Is there a substitute for amylase in baking?

Amylase is an enzyme that helps break down starch into sugars, which is important for the fermentation process in baking. There are a few substitutes that can be used for amylase in baking, including:

* Malted barley flour: Malted barley flour is made from barley that has been allowed to germinate, which activates the amylase enzymes. It can be used as a direct substitute for amylase in baking.

* Diastatic malt powder: Diastatic malt powder is a concentrated form of amylase enzymes. It can be used in smaller amounts than malted barley flour, and it is often used in combination with other flours to improve the fermentation process.

* Honey: Honey contains a small amount of amylase enzymes, so it can be used as a substitute for amylase in baking. However, it is important to use honey in moderation, as it can also add sweetness and moisture to the baked goods.

When using a substitute for amylase in baking, it is important to adjust the amount of flour and water in the recipe. This is because the amylase enzymes help to break down the starch in the flour, which can affect the texture and consistency of the baked goods. It is also important to note that some substitutes for amylase, such as honey, can add additional sweetness and moisture to the baked goods, so it is important to adjust the recipe accordingly.