The Main Effect Of Amylase in Baking
Jan 25, 2023
Improve dough properties and improve fermentation performance.
Increase bread volume and reduce weight loss.
Gives the crumb a good texture.
Effects on the color and flavor of bread crust.
Prevents bread from aging and prolongs shelf life.
In the processing and production of bakery products, fungal amylases, maltogenic amylases and bacterial amylases are commonly used. The heat-resistant temperature of different amylases varies greatly, generally bacterial amylase > maltogenic amylase > fungal amylase.
Since the fungal α-amylase has a low heat-resistant temperature, most of the enzymes are inactivated when the wheat starch is not completely gelatinized during the processing. At this time, only a small amount of starch gelatinizes, and the reaction is easy to control. There is no need to worry about excessive gelatinization during the baking process, resulting in sticky products and poor taste.
Bacterial α-amylase is the most stable to heat, and part of its effect can continue to the baking temperature, and its anti-aging effect is better than that of fungal α-amylase. The amount of addition must be strictly controlled.
Maltogenic amylase can be used to extend the shelf life of baked goods without causing the dough to be sticky and affect the processability of the dough. In the baking process, it acts on the starch part of the flour to produce dextrin with small molecular weight, preventing the aging caused by the interaction between starch and gluten protein, so as to have the effect of preservation and anti-aging.
