Maltase What is maltase? Maltase is one type of alpha-glucosidase enzymes that splits disaccharides like maltose into their constituent glucose units. Maltose itself cannot be used or metabolized by baker’s yeast cells. However, when broken down into its glucose components, the latter are quickly consumed by yeast and used for cell growth [...]
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. [...]
Enzyme What is an Enzyme? An enzyme is a protein catalyst that makes chemical changes in biological systems. Various categories are used in baked goods, beverages, dairy, beer, glucose syrups, starch and other food products.1 In bakery systems, enzymes act as: Dough conditioners Fermentation enhancers Anti-staling agents This enables bakers to remove [...]
Amylase Also known as amylolytic or starch-degrading enzymes What is Amylase? Amylase is a hydrolytic enzyme that breaks down starch into dextrins and sugars. It’s made up of a family of starch-degrading enzymes that include:1 Alpha-amylase Beta-amylase Amyloglucosidase or glucoamylase Pullulanase Maltogenic amylase Amylases can work at the same time in perfect [...]
Diastatic Malt What is Diastatic Malt? Diastatic malt is a type of malt made mainly from sprouted barley that contains diastase enzymes. Other sources of diastatic malt include wheat and rice grains. It is added to bread formulations to correct enzyme activity or adjust fermentation time and is commonly used in baking [...]
