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E1100
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AmylaseEnzymes, Stabilisers, Raising agents, Flour treatment agents, Flavour enhancers
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Foodditive is a community site and iPhone application providing comprehensive information on E-numbered food additives. There are hundreds of food additives which may be used to improve the colourAdded to change or intensify colour in food., flavourA natural or artificial compound used to give food a particular taste or smell., texture, or storage life of food.
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Description
Amylase is an enzymeAre proteins used to catalyse (cause or accelerate) a chemical reaction. that hydrolyses (breaks down) starches into simple sugars, and is widely used in bread making to break down complex starches found in flour. Amylase occurs naturally in yeast and when added to flour breaks down the starch to give a sweet taste, and causes the bread to rise as a result of CO2 production. Commercially amylase is used a bread improver/flour treatment agentUsed to improve the manageability of dough during bread making, and improve flour performance during baking. and raising agentReacts with moisture and warmth to produce carbon dixoide bubbles that cause the mixture to rise..
Common Uses
Used in bakery products, baked goods, and breads.
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