Enzymes & Cultured Wheat

Enzymes are proteins that speed up chemical reactions. They can be produced by microorganisms like bacteria or fungi, or extracted from plants or animal sources. Cultured wheat is wheat that has undergone a fermentation process, often using enzymes, to improve its dough properties and shelf life.

Manufacturers use enzymes in baking to improve dough handling, texture, and crumb structure, and to extend shelf life. Cultured wheat is used similarly, acting as a dough conditioner and natural preservative. They are commonly found in baked goods like croissants, muffins, and sweet rolls.

Enzymes used in food processing are generally recognized as safe (GRAS) by the FDA. They are proteins that are broken down during digestion and are not expected to have significant health effects at typical consumption levels. JECFA and EFSA have evaluated many enzymes used in food, and they are widely considered safe when used as intended. There are no significant controversies or regulatory concerns regarding these ingredients in the US.