Tortillas, White Corn

Alpha Amylase is a commercial enzyme additive used in baking to lengthen shelf life and extend bread quality. Alpha amylase when added to flours breaks down starch which aids fermentation and retards staling. Adding too much alpha amylase however results in a sticky dough. The most common commercial sources for alpha amylase are fungal (Aspergillus oryzae), bacterial (Bacillus subtilis), and cereal (malted barley and wheat).