Amylase

Amylase is an enzyme that breaks down starch into sugars. It is naturally found in the saliva and digestive systems of humans and other animals, as well as in plants and microorganisms like yeast and bacteria. For food use, amylases are typically produced through fermentation using carefully selected strains of bacteria, yeast, or fungi.

Amylase is used in baking to improve dough handling and the texture of bread, making it softer and fresher for longer. It helps break down starches in flour, which can contribute to crust color and crumb structure. It is commonly found in baked goods like breads, buns, and pastries.

Amylase is generally recognized as safe (GRAS) by the FDA for use in food. As an enzyme, it is broken down during digestion and is not absorbed by the body. International bodies like JECFA and EFSA have evaluated amylase and its safety for consumption. No significant health concerns have been identified with its use in typical food amounts.