Tag: Fungal alpha amylase

According to King Arthur Baking, the primary enzyme added to their flour is fungal alpha-amylase, a natural additive that helps with yeast performance. This key ingredient ensures consistent baking results by controlling the breakdown of starches into sugars, which in turn fuels yeast during fermentation.

According to the European Food Safety Authority (EFSA), the use of alpha-amylase under its intended conditions in food processing does not typically raise safety concerns. Fungal alpha-amylase is a widely used food additive, and its safety is backed by extensive regulatory testing, although specific allergen risks exist, particularly with occupational exposure.

In 2023, the King Arthur Baking Company began a transition away from malted barley and toward a more consistent enzymatic additive in some of their wheat flours. This additive, fungal alpha-amylase, is a key enzyme in King Arthur flour that ensures reliable dough performance, better yeast activity, and superior baked goods.

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.