Determination of the Direct Activity of the Maltogenic Amylase from Geobacillus stearothermophilus in White Bread

An assay-based method was developed to determine the residual activity of the maltogenic amylase from Geobacillus stearothermophilus in white bread. It was found that the important step for amylase extraction from the bread matrix was the addition of 10% (w/v) maltodextrin in the extraction buffer. The endogenous amylase activity in dough was investigated, and its inactivation during bread baking was proven. Thus, all amylase activities measured...