Amylases: The Enzymes That Set Fermentation in Motion

Why Amylases Matter

Amylases are enzymes naturally found in wheat flour. Their role in baking is fundamental: they break down starch, which is composed of long sugar chains, into smaller sugars that yeast can use during fermentation. This apparently simple conversion has a direct impact on bread volume, crumb structure, crust color, and shelf life.

There are two main types of amylase in wheat flour. Alpha-amylase breaks down starch into shorter chains called dextrins, works at higher temperatures during baking, and plays an important role in crust color and texture. Beta-amylase further breaks down dextrins into maltose, a simple sugar that provides fermentable substrates for yeast, contributing to better flavor and softness in bread.

Amylase activity is not fixed. It varies depending on wheat quality and growing conditions. When natural levels are insufficient, fungal or bacterial amylases can be added to standardize dough performance, improve shelf life, and enhance texture.

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Secrets of Flour- Explore the Keys to Amylases

In the Back to Flour Series, the Secrets of Flour video dedicated to amylase explains how this enzyme shapes the baking process from fermentation to the final product.

As discussed in the video, amylases supply yeast with fermentable sugars during proofing. This supports carbon dioxide production, which directly influences bread volume, rise, and crumb structure. More amylase activity means more gas production — and a more developed, aerated structure.

Beyond proofing, amylases influence starch viscosity during baking, which in turn affects the shape and structure of the final product. They also contribute to crust browning through their role in sugar availability during baking. And their action continues after baking: by modifying starch behavior, amylases influence moisture retention and staling, helping maintain a softer, longer-lasting crumb.

Measuring amylase activity requires dedicated instruments. The Mixolab reproduces dough mixing and heating conditions, making it possible to observe the impact of amylase activity on starch gelatinization and dough viscosity, as well as side effects on dough properties such as tenacity, extensibility, and elasticity. The Rheo F4 measures the impact of amylase activity on proofing: gas production and gas retention can be directly observed, providing a precise picture of how amylases drive fermentation performance.

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 For a Quick Overview of Amylases

Alongside the video, we provide a PDF guide as part of the Secrets of Flourseries. It offers a concise overview of:

• What amylases are and how they function in wheat flour
• Why amylase activity matters across fermentation, baking, and shelf life
• How to measure amylase activity and its effects on dough and final products

📄 Download the PDF: How important is Amylases (Enzymes) in Baked Products    

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What’s Next?

Thisexploration of amylases is part of the Back to Flour Series, whichconnects flour functionality to the quality of finished bakery products. Byunderstanding how amylase activity drives fermentation, color, and texture,producers can better control dough behavior and final product consistency.

The Backto Flour Series is constantly growing, with videos, technical PDFs, andresources across At the Table, Transformation of Dough, Secretsof Flour, and more technical insights to come.

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Explore the categories below and stay tuned as we continue to connect flour functionality with product excellence.