Fungal alpha amylase enzyme for baking industry

Product Overview

Description

DESCRIPTION
Fungal Alpha-Amylase FAA-5000 is produced from strains of Aspergillus oryzae through submerged fermentation and refining extraction process. It is endoamylase that can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solutions to produce soluble dextrin and a small quantity of maltose and glucose. FAA-5000 has been designed as bread improver and alpha-amylase supplement of flour in food baking.

 

EFFECT OF PH
FAA-5000 can effectively hydrolyze starches at pH from 4.0 to 6.5 with its optimum pH range from 4.8 to 5.4. If greater enzyme stability is preferred, the reaction should be conducted at pH above 5.5;if a faster reaction rate is preferred, the pH should be kept below 5.5. 

EFFECT OF TEMPERATURE
FAA-5000 can effectively hydrolyze starch from 45°C to 55°C with its optimum temperature at 50°C.

 

The temperature versus activity profile of FAA-5000 matches well with the demand of sugars needed by yeasts during dough fermentation. As the dough begins to ferment, the activity of FAA-5000 and yeasts will be enhanced as the temperature rises, i.e. the fungal alpha-amylase constantly hydrolyzes the soluble starches contained in the dough and produces monosaccharides to support yeast proliferation, thus speed up the fermentation and improve the dough quality. When fermentation of the dough is completed and the semi-products begin to be steamed or baked, the yeasts will become inactivated at 60°C and FAA-5000 will lose its activity as well, thus avoid excessive saccharification of the dough which might otherwise lead to stickiness inside the finished products.

 

USAGE GUIDELINES
FAA-5000 is used to extend the shelf life of bread and baked goods. Adding FAA-5000 to dough can result in magnified product volume as well as improved texture and appearance. 

 

The recommended dosage is 0.02~0.05% of flour by weight. The exact dosage will vary among bakeries depending on the kind of flour, the specific formulation, the type of equipment and processes. In practice, it is recommended to conduct baking trials to determine the optimal dosage. 

 

It is important that proper dispersion and mixing of FAA-5000 is achieved to obtain optimal efficiency of the enzyme performance in the process. Due to the small dosage required, it is
recommended to premix FAA-5000 in a dry state first with a small amount of flour, and then add it to the batch over a long enough period of time so as to ensure even mixing with the flour. It is also acceptable to add the enzyme directly to the dough.

 

STORAGE
FAA-5000 has been formulated for optimal stability. Typical shelf-life is six months provided this product is stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if it is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.

 

CERTIFICATES

 

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