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. 
Like other topical corticosteroids, halobetasol propionate has anti-inflammatory, antipruritic and vasoconstrictive actions. The mechanism of the anti- inflammatory activity of the topical corticosteroids, in general, is unclear However, corticosteroids are thought to act by the induction of phospholipase A 2 inhibitory proteins , collectively called lipocorins It is postulated that these proteins control the biosynthesis of potent mediators of inflammation such as prostaglandins and leukotrienes by inhibiting the release of their common precursor arachidonic acid Arachidonic acid is released from membrane phospholipids by phospholipase A 2 .