Pro Tip : The ability of amylases to hydrolyze starch into fermentable sugars makes them indispensable for bakers seeking ...

When this happens, the starch is converted into a simple sugar called maltose. If the grain is then dried and toasted, the maltose darkens in colour and takes on a rich, smoky caramel flavour that ...

We found that this nanoenzyme of approximately 30 nanometre size has remarkable heterogeneous catalytic properties to rapidly degrade starch into maltose at room temperature," said Prof.