The researchers studied how adding enzymes to bread dough can improve its texture and handling when using less salt. They tested two types of wheat flour and found that one was more affected by salt reduction and enzyme addition than the other. Glucose oxidase was more effective than transglutaminase at improving dough properties. The enzymes changed the structure of the dough, making it stronger and less sticky. This research suggests that using enzymes like glucose oxidase can help make bread dough better when using less salt, especially with weaker flour types.