👉 Bread engineering is an innovative field that involves the application of biotechnology and molecular biology to enhance the properties, nutritional value, and sensory attributes of bread. This process often includes genetic modification of yeast or other microorganisms used in bread fermentation, as well as the use of enzymes to modify dough characteristics. By altering specific genes or introducing new enzymes, scientists can improve bread texture, extend shelf life, increase nutritional content (such as adding vitamins or minerals), and even create unique flavors and aromas. Additionally, bread engineering can address challenges like gluten-free baking by developing alternative protein sources or modifying existing proteins to mimic the functionality of gluten. This interdisciplinary approach combines food science, microbiology, and biochemistry to revolutionize the bread-making process and cater to diverse consumer needs and preferences.
