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Fungal amylase Sunson SBE-03FA for bread proofing volume and crumb structure
Fungal alpha-amylase is used as flour improver or baking aid to boost dough fermentation, able to improve crumb texture, softness and increase volume of baked products
Product comparison reference
price:
yuan
Sample application
Product advantages
Speed up dough fermentation and reduce proofing time
Improve crumb texture and softness
Increase volume
Improve crust color and overall bread quality
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
Used as additive for flour standardization or baking aid
Flour standardization
Baking
Product Description
Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce
oligosaccharides and a small amount of dextrin. The product performs well in
flour mills and bakeries.
MECHANISM
Fungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of damaged
or gelatinized starch and soluble dextrin randomly, giving rise to maltose,
maltotriose, other oligosaccharides and a small amount of dextrin which is
beneficial for flour correction, yeast growth and crumb structure as well as
volume of baked products.
REACTION PARAMETERS
|
PARAMETERS |
RANGE |
|
Activity Temperature |
45℃-65℃ |
|
Optimum Temperature |
50℃-65℃ |
|
Activity pH |
4.5-6.0 |
|
4.8-5.5 |
PRODUCT SPECIFICATION
|
ITEMS |
DESCRIPTION |
|
Declared Activity* |
100,000 u/g |
|
Physical Form |
Powder |
|
Color** |
Light yellow |
|
Odour |
Normal microbial
fermentation odour. |
*Definition of
Unit: 1 unit of Fungal
α-Amylase equals to the amount of enzyme which hydrolyzes soluble starch to get
10mg reducing sugar (in glucose) at 40℃ and pH5.0 in 30min.
** Color can vary
from batch to batch. Color intensity is not an indication of enzyme activity.
PRODUCT STANDARD
The product complies with GB1886.174.
|
No. |
ITEMS |
INDEX |
|
|
1 |
Particle size (%<100 mesh) |
≥99 |
|
|
2 |
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