Due to its excellent thermal stability, carbohydrase, an ingredient in bakery enzymes, has caught the attention of bakery makers. The increase in the use of carbohydrase as a bakery enzyme in the production of cakes, pastries, flour, cookies, and breads has, in turn, sparked the growth of the carbohydrase bakery enzymes market, which is anticipated to surpass US$ 650 Mn by the end of 2028 and concurrently fuel the growth of the bakery enzymes market. Customers have been consuming more and more of the bread-based foods sold by restaurants like Pizza Hut and Subway, including sandwiches, pizzas, and hamburgers. Because of this, there has been an ongoing increase in demand for bread with a much longer shelf life.