Protease blends effectively weaken the protein network while in synergy lipolytic enzyme systems stabilise the dough framework to boost fermentation tolerance. Splitting high-molecular proteins into protein hydrolysates has a decisive effect on the product properties. Specific chain lengths can be targeted to create certain functionalities. Do- weakens gluten to increase dough extensibility, maintain shape & reduce kneading energy, assuring consistent biscuits, crackers & wafers. Enhancing dough-imprinting properties & machinability. Batter requires less reducing agents (SMS) providinguniform shape, surface and color.