Origins:
Bacterial survivalist bacilli: Aspergillus niger, Bacillus spp.
Effect:
Cutting (proteolysis) of peptide bonds near the amino or carboxyl ends of the substrate.
Protease EC 3.4.21.112
Proteases are bakery enzymes used to ensure dough uniformity, regulate the gluten content of bread and control the texture of baked goods. An additional use of proteases is to redistribute water in the dough. Using these enzymes also has the effect of reducing hydrogen sulfates, used to control consistency by reducing the disulfide bonds of gluten proteins (affecting the gluten network or gliadin).
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