Flour products are one of the most important staple foods worldwide like bread, cake, pasta, etc.. Never before have flour and flour products been so closely connected to enzymes. In the case of flour, enzymes are used to upgrade flour quality so that it can be used to prepare different foods. Traditionally this was done with chemicals which brings health risks, and therefore has been banned. As a safe and green food ingredient, enzymes have been widely applied to produce specialty flour for bread, pasta and other bakery products. The enzymes are added into flour evenly in flour mill. In this way the flour with enzymes is ready to be made into nice products. Either way, the enzymes can also be added into flour during dough mixing, where the enzymes substitute emulsifiers or other chemical additives partly or completely and ensure smooth operation and quality of baked products, in terms of bigger volume, nice crumb and crust, longer freshness after baking. In the following parts you will get to know how enzymes work. During dough proofing its volume increases. This is because the yeast in the dough is producing carbon dioxide forming an air bubbles or gas cells. The bubble is blown up, and the dough rises. The better the yeast grows, the more carbon dioxide it will produce, and the bigger the dough volume will be. Some amylase enzymes, namely fungal amylase, are capable of turning flour into the food that yeast enjoys so much that it produces more carbon dioxide while growing faster and better, which makes dough rise and baked product bigger in volume. Another advantage of using amylase is the reduction in dough proofing time.