Amylase Enzyme

Amylase enzymes are proteins that help break down starches into sugars. They are naturally found in the bodies of humans and other animals, as well as in plants like grains. In food production, amylases are often produced through fermentation using specific microorganisms, like bacteria or fungi.

Manufacturers add amylase enzymes to baked goods like crackers and breads to improve dough texture and promote leavening. They help break down starches in flour, which can make the dough more pliable and contribute to a softer crumb and better browning in the final product.

Amylase enzymes are generally recognized as safe (GRAS) by the FDA for use in food. They are naturally present in the digestive system and play a key role in breaking down carbohydrates. International bodies like JECFA have evaluated amylases, and they are widely used in food processing without significant health concerns at typical intake levels.