EC amylases 3.2.1.1

Amylases are enzymes that speed up the fermentation process, increase the volume of bread and improve the texture and elasticity of the crumb. They improve the stability of the dough during the processing.

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Category: Bakery Enzymes

Description

Origins:

Transient bacillus bacillus: B. subtilis, B. licheniformis and B. amyloliquefaciens.
Mold fungi of the genus Aspergillus: A. oryzae, A.niger, A.chevalieri.

Effect:

Catalysis of α-1,4-glycosidic bond cleavage in the inner chain of amylose or amylopectin.
The final products of action are different lengths of branched oligosaccharides: maltose and glucose, which provide nutrients for yeast.

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