Fungal alpha-amylase enzyme

Fungal alpha-amylase is a starch-degrading enzyme that breaks down the straight chains of starch, specifically amylose and amylopectin, into smaller molecules called dextrins. This enzyme enhances yeast activity and promotes gas production by the yeast in the dough, helping to reduce dough viscosity and increase the bread’s volume. Additionally, alpha-amylase contributes to the browning of the bread. It acts on damaged starch at moderate temperatures and pH, improving the dough’s texture and softness.