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Amylase

guzzie

What kind of Amylase using in the burger bun recipe? The alpha amylase , beta amylase or beer brewing amylase (which consists of both alpha and beta)?

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Shivam_Daryanani_92859

hmm the link seems broken on the recipe.

But I believe it pointed to this one previously.

http://www.amazon.com/Strange-Brew-Amylase-enzyme-lb/dp/B006O93SYQ/ref=sr_1_2?ie=UTF8&qid=1435591223&sr=8-2&keywords=amylase

Please correct me if I am wrong.

guzzie

Thanks, Shivam for the reply. The reason I asked this because Amazon won't ship this product to Thailand. The amylase that available here are alpha,beta and mixed. So,I don't know what to choose.

stenehjemj

Each enzyme just has a different action. The beta cuts randomly in branched starches and makes dextrins. The alpha clips 2 glucose molecules (maltose) from the ends of chains. The yeast can use this maltose as a food source to continue CO2 and alcohol production during proofing. If you mix them you'd get more maltose production than with alpha alone because the alpha can't get near branching points but beta can.

Beta alone won't give you much the yeast can use as a food source. Saccharomyces doesn't digest dextrins so don't use this by itself.

Use the mixed or alpha alone for the proofing effects. Since you'll get more maltose produced with mixed enzymes you may need experiment with different amounts than listed in the recipe.

guzzie

Thank you very much for the information, @Jeff_Stenehjem_54322 . Really appreciate that. I asked the shop about the ratio of the alpha and beta amylase in the mixed amylase they sell but didn't get much detail. They only said it use for brewing beer not for bread. At the moment I use the malt powder when making the burger bun. It turned out soft and has a very nice oven spring but the texture is a bit darker from the colour of the malt powder.