Amyloglucosidase

Amyloglucosidase, also known as glucoamylase, is an enzyme from the amylase family. It breaks down amylopectin, starch, dextrin, and maltose into glucose. Since glucose feeds yeast, amyloglucosidase enhances fermentation, boosting the dough’s leavening power. Additionally, this enzyme promotes the browning of bread, as glucose contributes to the Maillard reaction, which forms brown pigments from the interaction of proteins and sugars. In high concentrations, amyloglucosidase can also impart a sweet taste to the bread.