Justification of the choice of enzymes for introducing flour

Enzyme preparations play a significant role in biotechnological processes for obtaining food products. The classification of enzymes, the specificity of their action on various substrates, and the processes for obtaining enzyme preparations based on microorganisms - enzyme producers are presented. The monitoring of the world and domestic market of enzyme preparations used in the food industry was carried out. The questions of the effectiveness of enzymes for the production of flour products are considered.