Amylase Enzyme is a food grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus.
In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability. This hydrolytic enzyme that breaks down starch into dextrin and sugars.
Typically used in the baking industry to increase the loaf volume, lowers the crumb firmness, and keeps bread fresh for longer.
Usually added to bread formulations at a 0.002–0.006 %(20-60ppm) to flour weight.