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Carbohydrase. Any of a group of enzymes (q.v.) that degrade complex carbohydrates (q.v.) into simpler sugars and dextrins (q.v.) and, therefore, are of overriding importance to cereal processing. Carbohydrases of major significance in baking are the amylases (q.v.) that convert starch (q.v.) into fermentable sugars during the dough stage of breadmaking (See also Amylase).