The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question about emylse

Yuval35's picture

Question about emylse



so , I understand the roll of the enzyme called emylse. I understand it break up the complex  starch molecule to suger which feed the yeast and help for crumb color.

but, why not adding suger ? what is the advantage for the chemical procees on the simple table suger ?





nicodvb's picture

The effects of sugar and of amylase on the baked bread are different. Amylase can produce a much more aromatic and somewhat darker bread than sugar.

Scent matters!

Optionparty's picture

Amylase breaks up the larger starch molecule, to various lengths, creating complex sugars.
This combined with the fermentation process makes baking very unique.


kneadingbob's picture

Amylase is also found in saliva. Chew a saltine. Now, keep chewing, DON'T swallow. Soon the amylase breaks down the starches into shorter sugar molecules and the cracker tastes sweet. Same trick can be used when eating some of the flat breads.

nicodvb's picture

as an alternative to diastatic malt:-))

jcking's picture

yeast feed mostly on glucose and some maltose. Table sugar is a combo of sucrose and fructose, bound together. as the flour is ground at the mill it allows the glucose, and other simple sugars, to become available for the yeast to feed on.