Linked from

The 11 pages that link to Amylase, each with the reason it gives.

• StarchRelated: Amylases begin the breakdown of starch during digestion and in germinating seeds.

• SourdoughRelated: Flour amylases release sugars that sourdough yeasts and bacteria can ferment.

• Dog domesticationRelated: Some dog populations carry extra copies of an amylase gene, associated with adapting to starch-rich diets.

• MaltoseRelated: Amylase digestion releases maltose and related short carbohydrates from starch.

• KojiRelated: Koji mold produces amylases that release fermentable sugars from grain.

• MaltingRelated: Amylases formed or activated during germination enable starch conversion in brewing.

• Rye breadRelated: Excess activity can leave rye bread gummy by weakening its starch structure.

• Sourdough starterRelated: Flour enzymes make sugars available to fermenting starter microbes.

• Rice milkRelated: Enzymatic starch breakdown can make rice milk sweeter and less viscous.

• Sourdough fermentationRelated: They supply the sugars both yeast and bacteria ferment during the long bulk.