What Is Amylase And Its Functions in Baking

In the process of bread making, there's a tiny yet crucial component at play: amylase enzyme. Amylase in baking acts as a catalyst, breaking down starch into sugars. This process fuels yeast fermentation, shaping both the texture and flavor of the final product. In this blog, we will talk about what is amylase and its function in baking.

What is Amylase?

Amylase is a multifunctional enzyme in the food industry. As a hydrolase, it breaks down starch into dextrins and sugars. Amylase is essential for breaking down starch into simple sugars, a process fundamental to a variety of applications. These applications range from baking and brewing to the production of sweeteners and processed foods.

What Are The Three Types Of Amylase?

Amylase enzyme is classified into several types based on its origin and function. The main types include alpha-amylase, beta-amylase, and gamma-amylase, each playing distinct roles in the breakdown of starches.

1. Alpha-Amylase (α-Amylase)

Source: Found in animals, plants, fungi, and bacteria.

Function: Catalyzes the hydrolysis of internal alpha-1,4-glycosidic linkages in starch, glycogen, and related polysaccharides, producing smaller molecules like maltose and dextrins.

Optimal Conditions: Works best at a pH around 6.7-7.0 and a temperature around 37°C (98.6°F).

Examples: Fungal α-Amylase is a specific type of alpha-amylase derived from fungi. This enzyme is known for its ability to break down starch molecules into smaller sugars, contributing to various industrial processes such as food production, brewing, and starch modification.

2. Beta-Amylase (β-Amylase)

Source: Primarily found in plants, bacteria, and fungi.

Function: Catalyzes the hydrolysis of the second alpha-1,4-glycosidic bond, cleaving off maltose units from the non-reducing end of the polysaccharide chain.

Optimal Conditions: Works best at a slightly acidic to neutral pH, around 4.0-5.0.

3. Gamma-Amylase (γ-Amylase)

Source: Found in various microorganisms and also in some plants.

Function: Catalyzes the hydrolysis of both alpha-1,4 and alpha-1,6-glycosidic bonds in starch and glycogen, producing glucose.

Optimal Conditions: Functions best at an acidic pH of around 3.0.

Functions of Amylase in Baking

1.Starch Breakdown: Amylase enzymes break down starch molecules into simpler sugars, such as glucose and maltose. This breakdown of starch provides a readily available source of fermentable sugars for yeast or bacteria during fermentation. This is particularly important in yeast-leavened bread where fermentation produces carbon dioxide gas, leading to dough expansion and the characteristic texture of bread.

2.Fermentation: In bread making, amylase enzymes contribute to the fermentation process by breaking down starches into fermentable sugars. Yeast then metabolizes these sugars into carbon dioxide and ethanol. The carbon dioxide gas produced by yeast helps the dough rise, resulting in a light and airy texture in the final baked product.

3.Flavor Development: The breakdown of starch into simpler sugars by amylase in baking can also contribute to flavor development in baked goods. As the sugars caramelize during baking, they impart a desirable sweetness and aroma to the finished product.

4.Crust Formation: In certain baked goods, such as bread, the activity of amylase enzyme can also contribute to crust formation. The sugars released from starch breakdown on the surface of the dough undergo Maillard reactions with proteins, leading to the browning and development of a flavorful crust.

5.Inhibition of staling: Amylase in baking acts as a crumb softener by inhibiting the staling process of bread crumbs, prolonging the moisture retention and softness of the bread, thus maintaining freshness and texture for a longer period.

6.Texture Enhancement: Amylase in bread can influence the texture of baked goods by affecting the structure of the dough. The breakdown of starch molecules into sugars can impact the viscosity of the dough, leading to changes in its texture and crumb structure in the final product.

Is Amylase In Food Safe?

Yes, amylase in food is generally considered safe. Amylase is an enzyme that is naturally present in many foods and the human body. Amylase enzyme has been used for many years in the food industry, particularly in baking and brewing, to improve texture, flavor, and fermentation processes. Its long history of use without significant adverse effects supports its safety.

In the United States, amylase is classified as Generally Recognized As Safe (GRAS) by the FDA, which means that qualified experts consider it safe to use in food based on a long history of common use in food or on the results of scientific research.

Amylase Manufacturer and Supplier

Henan CHEMSINO is a professional amylase enzyme supplier and manufacturer. We also offer emulsifiers, thickeners, preservatives, and other baking enzymes. If you're looking for reliable food additives, we're here to meet your needs. Contact us today to learn more about our offerings, and competitive pricing, and request free samples. Let's elevate your business together!