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amylase ec 3.2.1.1

Amylase EC 3.2.1.1

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Amylases are enzymes that accelerate the fermentation process, increase bread volume, and improve crumb texture and elasticity. They also improve dough stability during the technological process.

Category:

Origin:

  • Spore-forming bacteria of the genus Bacillus : B. subtilis , B. licheniformis and B. amyloliquefaciens .
  • Mold fungi of the genus Aspergillus : A. oryzae, A. niger, A. chevalieri .

Action:

  • Catalysis of the cleavage of α-1,4-glycosidic bonds in the internal part of the amylose or amylopectin chain.
  • The end products of the action are branched oligosaccharides of various lengths: maltose and glucose, which constitute the nutrient for yeast.

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