Processed
Glucoamylase
A tier
Glucoamylase (amyloglucosidase) bites glucose units from the ends of starch and dextrin chains, including after branch points once a debranching partner has opened them. Distillers, glucose-syrup plants, and some brewers chasing a dry ferment add it so residual dextrins become yeast food. It is a saccharifying enzyme, not a dough improver; in bread it can over-generate sugar and a gummy crumb. Fungal sources such as Aspergillus niger dominate food grades. Dose against the dextrose equivalent you want, not against a bread-improver habit. The liquid or powder should be standardised and free of off-fermentation smell. Pair with an alpha-amylase liquefaction step—glucoamylase is a poor first attack on raw granules.
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Characteristics
Preparations
Traits
History
Glucose-syrup manufacture adopted fungal glucoamylase to push starch all the way to dextrose.
Distillers used amyloglucosidase to raise spirit yield from grain mashes.
High-dextrose syrups and high-maltose processes split glucoamylase duty with other carbohydrases.
Craft distillers and gluten-reduced beer recipes specified food-grade glucoamylase by name.