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.