One of the two primary enzymes responsible for breaking starch down into sugar. Alpha amylase is most active in the upper range of mashing temperatures (155F-160F) and is responsible for producing higher-order (larger) sugars which are less fermentable, producing a beer with more body.
One of the diastatic enzymes that convert starches to fermentable sugars. Known as the "liquefying" enzyme. Converts soluble starch to dextrin.
One of two main enzymes used in starch to sugar creation in malted grain mashing.
A diastatic enzyme produced by malting barley. Attacks the 1-4 links of straight chains.
An enzyme which effects a random fragmentation of starch chains by rupture of 1,4-alpha-glucosidic bonds. Bacterial a-amylase is used for starch liquefaction in the "front end" or first stage of glucose syrup and dextrose manufacture. It is also used to produce maltodextrins.