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Wheat Enzymes

Safe

Processing enzymes are largely denatured during baking and are considered safe by FDA and EFSA. They are functional processing aids, not nutritionally significant in the final product.

What it is

Naturally occurring or added enzymes (amylases, proteases, xylanases) derived from or active on wheat flour during dough processing.

Improve dough handling, fermentation, volume, crumb structure, and shelf life in baked goods.

Why it's flagged

Wheat allergen carryover — unsuitable for wheat-allergic or celiac individuals.

Regulatory status

United States — FDA

GRAS processing aids (varies by enzyme)

European Union — EFSA

Authorised food enzymes (EU Regulation 1332/2008)

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