Dough+Bread+Conditioner?

Q & A section:
Protease cuts the protein polymers anywhere along their chains, allows dough relaxation, prevents shrink-back, improves bread volume and gas retention and increases bakery throughput. Besides, protease cleaves a specific terminal group on the polymer chain to free amino acids which contribute to browning. The cleavage may reduce bitter peptides, thus modifying flavor.
 * 1. Briefly explain the role of protease in baking.**

**2. State 3 main sources to obtain protease. ** a) Animal sources   b) Botanical sources c) Microbial sources