Amylases

Amylases are enzymes that break down starch. To make plant starches usable in food, herbivorous organisms must first break down large starch molecules into smaller units. This process of starch digestion is primarily carried out by amylases. The most important amylases for flour treatment are alpha-amylase, beta-amylase, and amyloglucosidase (also known as glucoamylase).