Enzymes are natural and sustainable tools to modify the structural properties of food products. VTT's Research Scientist, M.Sc. (Tech.), Emilia Selinheimo showed in her D.Sc. (Tech.) thesis work that tyrosinase- and laccase-enzymes are suitable for modifying the structure of wheat bread. She defended her thesis "Tyrosinase and laccase as novel crosslinking tools for food biopolymers" at the Helsinki University of Technology on 10th October 2008.