The Baking Advantage: How Amylases and Proteases Transform Flour

                                     

Baking is both a science and an art, and enzymes play an indispensable role in fine-tuning flour performance to achieve consistently superior results. Among these, amylases and proteases are the star players when it comes to dough conditioning and finished product quality.

Amylases, particularly alpha and beta variants, break down starches in flour into simpler sugars. These sugars serve as food for yeast, promoting better fermentation and gas production. The result is improved dough rise, enhanced crumb structure, and a more appealing volume in the final baked product. Amylase activity also influences crust colour and sweetness—contributing to that golden, flavourful finish that consumers love.

Proteases, on the other hand, work on the gluten network. By partially hydrolysing gluten proteins, proteases make the dough more extensible and easier to handle. This softening effect is particularly useful in processes requiring sheetable or highly elastic doughs, such as those used in flatbreads or laminated pastries. However, the activity must be carefully controlled—excessive protease action can weaken the dough structure and affect the final texture.

Together, these enzymes offer bakers the flexibility to tailor dough characteristics to specific recipes and processing requirements. They also help compensate for variability in flour quality, ensuring consistent results regardless of seasonal or regional differences in wheat.

The integration of enzyme technology in baking is not merely a convenience—it’s a performance enhancer. From artisan loaves to large-scale industrial production, amylases and proteases have become essential tools in delivering quality, efficiency, and reliability in every batch.

Source - https://www.biolaxienzymes.com/how-amylases-and-proteases-enhance-flour-performance-in-baking/


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