베타-아밀라아제 (EC 3.2.1.2) is a saccharifying enzyme critical to the conversion of starch into fermentable sugars. Unlike alpha-amylase, which randomly cleaves internal bonds, beta-amylase acts strictly from the non-reducing end. This produces beta-maltose through inversion of configuration. In bread making, it supplements the flour's 천연 beta-amylase to enhance fermentable sugar availability during dough proofing.
This improves loaf volume, crumb softness, and crust browning through Maillard reactions. In brewing, it is central to mashing, determining wort fermentability and final beer attenuation. Microbial beta-amylases, particularly from Bacillus cereus and Bacillus circulans, offer improved thermostability up to 70 °C. The enzyme is classified as a processing aid under EU Regulation 1332/2008 and listed as GRAS by the FDA (21 CFR 184.1012).