Amylase

Alpha-amylase-  They chop starches in half, reducing the chains into one, two and three molecules of glucose. This process is called Liquefication or Dextrinization. 

Alpha- works best at temps of 149f - 153f.

Beta-amylase- They "nibble" on the ends of the long starch chains. This process is called Saccharification. 

Beta- Works best at temps of 126f -144f.


For the best conversion of starches to fermentable sugars Alpha and Beta have to work together.