The Introduction of Fungal Alpha-Amylase
For years, King Arthur flour often contained malted barley, a natural source of enzymes, to aid in baking performance. However, due to the inherent variability of malted barley, the company sought a more consistent and reliable alternative. The solution was fungal alpha-amylase, an enzyme derived from fungi. This switch allows for precise control over the flour's enzymatic activity, leading to more predictable and uniform results for bakers using King Arthur's all-purpose and bread flours. It is a very small percentage of the total product and is a common additive across the baking industry.
How the Enzyme Benefits Baking
Fungal alpha-amylase works by breaking down starches present in the flour into simple sugars. These sugars are then readily available to the yeast, which consumes them to produce carbon dioxide and ethanol during fermentation. This process is critical for several desirable characteristics in baked goods:
- Improved Dough Rise: With a steady supply of sugar, yeast activity is more vigorous and predictable, resulting in a consistent and robust rise. This is particularly beneficial for high-volume loaves and baked goods with an open crumb structure.
- Enhanced Crust Color: The increased availability of simple sugars, particularly on the surface of the dough, fuels the Maillard reaction during baking. This reaction is responsible for the attractive golden-brown color and complex flavor profile of a well-baked crust.
- Softer Crumb Texture: The enzymatic action helps to break down starches, which can contribute to a softer, more delicate crumb structure. This makes for a more tender and appealing final product.
- Extended Shelf Life: By modifying the starch, the enzyme helps to delay the staling process, known as starch retrogradation. This keeps bread softer for longer and maintains its fresh texture.
- Consistency: Unlike the natural variability found in malted barley, the standardized activity of fungal alpha-amylase ensures consistent flour performance from bag to bag.
Malted Barley vs. Fungal Alpha-Amylase
King Arthur's transition from malted barley to fungal alpha-amylase was a deliberate choice to improve product consistency and sustainability. Here is a comparison of the two additives.
| Feature | Malted Barley | Fungal Alpha-Amylase |
|---|---|---|
| Source | Sprouted and dried barley grain | Fungi (e.g., Aspergillus oryzae) |
| Consistency | Can vary from batch to batch depending on the grain harvest | Provides highly consistent and controlled enzyme activity |
| Production | Water and energy-intensive malting process | Lab-processed with a smaller environmental footprint |
| Baking Effect | Supplies enzymes (including amylase) to feed yeast | Supplies a specific, consistent dose of alpha-amylase for optimal yeast performance |
| Labeling | May be listed as 'malted barley flour' or similar | Listed simply as 'enzyme' in ingredients |
Addressing Sourdough Concerns
When the ingredient change was announced, some sourdough bakers voiced concerns that the enzyme might interfere with the natural fermentation of their sourdough starters. However, many have since reported no negative impact on their starters or final loaves. The added alpha-amylase simply provides a consistent source of food for the yeast and lactobacillus bacteria in the starter, ensuring a reliable fermentation process. Some bakers even find that the consistent enzyme activity provides a more predictable and robust sourdough rise. It is a misconception that the enzyme is inherently bad for sourdough; it is simply a tool to enhance fermentation efficiency and consistency. The key for many sourdough bakers is simply to adapt their feeding and proofing schedules to the flour's new, reliable performance.
Conclusion
The enzyme in King Arthur flour is fungal alpha-amylase, an additive that has replaced the traditional use of malted barley for more consistent baking results. This enzyme is crucial for breaking down starches, providing a steady food source for yeast, and improving dough rise, crust color, and crumb texture. While some bakers may have initial reservations about any change to their ingredients, the use of fungal alpha-amylase offers reliable performance and extended freshness, benefiting both home and professional bakers. For more on how these enzymes function, a resource like BAKERpedia provides detailed insights into amylase in baking.
