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Amylase

Amylase

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Amylase is an enzyme, glycosyl hydrolase that breaks down starch into oligosaccharides, belongs to digestive enzymes. It is amylase that leads to the appearance of a sweetish taste when starchy foods (for example, rice or potatoes) are chewed for a long time, but without added sugar. Amylase is present in saliva (ptyalin) where digestion begins. Cleaves α-1,4-glycosidic bond. Applicatio..

Amylase is an enzyme, glycosyl hydrolase that breaks down starch into oligosaccharides, belongs to digestive enzymes. It is amylase that leads to the appearance of a sweetish taste when starchy foods (for example, rice or potatoes) are chewed for a long time, but without added sugar. Amylase is present in saliva (ptyalin) where digestion begins. Cleaves α-1,4-glycosidic bond.

Application:

Some types of yeast are able to decompose starch with the help of amylase to di- and trisaccharides, which are then used in life, resulting in ethanol, carbon dioxide (CO2) and other metabolites that give bread a specific taste and "lift" the dough. But baker's yeast cannot do this, therefore, in modern baking technologies, amylase is used as one of the important components of a special additive.

The addition of amylase to the dough allows part of the flour starch to be used for the life of the yeast, thereby speeding up the fermentation process, and at the same time allows the bread maker to save money by reducing the amount of sugar used.

In the food industry, amylase is registered as food additive E1100 as a flour and bread improver.