{"id":27175,"date":"2023-10-18T16:17:55","date_gmt":"2023-10-26T13:01:52","guid":{"rendered":"https:\/\/naturalpoland.com\/produkty\/uncategorized\/protease-ec-3-4-21-112\/"},"modified":"2026-09-01T15:11:02","modified_gmt":"2026-09-01T13:11:02","slug":"proteases","status":"publish","type":"product","link":"https:\/\/naturalpoland.com\/en\/products\/products-for-the-food-industry\/enzymes\/bakery\/proteases\/","title":{"rendered":"Protease"},"content":{"rendered":"

Origin:<\/h3>\n

Spore-forming bacteria: Aspergillus niger, Bacillus spp<\/em>.<\/p>\n

Action:<\/h3>\n

Cleavage (proteolysis) of peptide bonds near the amino or carboxyl ends of the substrate.<\/p>\n","protected":false},"excerpt":{"rendered":"

Proteases are baking enzymes used to ensure dough homogeneity, regulate gluten content in bread, and control bread texture. An additional application of proteases is water redistribution in dough. 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