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Baking maltogenic amylase SEB-01FR
A bacterial amylase preparation for flour standardization and steamed bun making to improve crumb structure, freshness and shelf life extension.
Product comparison reference
price:
yuan
Sample application
Product advantages
Improve texture of bread or steamed bun
Improve softness and elasticity of bread or steamed bun
Retard staling of starch
extend shelf life of bread and steamed bun greatly
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
Used as a baking aid or flour additive
Flour standardization
Pasta/noodles
Baking
Product Description
The product is a bacterial amylase designed
specifically for the applications in flour and baking. It’s produced by
submerged fermentation of Bacillus subtills. The enzyme is a raw starch
degrading amylase capable of working on starch granules to produce maltose.
APPLICATIONS
l Improve texture of bread or steamed bun;
l Improve softness and elasticity of bread or
steamed bun;
l Retard staling of starch, extend shelf life of
bread and steamed bun greatly;
l Exert little negative effects on dough handling
properties and final product quality.
REACTION PARAMETERS
|
CONDITION |
RANGE |
|
Activity
Temperature |
30℃-80℃ |
|
Optimum
Temperature |
55℃-65℃ |
|
Activity pH |
4.0-7.0 |
|
Optimum pH |
4.5-5.5 |
PRODUCT STANDARD
The product complies with GB1886.174.
|
No. |
ITEMS |
INDEX |
|
|
1 |
Particle size (%
<100 mesh) /(%) |
≥99 |
|
|
2 |
≤8.0 |
||
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
|
4 |
Arsenic/(mg/kg) |
≤3.0
|
|
|
5 |
Total viable
count/(CFU/g) |
≤50000
|
|
|
6 |
Coliform
Bacteria/(CFU/g) |
≤30 |
|
|
7 |
Escherichia coli |
(CFU/g) |
<10 |
|
(MPN/g) |
≤3.0 |
||
|
8 |
Salmonella/(25g) | ||
