Enzyme preparations type bakery additive, bacterial alpha amylase

Product Highlights 

An amazing enzyme gives desirable product texture, volume, skin color and baking quality in a cost-effective way: 
1.Reduce viscosity of dough 
2.Faster fermentation with more sugar content 
3.Desirable product texture, volume, skin color and baking quality 
4.Extend shelf-life and freshness 

Description
Medium temperature AlphaAmylase BAA-0040 is made from submerged culture of Bacillus subtilis var. Through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α -1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides.Excessive hydrolysis may result in a small quantity of glucose and maltose. 

Application

BAA-0040 is widely applied to baking industry. 

Product Characteristics

Effect of pH 
Optimum pH value 6.0, stable pH range 6.0~7.0, inactivated dramatically with pH below 5.0 

Effect of Temperature 
Optimum temperature range 60~70º C(140~158º F), stable temperature below 60º C(140º F). At a temperature range of 70~90º C(158~194º F), the reaction speeds up when the temperature rises while the inactivation also speeds up.

Kosher Certificate

Office Building Outlook

Raw material warehouse 

Any needs for enzyme, please feel free to contact us!