Baking enzymes are biological catalysts that are added to dough and other baking mixes to improve their properties and the resulting quality of baked goods. These enzymes can include proteases, amylases, lipases and other enzymes that help break down proteins, starches and fats, leading to better texture, flavor development and improved dough technological properties. Their presence can also reduce the time of leavening and fermentation of the dough, thereby increasing the efficiency of the production process.