With today’s demand to produce bread varieties at low cost, bread bakeries are looking for alternative methods to achieve cheaper products but with the same qualities.

There are many approaches that can be used to achieve this, modifying the baking process by using enzymes is one method.

In bread bakeries, extra gluten is usually added to bread dough to achieve bread with increased volume, improved crumb structure, dough stability, shelf life and circular shape.

Gluten proteins align to form a thin viscous protein layer called gluten network which contributes to a range of bread characteristics and is therefore difficult to substitute. The raw materials expensiveness, due to a range of price changes, has influenced development of new methods that will substitute the use of extra added gluten.

The focus of this study is to substitute 50 % of the extra added gluten in a wheat and rye dough (25 respectively 40 g/ kg water) by using enzymes in purpose to strength and stretch the gluten network and get similar results compared to bread baked with extra added gluten.

Wheat and rye bread were baked with the addition of three different kinds of enzyme (named X, Y and Z), in three concentrations with the purpose to strength the gluten network. After the fermentation and before baking stability test was performed. After baking the bread’s volume, crumb structure and shape were estimated. The results were compared to bread baked with extra added gluten (reference bread). The wheat bread most similar to its reference bread was bread baked with 250 ppm of enzyme addition V.  To stabilize the strengthened gluten network enzyme Z was added. The outcome of this study showed that the combination of enzyme V and Z is able to substitute for 50 % of the extra added gluten in wheat and rye bread.