Tag: Flour enzymes

Over 90% of commercial bread flour in the U.S. contains added enzymes or other improvers to standardize baking performance. In King Arthur flour, the key enzyme added is fungal alpha-amylase, a carefully sourced ingredient that ensures consistency and dependable results for home bakers.

Over 12,000 years ago, after the agricultural revolution, humans began to rely on starch as a dietary staple. The secret to transforming this complex carbohydrate in flour into simple sugars for baking lies with a powerful enzyme family called amylase. This conversion is a fundamental process in creating everything from fluffy bread to a perfectly browned crust.

Did you know King Arthur is America's #1 organic flour brand, based on recent unit sales? When examining what are the ingredients in King Arthur organic flour, bakers will find a straightforward list of high-quality, responsibly sourced components.