Research has explored the possibility of replacing SSL with the use of enzymes . Enzyme technologies, by themselves, have not been able to completely replace SSL. A major limitation of enzymes is the production of gummy bread of unpredictable quality. Also, enzymes often do not augment dough strength, which is necessary to prevent loaf collapse during baking. Currently, enzymes are being used in conjunction with SSL to maximize the shelf life of bread. SSL is very good at increasing softness of bread during the first week after baking. Enzyme technology works best after the first 5 days of shelf life. Therefore, bread with optimal softness throughout the desired shelf life is obtained by using a combination of these technologies.