5 Must-Have Features in a Bake Enzymer
The Role of Enzymes in Dough Strength and Elasticity - SwissBake
Sourdough vs yeast: From flavor to shelf life, learn why pros are switching to or blending with sourdough using innovative le’sourdo® powders.
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Struggling with sourdough baking? Discover expert tips to fix flat loaves, gummy crumb, sticky dough, and more—perfect for pros using le’sourdo®.
Enhance baking results with functional ingredients that improve dough strength, moisture retention, and shelf life in breads and cakes.
Simplify sourdough baking! Use dehydrated sourdough for consistent artisan flavour at scale — clean label, shelf-stable, and easy to use.
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why Italian sugo is essential for authentic pizza! Explore how MORCOTE® Pizza Sugo Powder offers chefs quick, consistent, and traditional Italian flavor.
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Understanding protein levels in bread flour, cake flour, multigrain flour, and more! Learn how it affects texture, rise, and gluten formation in bakery flour, gluten-free...
The backbone of baking, flour has evolved into high-performance blends for artisan, commercial, and industrial baking applications.
The health benefits of sourdough and how SwissBake® premix simplifies artisanal baking with rich flavor, better digestion, and perfect texture.
Discover how sourdough powders streamline baking, ensuring consistency, efficiency, and rich flavor—perfect for professional bakers.
Discover how le’sourdo® sourdough powder enhances flavor, consistency, and efficiency in artisan and industrial baking. Elevate your craft with ease
SwissBake® sourdough powder makes artisan baking easier. Achieve authentic sourdough flavors without maintaining a starter
Discover the art of sourdough baking, from making a starter to using sourdough powder for perfect artisan bread. Elevate your baking with SwissBake®
Discover the multifaceted role of sugar in baking. From enhancing moisture and texture to contributing to browning and flavor development, understanding sugar's importanc...
Discover how dough hydration levels affect bread quality. Learn the science behind hydration and how SwissBake® flour and bread mix enhance baking results
Master the art of custard powders and creams. Explore the perfect balance of ingredients for rich, silky desserts with ease and precision.
Add elegance to festive desserts with SwissBake® Snow Sugar. Bake-stable, freeze-stable, and humidity-resistant for a flawless finish on any treat.
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Master Bomboloni with ease using SwissBake® Perfect-Raised Donut Mix, ensuring consistent, fluffy texture and rich fillings every time. Elevate your bakery's offerings!
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An insightful article on the differences & similarities between brownie vs blondie!
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For successful bakery results, precision is paramount; understand the difference between baking powder VS baking soda – the core baking ingredients!
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Mastering the art requires a blend of best practices & honed skills. Understanding and implementing these fundamental elements can elevate not just your baking but also b...
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The tradition of fruit cakes can be traced back to ancient Rome, where they were considered a symbol of good luck and prosperity. Read more!
From sweet to savory, from traditional to exotic, the possibilities are endless. let's explore some waffle topping and pairing inspirations:
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The company is the world’s best Bake Enzymer supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.
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Key factors to consider during healthy baking with protein-rich & high fiber ingredients in traditional bakery products
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Join SwissBake® as we celebrate a decade of excellence and innovation in bakery ingredients. Discover our journey and commitment to quality and creativity
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SwissBake empowers customers with personalization, allowing chefs and bakers to efficiently browse, learn, manage, and order products, improving their overall experience.
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Sourdough starter is basically a fermented mixture of flour, water and different strains of culture and wild yeast, completely nature derived.
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Amylase | Baking Ingredients - BAKERpedia
Cannot cross a branch point (α-1,6 bond)
Dextrins of 10–20 glucose unitsMaltose
Production of starch syrupsSprouting of cereals
Anti-staling agents
Alpha-amylase has the largest effect on dough properties and bread quality
β-amylase 3.2.1.2 Exo-hydrolysis of α(1→4)-D-glucosidic bondsSuccessively removes maltose from the non-reducing ends of starch.
Can not cross a branch point (α-1,6 bond)
Maltose Sprouting of cerealsProvides food for yeast for optimum product volume and color
Amyloglucosidase or glucoamylase (saccharifying enzyme) 3.2.1.3 Exo-hydrolysis of α(1→4)- and α(1→6)-D-glucosidic Glucose Decreases proofing time in low‐sugar and frozen doughProduction of high DE starch syrups
Provides substrate for glucose oxidase to properly function as dough strengthener
Maltogenic amylase 3.2.1.33 Hydrolysis of α(1→4)-D-glucosidic bonds Small dextrins from amylopectin exterior Anti-staling agent Pullulanase (debranching enzyme) 3.2.1.41 Hydrolysis of α-1,6-glucosidic linkages Branches of starch Production of starch syrupsActivity of alpha-amylase
α-amylase only acts on damaged and gelatinized starch. Conversion of starch to dextrins and maltose via α-amylase catalysis takes place as follows:5
Starch + H2O → Dextrins + Maltose
Optimal conditions for α-amylase activity are:
- pH: 5.5–6.0
- Temperature range: 104–140°F (40–60°C)
- Contact time between enzyme and substrate: at least 60 minutes of dough processing
- Water availability: preferably aw of 0.9 or higher
- Amount of damaged and gelatinized starch substrate
- Enzyme dosage relative to substrate: Alpha-amylase is usually added to bread formulations at 0.002–0.006% (20 to 60 ppm) based on flour weight.
The enzymatic activity of α-amylase can be quantified analytically. One unit (1U) is defined as the amount of enzyme needed to release 1 μmol reducing groups, i.e. maltose/min from soluble starch at 25°C at pH 7.0.
α-Amylase can also be quantified indirectly using the Falling Number, RVA or amylograph tests.5
For more information, please visit Clean Label Baking Enzymes.