Endogenous and added enzymes both have an important effect on the quality of cereal foods. Microbial enzymes are being increasingly used to facilitate processing and to achieve improved and uniform product quality. Amylases and proteases have long been used in baking, whereas the use of cell-wall-degrading enzymes has only recently increased. Although enzymes act at a molecular level, they are able to induce remarkable changes in both the microstructure and the functional properties of cereal foods. Commercial enzyme products usually contain tailored enzyme mixtures, in which several enzymes act in concert. This review article highlights recent progress with respect to the exploitation and control of enzymatic catalysis in cereal processing, and places special emphasis on the effects on product quality.