Amylase
An enzyme that cuts starch chains into simple sugars. It feeds the fermentation and colours the crust.
Alpha-amylase acts on damaged and gelatinised starch, releasing dextrins and maltose. A deficit (high Falling Number) gives a pale, poorly developed loaf; fungal amylases are then added, easier to dose than malt amylase because they are deactivated earlier in baking (less risk of a sticky crumb).
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.