Question #42a90
1 Answer
Dec 21, 2017
Do you mean "amylase"? That is often found in flour.
Explanation:
Amylases can break down complex sugars (e.g starch) into simple ones. In breadmaking, yeast needs to feed on simple sugars converting them to alcohol and carbon dioxide (which makes bread rise). Yeast contains some amylase as a naturally occurring substance, so it can break down the starch in flour into simple sugars. However, to speed up the process of bread making extra amylase (often in the form of malted barley) is often added to bread improver mixes.
