Product details

GoldCrust^® is one of the key AMGs in baking. It significantly boosts yeast activity and expedites fermentation, resulting in faster crust coloration, heightened oven spring, and amplified volume, enabling reduced baking time without compromising the beloved golden crust consumers crave.  

With GoldCrust^® you can maintain optimal crumb moisture and minimize crust separation, particularly in pre- and par-baked bread and rolls. 

How glucoamylases make bread look better

Glucoamylase, also known as amyloglucosidase, or AMGs in baking, plays a pivotal role in enhancing golden crust aesthetics. By systematically cleaving glucose molecules from starch chains, it intensifies the Maillard and browning reactions, leading to a richer, more vibrant crust color with an appealing appearance, and various additional benefits.

Native starch is a polymer made up of α-D-glucose molecules linked together. Cereal α-amylase randomly cleaves the α-1,4 bonds of damaged or gelatinized starch into smaller fragments called dextrins. Cereal β-amylase then generates maltose from the dextrins with low molecular weight.  

Yeast contains a maltase (α-glucosidase). This breaks the maltose into glucose molecules. This glucose contributes to crust color and is an energy source for the yeast to ferment.  

Sound flour has enough native β-amylase for this process. But it doesn't have enough native α-amylase to produce the dextrins needed. That limits glucose levels in the dough.   

Adding glucoamylase to flour is a method to correct this problem. It cleaves glucose molecules off the ends of the starch polymers.  This cleavage happens mainly at α-1,4 bonds and – more slowly - at-α-1,6 branch points. That releases more glucose to the dough.  

Elevated glucose levels during proofing, baking, and in the final bread yield a spectrum of benefits. This includes an intensified, faster golden crust coloration as the surplus glucose actively participates in the Maillard and browning reactions, predominantly during the later baking stages. Incorporating glucoamylase expedites color development, particularly advantageous for lean recipe loaves and bake-off of par-baked products, resulting in baking time reduction and decreased risk of excessively dry bread, which can lead to flaking.