Amylase

Amylase is one of several enzymes important in bread making. Recall from Chapter 3 that amylase breaks down starch in bread dough into sugars and other products. This provides food for yeast fermentation, increases browning during baking, softens the crumb, and slows staling during shelf life.

During fermentation, amylase acts primarily on starch from damaged granules. During baking, amylase activity increases when starch granules gelatinize and become more susceptible to its action. Enzyme activity stops when amylase is inactivated by the heat.