The study looked at how adding enzymes and emulsifiers to bread dough affects its characteristics. Different types of enzymes and emulsifiers were tested, both alone and in combinations. Tests showed that adding these ingredients changed the dough's properties, like its consistency and ability to absorb water. One combination of emulsifiers, SSL+MG, improved the dough's behavior in tests. Overall, adding these ingredients affected how the dough behaved during mixing and baking, showing that they play a role in shaping the final product.