The use of enzymes in the baking industry is not new and has been followed for decades. An enzyme is a protein that makes a chemical change in a biological system. In the baking industry, enzymes break starch into maltose, complex sugar into simple sugar, and protein chains. Bakers are buying enzymes to extend the shelf-life of bread. Having said that, there are plenty of enzymes available in the market that bakers use in baking. And one such enzyme is maltogenic amylase. It is an enzyme that breaks down starch into soft sugar. This enzyme plays a crucial role in the entire baking process. So, in this blog, we’re going to walk you through the uses of the maltogenic amylase enzyme in the baking process. But before we talk about the uses of maltogenic amylase, let us give you a detailed overview of it.
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In simple words, maltogenic amylase is a hydrolytic enzyme that breaks down the starch into soft sugar. The starch, which maltogenic amylase breaks down gets converted into maltose (a sugar made up of two glucose molecules), thus the name maltogenic. It simply means that the maltogenic amylase breaks the starch into the smallest molecules, thereby making sugar soft and durable. Moreover, this baking enzyme also disintegrates the carbohydrate chain to create maltose. Indeed, maltogenic amylase has a positive impact on bread texture during storage by decreasing amylopectin re-crystallization. Thus, it delays starch retrogradation, which ultimately provides long-lasting bread crumb softness.
Having said that, maltogenic amylase plays a crucial role in the digestive system because it is needed to process starch in your diet. Starch is the main source from which people drive glucose, a primary sugar molecule the body uses for energy.
Thanks to maltogenic amylase, which breaks carbohydrates into their simplest units. Therefore, breaking the carbohydrates into maltose (small sugar molecules) is advantageous. Not only is maltogenic amylase used for breaking starch into sugar, but there are many uses for it. Below we’re going to highlight many reasons why bakers use maltogenic amylase in baking.
We all love sweet yet tasty food and bread is not an exception. Bakers try to bring the best taste in the bread they make. That’s the reason they use maltogenic amylase that helps them make bread sweeter in taste. They can use this enzyme in lieu of adding or reducing the amount of sugar required in the bread.
What is responsible for fermentation in bread? Most of you will say, yeast. That’s right. But you must know that yeast needs sugar to ferment the bread, which metabolises the sugar and creates carbon dioxide gas and ethanol. Moreover, the yeast can’t metabolise the sugar found in flour. That’s where maltogenic amylase helps yeast do that work. As yeast can easily metabolise maltose, the amalgamation of yeast and amylase leads to good bread rise, and soft, and spongier crumb.
Who doesn’t love fresh bread coming right from the oven? We all love, right. But what about customers who get it after 1-2 hours of booking. That bread doesn’t remain as fresh as you get it immediately from the oven. That’s why to maintain that freshness in the bread for a long period of time, maltogenic amylase is used in the baking process. This enzyme helps bakers extend the shelf life of bread and make it more tasty and delicious altogether.
The soft bread is loved by all. The fact is that the bread easily gets stale after a period of time, which everyone detests eating. The reason behind staling of bread could be the change in the structure of starch present inside the bread. Once the bread starts baking, the starch gelatinizes, which ultimately gives the bread a nice and soft crumb. Over time, as starch recrystallizes it starts trapping water in the bread. This leads to hard and dry bread. Therefore, amylase slows down this recrystallization process and ultimately extends the bread’s softness and elasticity.
Another reason why bakers use maltogenic amylase in baking is to keep the bread curt darker and thicker. The crust of bread is formed through the Maillard reaction, a chemical reaction between sugar and amino acids, which occurs at high heat. Due to this the amount of sugar present in the bread becomes limited. As you know that the maltogenic amylase makes sugar, it works by increasing the amount of sugar in the bread for the Maillard reaction. This ultimately leads to a darker and thicker crust. There is no doubt that the darker and thicker crust in bread makes it durable.
Spoilage is another factor that makes the bread stale and the main cause of bread spoilage is mould. Since mould loves sugar and moisture, bread is full of both. Since keeping the moulds away from bread is somewhat impossible, maltogenic amylase helps keep them away.
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In modern baking, it's not just about flour, water, and yeast anymore. Behind the scenes, enzymes like fungal amylase play a crucial role in shaping the quality of your dough and the final baked product. Whether you're producing soft sandwich bread, fluffy buns, or artisan loaves, fungal amylase helps improve texture, enhance volume, and extend freshness-all without changing your recipe drastically.
So, what exactly is fungal amylase, and how does it work its magic in dough?
Fungal amylase (Fungal alpha amylase EC 3.2.1.1) is an enzyme typically derived from Aspergillus oryzae, a natural fungus used in food fermentation. It's active in a broad pH range, from acidic to slightly alkaline, and functions best at temperatures between 40°C and 60°C. It breaks down starches in flour into simpler sugars like maltose, which become food for yeast during fermentation. This process boosts the activity of the dough, leading to better rise and improved crumb structure.
Fungal amylase is often used in bread, steamed buns, tortillas, and other baked goods where texture and volume matter.
Fungal amylase creates a more extensible, less sticky dough. This makes it easier to process in both manual and automated systems, especially in high-speed bread lines.
By converting starch into fermentable sugars, fungal amylase feeds the yeast more effectively. This leads to:
Faster fermentation
Better gas retention
Increased dough volume
The enzymatic action results in a softer, finer crumb with improved resilience and mouthfeel. Breads feel fresher for longer and are less prone to crumbling.
Fungal amylase is considered a processing aid, which means it doesn't need to be declared on the label in many countries. This supports clean-label product positioning.
One of the most valuable advantages: fungal amylase helps slow staling. The breakdown of starch helps retain moisture in the crumb, extending the shelf life of baked goods without artificial preservatives.
Fungal amylase enhances gluten development by breaking down excess starch, allowing gliadin and glutenin to bond more effectively. This supports stronger, more elastic dough with better gas retention and crumb structure. Especially helpful when working with low-protein or inconsistent flour, it ensures reliable dough strength and oven spring. By balancing starch breakdown with gluten formation, fungal amylase enables consistent texture, visual appeal, and consumer satisfaction-whether in artisan bread or high-speed production lines.
White and whole wheat bread
Buns and rolls
Pizza dough
Steamed bread and baozi
Flatbreads and tortillas
Premix baking powders and flour improvers
Besides, fungal amylase is used in industrial starch modification, detergent formulations, textile processing, fermentation pretreatment, and as a nutritional supplement in animal feed. Its ability to break down complex starches into simpler sugars makes it a versatile enzyme across multiple sectors, improving efficiency, product performance, and process sustainability.
Fungal amylase is generally recognized as safe (GRAS) when used in food processing. However, in industrial or occupational settings, excessive inhalation of enzyme dust may cause:
Allergic reactions or respiratory irritation in sensitive individuals
Skin or eye irritation with prolonged contact
These effects are typically associated with handling in concentrated or raw form (e.g., powder during manufacturing), not with its presence in finished food products.
When used properly and with standard safety measures (e.g., PPE in factories), fungal amylase is safe and well-tolerated in both food and non-food applications.
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