Amylase Baking enzyme

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Amylase is a baking enzyme that plays a crucial role in the breakdown of starch molecules into smaller, more easily fermentable sugars. It is a naturally occurring enzyme found in various sources, including plants, animals, and microorganisms. In the context of baking, amylase is often derived from fungal or bacterial sources and is used to enhance dough fermentation and improve the texture and volume of baked goods.

When added to dough or batter, amylase acts as a catalyst, accelerating the conversion of complex starches into simpler sugars like maltose and glucose. These sugars can then be readily metabolized by yeast or other microorganisms, leading to increased fermentation activity. The breakdown of starches by amylase also contributes to the development of desirable flavor profiles in baked goods.

By facilitating starch degradation, amylase helps improve dough handling properties, increase bread volume, enhance crumb softness, and extend the shelf life of baked products. It is commonly employed in the production of bread, rolls, bagels, and other yeast-leavened goods, as well as certain pastry and confectionery items.

Overall, amylase is a vital baking enzyme that assists in starch hydrolysis, promoting fermentation and enhancing the quality of baked goods


Amylase, as a baking enzyme, finds various major and common uses in the baking industry. Here are some of its primary applications:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

These are some of the major and common uses of amylase as a baking enzyme. Its versatility and ability to enhance dough fermentation, texture, and shelf life make it a valuable ingredient in the baking industry.

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