Enzymes are biological catalysts produced by living cells. They are mainly proteins in nature, though some RNA molecules also act as enzymes. Their main function is to accelerate biochemical reactions without being consumed during the process. Enzymes lower the activation energy required for reactions and make metabolic processes occur rapidly under mild conditions of temperature and pH. Each enzyme is highly specific and acts on a particular substrate to produce a desired product. For example, amylase acts on starch, protease acts on proteins, and lipase acts on fats. Enzymes are essential in digestion, metabolism, food ripening, fermentation, and preservation processes. In the food industry, enzymes play a significant role because they improve quality, texture, flavor, nutritional value, shelf life, and efficiency of production. They are widely used in various food processing operations. One of the major applications of enzymes is in the baking industry. Amylases are used to break down starch into simple sugars, which provide food for yeast during fermentation. This improves dough handling, loaf