softness, which simplifies logistics and warehousing while also boosting customer loyalty and mouthfeel. Increased consumer spending on food products, combined with increased product innovation, is expected to help the industry expand.
不同的酶用于烘焙产品，例如蛋白酶，这增加了产品的弹性;淀粉酶，有助于释放面包体积，最终的木聚糖酶，这有助于面团稳定性。这两种酶属性都有助于延长这些面包产品的保质期。由于其优越的性质，烘焙酶在业界处于高需求，使其成为市场上具有高需求的产品。
Manufacturers are pursuing market growth by developing novel technologies for achieving revolutionary power stability at a low cost. In order to remain competitive in the market, they are also working to achieve sustainability and streamlined supply chain management.
Key Trends Observed in Baking Enzymes Market
近年来，不同国家的政府一直逐步促进使用面包店酶，以满足客户对清洁产品的需求和提高市场增长。由于日本的卫生部，劳动力和福利批准杜邦的三个面包店酶的批准，该行业有一头。
鉴于面包产品的高浪费率，制造商专注于增加其产品系列，以确保这些产品在不影响质量或味道的情况下保持更加持续时间。碳水化合物贡献了迅速增长的市场的主要份额，它将继续看到进一步的崛起，因为它具有高热稳定性，这适用于面包产品。
烘焙酶市场的区域场景
North America continues to dominate the market on account of the increasing popularity of artisanal baked goods and a major shift in consumer preference for a healthy lifestyle which leads to the reformation of manufacturers’ strategies. An increase in government initiatives promoting the adoption of bakery enzyme-based food products is expected to propel the Asia Pacific baking enzymes market. The market’s expansion is attributed to the introduction of a wide variety of products in the region. The existence of manufacturing divisions for pastry, cake, cookies, biscuit, and confectionery are driving growth for the market in Europe.
市场参与者的主要增长机会
Enzymes are constantly being used by bakers around the world to increase product softness, moistness, and durability. Baking enzymes have a relatively high sales share in bread, but their increasing use in cakes and pastries is opening up a large window of opportunity for market players. Bread is no exception to today’s trend of consumers favoring convenient foods. Market players are steering their investments in product innovation in response to the demands of meeting all customer needs, from improved texture to longer-lasting freshness, which in turn driving the market growth.
对烘焙酶市场的深度深度洞察由Poyabo官网入口laris市场研究：//m.nkkjrh.com/industry-analysis/baking-enzymes-market/request-for-sample