Processed

Amylase

Amylase is a starch-hydrolysing enzyme used in baking, brewing, syrup manufacture, and fruit processing to break amylose and amylopectin into maltose and dextrins. In dough it frees fermentable sugars for yeast, softens crumb over shelf life, and adjusts viscosity in batters and mashes. Commercial preparations come from fungal, bacterial, or cereal sources with different temperature and pH optima—fungal alpha-amylase for bread; bacterial thermostable amylases for liquefaction; malt-derived beta-amylase for brewing. Powder and liquid enzyme concentrates are dosed in parts per million of flour or mash.

Also known as: Amylase / Diastatic Enzyme, Amylase, Amylase, Amylase

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Source

Type

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Fungal Alpha-Amylase

Glucoamylase

Cereal Beta-Amylase

Malt Amylase

Bacterial Alpha-Amylase

Characteristics

Preparations

DilutedFlour PremixLiquid ConcentrateMash AdditionPowder

Provenance

Food GradeHalalKosherNon-GMO Options

Sources

BiotechnologicalCereal ExtractedMicrobial Fermented

Traits

Functional Group: EnzymeHeat Dependent ActivityImproves FermentationLow DoseNeutral OdourSoftens CrumbStarch Hydrolysing

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 378

Amount per 100 g

Total Fat 0.91 g
Saturated Fat 0.52 g
Trans Fat 0 g
Monounsaturated Fat 0.19 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 21 mg
Salt 0.05 g
Total Carbohydrate 90.5 g
Dietary Fibre 0 g
Total Sugars 78.3 g
Complex / starch 1.99 g
Protein 1.97 g
Water 4.97 g

Detailed nutrients

Energy 378 kcal
Water 4.97 g
Carbohydrates 90.5 g
- Sugars 78.3 g
  - Monosaccharides 54.8 g
  - Disaccharides 23.5 g
- Starch 1.99 g
  - Amylose 0.5 g
  - Amylopectin 1.49 g
  - Digestible Starch 1.69 g
  - Resistant Starch 0.2 g
Protein 1.97 g
Fat 0.91 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.07 g
  - Omega-6 0.1 g
Vitamins 24.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
Minerals 284 mg
- Major Minerals 277 mg
  - Calcium 58 mg
  - Sodium 21 mg
  - Potassium 198 mg
- Trace Minerals 6.7 mg
  - Iron 1.3 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.8 · vitamin-e: 0.09 · vitamin-k: 0.4 ·

Minerals

Sodium: 20.96 · Potassium: 198 · Calcium: 58 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·

Refined processed sweeteners and additives are energy-dense carbohydrate with little else.

In the kitchen

Culinary partners and combinations that usually underperform with Amylase.

Pairs well with

Classic and complementary matches

BarleyBrewing
Oats
Rice
Sugar
WheatBaking enzyme
Yeast

Usually avoid with

Often clash in flavour or tradition

History

3000 BCE

Malt and chewed grains supplied natural amylases in early beer and bread fermentation.

1833FR

Anselme Payen described diastase, founding scientific study of starch-degrading enzymes.

1900

Industrial enzyme makers isolated fungal and bacterial amylases for textile and food uses.

1950

Bakeries adopted fungal alpha-amylase to standardise flour gassing power and crumb softness.

1980

Thermostable bacterial amylases transformed starch liquefaction for glucose and high-fructose syrups.