What is it?
Amylase is an enzyme that convert starch to sugar. They occur naturally in plants, saliva, pancreatic juice and microorganisms.
Why is it used?
Bakers add amylase to bread dough to supplement the small amount found naturally in wheat flour. The sugar that the amylases produce serves as food for the fermenting yeast and also makes for better-tasting, better-toasting bread. Amylases also improve the dough’s consistency and the bread’s keeping quality.
Why should I know about it?
There are no known issues.