Enzymes????

Why enzymes so specific?? Enzymes are specifically designed for their target molecules — their substrates — by virtue of their shape, size, and the chemical charges that precisely fit and bond to the substrate molecule.

What function of amylases in bakery goods?? Amylases affect the consistency of a dough. Damaged starch granules absorb more water than intact granules. This ability is reduced when the damaged granules are acted upon by amylases. With their ability to immobilize water reduced, the damaged granules release free water which softens the dough and makes it more mobile.