Enzymes are the champion of natural solutions for dough improvers. Different types, or groups, have different functions, however. Today, we’re going to take a look at Amylase.
What’s Amylase?
It’s a family of starch-degrading enzymes that work together to improve fermentation and extend shelf life.
A few of its functions are:
- Provide fermentable and reducing sugars.
- Accelerate yeast fermentation and boost gassing for optimum dough expansion during proofing and baking
- Intensify flavors and crust color by enhancing Maillard browning and caramelization reactions.
- Reduce dough/batter viscosity during starch gelatinization in the oven.
- Extend oven rise/spring and improve product volume.
- Act as crumb softeners by inhibiting staling.
- Modify dough handling properties by reducing stickiness.
What are the optimal conditions for activity?
- pH: 5.5–6.0
- Temperature range: 104–140°F (40–60°C)
- Contact time between enzyme and substrate: at least 60 minutes of dough processing
- Water availability: preferably aw of 0.9 or higher
- Amount of damaged and gelatinized starch substrate
- Enzyme dosage relative to substrate: Alpha-amylase is usually added to bread formulations at 0.002–0.006% (20 to 60 ppm) based on flour weight.
The enzymatic activity of α-amylase can be quantified analytically. One unit (1U) is defined as the amount of enzyme needed to release 1 μmol reducing groups, i.e. maltose/min from soluble starch at 25°C at pH 7.0.
