Amylase is the enzyme that turns starch into sugar. It's the quiet engine of brewing and baking — converting a mash into fermentable sugar, feeding yeast in dough, and keeping bread soft — and the reason a cracker turns sweet as you chew.
PAIR's modernist science — how much to use, how it behaves with heat, and what makes it fail — is a Pro feature. The description, nutrition, history and facts stay free.