This study presents the action of an exogenous enzyme: protease in different dosages, in the bread dough. The determination of the rheological characteristics of the dough is obtained by alveographic method. The addition of proteolytic enzymes allows adjustment of the rheological characteristics of dough according to the needs of the technological process. The specific effect of proteases on the physical properties of gluten shows that by proteolysis there is a break and a reorientation of protein chains that form the gluten network. The positive influence of protease enzyme is shown on the volume and porosity of the bread, also on reducing the kneading process of the dough and the energy consumption for the technological process.
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