Fungal Alpha Amylase – Powdered Enzyme (Aspergillus oryzae)

This powdered fungal alpha amylase, derived from Aspergillus oryzae and produced using DSM technology, is primarily used in brewing to support starch conversion and improve mash performance. It is a targeted enzyme that breaks 1,4 starch linkages, reducing large starch molecules into dextrins and small amounts of maltose. Because it does not break 1,6 linkages, its action is naturally self-limiting, giving brewers greater control over body and fermentability.

In brewing, this enzyme is especially helpful when:

• Producing very light or highly attenuated beers

• Brewing with high adjunct levels such as rice or corn

• Addressing residual starch haze

• Improving mash liquefaction and conversion efficiency

Used during the mash stage, it can help prevent starch-related clarity issues and improve consistency from batch to batch. A typical starting point is about 1 teaspoon per batch, adjusting depending on grain bill and desired results.

Beyond brewing, fungal alpha amylase also plays an important role in baking. In bread making, it converts starch into small amounts of fermentable sugars that feed yeast during proofing. This supports stronger fermentation, improved rise, better crust colour, and enhanced browning. In controlled amounts, it can improve crumb softness and overall texture. As with brewing, careful dosing is important, since excessive use can lead to overly soft or gummy structure.

It is also used in certain food processing applications, including soy and tofu production, where controlled starch breakdown can assist with texture and processing efficiency.

This powdered format is easy to measure and store. Keep sealed in a cool, dry place to maintain activity.

Whether you’re refining mash performance, improving bread texture, or solving starch challenges, fungal alpha amylase is a precise and versatile tool.