Amylase is a hydrolytic enzyme that breaks down starch into dextrins and sugars. It’s made up of a family of starch-degrading enzymes that include
1.Alpha-amylase
2.Beta-amylase
3.Amyloglucosidase or glucoamylase
4.Pullulanase
5.Maltogenic amylase
Amylases can work at the same time in perfect synergy. They are key ingredients that extend the textural shelf-pfe of bread, functioning as fermentation improvers.
OriginAmylase is widely distributed in nature. It is present in both plants and animals. Cereal and grains and their flours naturally contain different types of amylase. In cereals, it is found in the endosperm, bran and germ.
Commercial productionAmylase is generally produced by commercial fermentation with bacterial sources such as Bacillus subtips or B. stearothermophilus, or fungal sources, such as Aspergillus oryzae or A. niger.
FunctionAmylases perform the following functions in bakery products:
1.Provide fermentable and reducing sugars.
2.Accelerate yeast fermentation and boost gassing for optimum dough expansion during proofing and baking
3.Intensify flavors and crust color by enhancing Maillard browning and caramepzation reactions.
4.Reduce dough/batter viscosity during starch gelatinization in the oven.
5.Extend oven rise/spring and improve product volume.
6.Act as crumb softeners by inhibiting stapng.
7.Modify dough handpng properties by reducing stickiness.
Features of amylases used in baking include:
Application| Type | Chemical bond cleaved/Reaction catalyzed | Product | Application |
| α-amylase (liquefying enzyme) | Random endo-hydrolysis of α(1→4)-D-glucosidic bonds between glucose units in amylose and amylopectin.
Cannot cross a branch point (α-1,6 bond) |
Dextrins of 10–20 glucose units
Maltose |
Production of starch syrups
Sprouting of cereals Anti-staling agents Alpha-amylase has the largest effect on dough properties and bread quality |
| β-amylase | Exo-hydrolysis of α(1→4)-D-glucosidic bonds
Successively removes maltose from the non-reducing ends of starch. Cannot cross a branch point (α-1,6 bond) |
Maltose | Sprouting of cereals
Provides food for yeast for optimum product volume and color |
| Amyloglucosidase or glucoamylase (saccharifying enzyme) | Exo-hydrolysis of α(1→4)- and α(1→6)-D-glucosidic | Glucose | Decreases proofing time in low‐sugar and frozen dough
Production of high DE starch syrups Provides substrate for glucose oxidase to properly function as dough strengthener |
| Maltogenic amylase | Hydrolysis of α(1→4)-D-glucosidic bonds | Small dextrins from amylopectin exterior | Anti-staling agent |
| Pullulanase (debranching enzyme) | Hydrolysis of α-1,6-glucosidic linkages | Branches of starch | Production of starch syrups |
α-amylase acts only on damaged and gelatinized starch. Conversion of starch to dextrins and maltose via α-amylase catalysis takes place as follows:
Starch + H2O → Dextrins + Maltose
Optimal conditions for α-amylase activity are:1.pH: 5.5–6.0
2.Temperature range: 104–140°F (40–60°C)
3.Contact time between enzyme and substrate: at least 60 minutes of dough processing
4.Water availabipty: preferably aw of 0.9 or higher
5.Amount of damaged and gelatinized starch substrate
6.Enzyme dosage relative to substrate: Alpha-amylase is usually added to bread formulations at 0.002–0.006% (20 to 60 ppm) based on flour weight.
The enzymatic activity of α-amylase can be quantified analytically. One unit (1U) is defined as the amount of enzyme needed to release 1 μmol reducing groups, i.e. maltose/min from soluble starch at 25°C at pH 7.0.
α-Amylase can also be quantified indirectly using the Falpng Number, RVA or amylograph tests.
Comparative functionapties of amylases from various sources:| Source | Purity | Heat resistance / thermal stabipty | Side activities | Notes |
| Cereal | Low | Medium | High | Can be used in Falpng Number (FN) test |
| Fungal | Medium | Low | Medium | Cannot be used in FN test |
| Bacterial | High | High | Low | Extremely heat stable
Over-dose problems |
This ingredient is considered GRAS (Generally Recognized as Safe) in the US by the FDA. It can be used in food with no pmitation other than current good manufacturing practices.
| FoodZyme AB | |
| Description | Amylase |
| Effective material | Bacterial endo Alpha-Amylase produced by fermenting a selected strain of Bacillus amyloliquefaciens |
| Application | FoodZyme AB used in the bakery as it catalyzes the hydrolysis of starch (Alpha 1-4 glucosidic linkages) the thermal stability of FoodZyme AB is higher than those of alpha Amylases from fungal sources |
| Function | improve oven spring, improve softness and extensibility and gas retention, increase the volume |
| Dosage | 5-50 ppm |
| FoodZyme AF100 | |
| Description | Amylase |
| Effective material | Fungal Alpha-Amylase produced by fermenting a selected strain of Aspergillus oryzae |
| Application | FoodZyme AF100 used in the bakery as it acts on damaged starch which produced during the milling process by hydrolysis it producing sugar that helps in fermentation |
| Function | increase volume, improve gassing power, increase softness, help in fermentation |
| Dosage | 3-15 ppm |
| FoodZyme AF150 | |
| Description | Amylase |
| Effective material | Fungal Alpha-Amylase produced by fermentions a selected strain of Aspergillus oryzae |
| Application | FoodZyme AF150 used in the bakery as it acts on damaged starch which produced during the milling process by hydrolysis it producing sugar that helps in fermentation |
| Function | increase volume, improve gassing power, increase softness, help in fermentation |
| Dosage | 2-8 ppm |
| FoodZyme AMG | |
| Description | Amylase |
| Effective material | Amyloglucosidase system derived from a selected strain of Aspergillus niger |
| Application | FoodZyme AMG can hydrolyze sequentially both Exo alpha 1,4 and alpha 1,6 glucosidic linkages and release glucose units |
| Function | improve color and taste, improve the crust, increase volume and act on oven spring |
| Dosage | 15-100 ppm |
| FoodZyme A Fresh | |
| Description | Amylase |
| Effective material | FoodZyme A Fresh is Amylolytic enzyme system prepared from selected strains of Rhizopus and Aspergillus |
| Application | FoodZyme A Fresh designed to improve freshkeeping in bread |
| Function | improve freshness, improve softness and shelflife |
| Dosage | 15-100 ppm |
1, What kinds of certificates can you offer? Chems is an ISO2008 9001 certified company, as for Amylases, we can offer HAPPC, KOSHER, HALAL Certificates, ect.