several videos of CHEFSTEPS (I do like those guys) making various breads: brioche, sliders, rolls, etc.
In each of them, they add a small portion of amylaze as in ingredient. I had no clue what that was, so I went to Wiki.
Oh boy.
Here are some excerpts (full article is at the link). If text is in bold, that's a clue that I'm sitting here shaking my head.
Flour additive
Amylases are used in breadmaking and to break down complex sugars, such as starch (found in flour), into simple sugars. Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2. This imparts flavour and causes the bread to rise. While amylases are found naturally in yeast cells, it takes time for the yeast to produce enough of these enzymes to break down significant quantities of starch in the bread. This is the reason for long fermented doughs such as sour dough. Modern breadmaking techniques have included amylases (often in the form of malted barley) into bread improver, thereby making the process faster and more practical for commercial use.(6)
Alpha amylase is often listed as an ingredient on commercially package milled flour. Bakers with long exposure to amylase-enriched flour are at risk of developing dermatitis(7) or asthma.(smileys/bigeyes.gif
Molecular biology
When used as a food additive, amylase has E number E1100, and may be derived from swine pancreas or mould mushroom.
Bacilliary amylase is also used in clothing and dishwasher detergents to dissolve starches from fabrics and dishes.
Factory workers who work with amylase for any of the above uses are at increased risk of occupational asthma. Five to nine percent of bakers have a positive skin test, and a fourth to a third of bakers with breathing problems are hypersensitive to amylase.
http://en.wikipedia.org/wiki/Amylase#Flour_additive
In each of them, they add a small portion of amylaze as in ingredient. I had no clue what that was, so I went to Wiki.
Oh boy.
Here are some excerpts (full article is at the link). If text is in bold, that's a clue that I'm sitting here shaking my head.
Flour additive
Amylases are used in breadmaking and to break down complex sugars, such as starch (found in flour), into simple sugars. Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2. This imparts flavour and causes the bread to rise. While amylases are found naturally in yeast cells, it takes time for the yeast to produce enough of these enzymes to break down significant quantities of starch in the bread. This is the reason for long fermented doughs such as sour dough. Modern breadmaking techniques have included amylases (often in the form of malted barley) into bread improver, thereby making the process faster and more practical for commercial use.(6)
Alpha amylase is often listed as an ingredient on commercially package milled flour. Bakers with long exposure to amylase-enriched flour are at risk of developing dermatitis(7) or asthma.(smileys/bigeyes.gif
Molecular biology
When used as a food additive, amylase has E number E1100, and may be derived from swine pancreas or mould mushroom.
Bacilliary amylase is also used in clothing and dishwasher detergents to dissolve starches from fabrics and dishes.
Factory workers who work with amylase for any of the above uses are at increased risk of occupational asthma. Five to nine percent of bakers have a positive skin test, and a fourth to a third of bakers with breathing problems are hypersensitive to amylase.
http://en.wikipedia.org/wiki/Amylase#Flour_additive
