Novel enzyme development to produce soya-free baked products without compromising their whiteness

The primary objective of this project is to develop speciality recombinant enzymes for use in the manufacture of baked goods. This feasibility project focuses on the development of recombinant enzymes, which are not currently available on the market. This study will involve the cloning and expression of genes from the enzyme of interest into multiple expression hosts to identify the most suitable expression system to develop a commercially valuable process. The enzyme will be tested in baking trials trials to evaluate its performance and suitability in the process.