Maltogenic amylase

Maltogenic amylase As a special α-amylase, maltagenic amylase can generate maltose, oligosaccharides and small molecule dextrins by hydrolyzing amylopectin,which interferes with the recrystallization of starch and the entanglement of starch granules and protein macromolecules.

maltogenic amylase in baking

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Lipase

Glucose Oxidase

Content

As a special α-amylase, maltagenic amylase can generate maltose, oligosaccharides and small molecule dextrins by hydrolyzing amylopectin,which interferes with the recrystallization of starch and the entanglement of starch granules and protein macromolecules, and delays the recrystallization of starch granules. Thereby reducing the aging speed of bread and prolonging the preservation time of the face

ITEMS	SPECIFICATION
Appearance	Light yellow powder
Temperature adaptation range	55-65℃
PH Value	4.5-6.0
Dosage for bread(ppm)	20-100

Application area: Maltogenic amylase can be widely used in the processing of toast, whole wheat bread, cake, steamed bread and other flour products. It can delay starch aging and extend the shelf life of pasta products. Improve the softness of the pasta, increase its elasticity and moisture, and enhance the taste of the pasta.

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