Description
Amylase breaks starches into fermentable sugars, optimizing dough rise and texture.
Technical
α-amylase hydrolyzes α-1,4 glycosidic bonds in starch polymers, producing maltose and dextrins, while β-amylase further breaks these into glucose, fueling yeast metabolism.
Culinary Significance
Creates lighter bread with improved volume and prolonged freshness by modifying starch-gluten interactions.
Science
Primary Reaction
Starch hydrolysis (EC 3.2.1.1)
Parameters
Temperature
35°C optimal
20°C to 60°C range
Time
2 hours
30 minutes – 4 hours
Equipment
Proofing chamberDough scraperBanneton baskets