What You Need to Know
α-amylase hydrolyzes α-1,4 glycosidic bonds in starch polymers, producing maltose and dextrins, while β-amylase further breaks these into glucose, fueling yeast metabolism.
Creates lighter bread with improved volume and prolonged freshness by modifying starch-gluten interactions.
Key Parameters
Temperature
35°C
20°C - 60°C
Time
2 hours
30 minutes - 4 hours
Equipment
Proofing chamberDough scraperBanneton baskets
Steps
- 1.
Baguette tradition (France): Creates open crumb and crisp crust
- 2.
Panettone (Italy): Supports extended fermentation
The Science
Primary Reaction
Starch hydrolysis (EC 3.2.1.1)