Amylase is an enzyme that can help the starch in steamed buns decompose into soluble saccharides and improve the taste and flavor of the buns.

First, we need to understand the relationship between starch and steamed buns. Starch, which is one of the main components of flour, is added to buns, and the flavor and bite of fresh buns are very good, thanks in part to the sweetness released when the starch is "pasted" in warm water.

Secondly, the amylase enzyme has a very simple mechanism that breaks down complex starch molecules into smaller molecules, such as glucose, galactose, and other soluble sugars. As a result, the buns become fluffier and tastier, and carry a more intense sweet flavor.

Finally, amylase can also make the buns more resistant to storage and freezing and thawing. When steamed buns are stored or frozen, their starch may be subjected to some degree of crystallization and pasting reaction, resulting in a change in their texture. However, with the addition of an appropriate amount of amylase, the starch of the steamed buns can be better decomposed to maintain the original taste and flavor during storage.

In summary, amylase is an essential additive in the production of steamed bread. It can effectively break down the starch in the buns, improve the taste and flavor of the buns, and also improve the storage resistance and freeze-thaw resistance of the buns. If you want to make better-flavored steamed buns, you may want to add the right amount of amylase to make the buns glow with a more enticing aroma and taste.

For the use of amylase in the production of steamed buns, there are a few points to note. First of all, the addition of amylase should master the proper amount, if you use too much, it will make the buns too sweet, too soft and other problems, not conducive to the taste and quality of the buns. Secondly, amylase needs to be added at the appropriate temperature, generally between 60℃-70℃. Too high a temperature will destroy the structure of amylase, which will lead to its loss of action.

In addition, it is worth noting that the action of amylase does not last long, usually only lasts about 30 minutes to 1 hour. Therefore, when making steamed buns, the amylase should be fully mixed with the flour at the right time to give full play to its effect.

Overall, amylase is an important auxiliary agent, which plays an important role in the decomposition of starch in steamed buns and the improvement of taste. The correct use in the production of steamed bread can greatly improve the quality and taste of steamed bread, and is an indispensable and important part of the processing and production of steamed bread.