Use of Amylase

Dough Conditioning:

Amylase is commonly used to condition dough, improving its handling properties. It helps relax the dough structure, making it easier to shape and mold. This is especially beneficial for bread and other yeast-leavened products.

Fermentation Enhancement:

By breaking down starches into fermentable sugars, amylase promotes yeast activity during fermentation. It provides an additional source of sugar for yeast metabolism, leading to increased carbon dioxide production. This results in improved dough rise and increased bread volume.

Texture Improvement:

Amylase aids in improving the texture and crumb structure of baked goods. It breaks down starch molecules, resulting in more even distribution of sugars throughout the dough. This contributes to a softer and more tender crumb texture.

Shelf Life Extension:

The breakdown of starches by amylase leads to the production of simple sugars, which act as humectants, retaining moisture in baked goods. This moisture retention helps prolong the shelf life of products, keeping them fresher for a longer time.

Browning and Flavor Development:

Amylase plays a role in the Maillard reaction, which is responsible for browning and flavor development in baked goods. The breakdown of starches by amylase generates reducing sugars that participate in the Maillard reaction, resulting in desirable color and flavor characteristics.

Maltose Syrup Production:

Amylase is also used in the production of maltose syrup, which serves as a sweetener, flavor enhancer, and fermentation substrate. Maltose syrup finds applications in various baked goods, confectionery items, and beverages.