Slider buns

Van_DeKraken_326426

Hello all! I made the cs's slider buns recipe just now, but used trehalose instead of amylase. To my disappointment, the bread came out gummy and coats the tongue like slime. Could the trehalose caused such a texture?

brian_martin2001

Why would you replace amylase with trelahose? Trelahose is a disaccharide carbohydrate made of 2 a-glucose molecules. Amylase is an enzyme that breaks down complex starch carbohydrates into fermentable sugars.