Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Flour contains small amounts of two natural enzymes—amylases and diastases—that help break down the starch granules into the simple sugars required to nourish the yeast. They also improve the Maillard reaction as well as add sweetness. If a flour is deficient in either of these enzymes (which will cause a sticky, flaccid dough), additional enzymes may be added during the milling process.