The maltose figure of flour as affected by additions of malt and fungal amylase

Abstract In flour suspensions a substantial proportion of malt α‐amylase is adsorbed from solution by the damaged starch in flour whereas much smaller proportions of fungal amylase are adsorbed under similar conditions. The greater adsorption of malt α‐amylase by damaged starch is mainly responsible for the enhanced effect of malt in the maltose test. Only about 60–70% of malt α‐amylase appears to be capable of being adsorbed by flour, and this suggests that the enzyme contains at least two components differing in their adsorption characteristics.