Maltogenic amylase

Maltogenic amylase acts on the ends of starch chains, breaking them down into maltose, which is why it is referred to as “maltogenic.” This enzyme operates at higher temperatures than fungal amylase and primarily acts on gelatinized starch. Unlike fungal amylases, maltogenic amylase does not significantly contribute to increasing the volume of the product. However, it has a notable positive effect on extending shelf life, enhancing the softness and moisture content of the bread, improving the color of the crust, and delaying staleness. For these reasons, maltogenic amylase, often called “freshness enzymes,” is commonly used in breads and fermented products, including soft-textured breads, croissants, hamburger buns, and other packaged goods with a long shelf life.