Amylase Activity and Sugar Availability in Dough
Flour contains little free sugar; alpha- and beta-amylase liberate maltose from damaged starch granules, and that maltose is the primary fermentable substrate for the starter. Excessive amylase, as from sprouted grain or high falling-number deficiency, over-liquefies starch and yields a slack, gummy crumb.
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Flour contains little free sugar; alpha- and beta-amylase liberate maltose from damaged starch granules, and that maltose is the primary fermentable substrate for the starter. Excessive amylase, as from sprouted grain or high falling-number deficiency, over-liquefies starch and yields a slack, gummy crumb.
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