How Fungal Amylase Enhances Dough Quality

In modern baking, it's not just about flour, water, and yeast anymore. Behind the scenes, enzymes like fungal amylase play a crucial role in shaping the quality of your dough and the final baked product. Whether you're producing soft sandwich bread, fluffy buns, or artisan loaves, fungal amylase helps improve texture, enhance volume, and extend freshness-all without changing your recipe drastically.

 

So, what exactly is fungal amylase, and how does it work its magic in dough?

 

What Is Fungal Amylase in Food?

 

Fungal amylase (Fungal alpha amylase EC 3.2.1.1) is an enzyme typically derived from Aspergillus oryzae, a natural fungus used in food fermentation. It's active in a broad pH range, from acidic to slightly alkaline, and functions best at temperatures between 40°C and 60°C. It breaks down starches in flour into simpler sugars like maltose, which become food for yeast during fermentation. This process boosts the activity of the dough, leading to better rise and improved crumb structure.

 

Fungal amylase is often used in bread, steamed buns, tortillas, and other baked goods where texture and volume matter.

 

 

The Benefits of Fungal Amylase in Dough

 

1. Improved Dough Handling

 

Fungal amylase creates a more extensible, less sticky dough. This makes it easier to process in both manual and automated systems, especially in high-speed bread lines.

 

2. Enhanced Fermentation

 

By converting starch into fermentable sugars, fungal amylase feeds the yeast more effectively. This leads to:

Faster fermentation

Better gas retention

Increased dough volume

 

3. Better Crumb Texture

 

The enzymatic action results in a softer, finer crumb with improved resilience and mouthfeel. Breads feel fresher for longer and are less prone to crumbling.

 

4. Clean Label Appeal

 

Fungal amylase is considered a processing aid, which means it doesn't need to be declared on the label in many countries. This supports clean-label product positioning.

 

5. Extended Freshness

 

One of the most valuable advantages: fungal amylase helps slow staling. The breakdown of starch helps retain moisture in the crumb, extending the shelf life of baked goods without artificial preservatives.

 

The Role of Fungal Amylase in Gluten Network Development

 

Fungal amylase enhances gluten development by breaking down excess starch, allowing gliadin and glutenin to bond more effectively. This supports stronger, more elastic dough with better gas retention and crumb structure. Especially helpful when working with low-protein or inconsistent flour, it ensures reliable dough strength and oven spring. By balancing starch breakdown with gluten formation, fungal amylase enables consistent texture, visual appeal, and consumer satisfaction-whether in artisan bread or high-speed production lines.

 

 

Common Applications of Fungal Alpha Amylase

 

White and whole wheat bread

Buns and rolls

Pizza dough

Steamed bread and baozi

Flatbreads and tortillas

Premix baking powders and flour improvers

 

Besides, fungal amylase is used in industrial starch modification, detergent formulations, textile processing, fermentation pretreatment, and as a nutritional supplement in animal feed. Its ability to break down complex starches into simpler sugars makes it a versatile enzyme across multiple sectors, improving efficiency, product performance, and process sustainability.

 

Are There Any Side Effects of Fungal Amylase?

 

Fungal amylase is generally recognized as safe (GRAS) when used in food processing. However, in industrial or occupational settings, excessive inhalation of enzyme dust may cause:

 

Allergic reactions or respiratory irritation in sensitive individuals

Skin or eye irritation with prolonged contact

 

These effects are typically associated with handling in concentrated or raw form (e.g., powder during manufacturing), not with its presence in finished food products.

 

When used properly and with standard safety measures (e.g., PPE in factories), fungal amylase is safe and well-tolerated in both food and non-food applications.

 

Final Thoughts

 

Fungal alpha amylase may be a small addition to your recipe, but its impact on dough performance and final product quality is significant. By unlocking more from your flour, it brings better rise, softer texture, and longer shelf life-naturally and efficiently. Whether you're a commercial bakery or an ingredient distributor, we help you meet quality and production targets-batch after batch.Contact us today to request a sample for our Fungal Amylase.