E1100 Enzyme Fungal Alpha Amylase For Bread Making

Fungal alpha-amylase is an enzyme derived from fungi that catalyzes the hydrolysis of starch molecules into smaller sugars such as maltose and glucose. This enzyme plays a crucial role in various industries, including baking, where it is used to improve dough handling properties, enhance fermentation, and contribute to the texture and volume of bread. Fungal alpha-amylase is widely employed in commercial bread production to achieve consistent and high-quality bread products.

One of the main advantages of using fungal alpha-amylase in bread-making is that it improves the baking process significantly. By breaking down the complex molecules into simpler ones, the yeast can effectively ferment and produce more carbon dioxide, which makes the bread rise more evenly and consistently. This results in bread that is softer, lighter, and more palatable.

Moreover, fungal alpha-amylase is an incredibly versatile enzyme and can be used in a variety of baking applications. It is especially effective in making whole-grain bread, as it helps to break down the complex fibers and make the bread more digestible. This is particularly important for people who are sensitive to gluten or have digestive issues.

Another great thing about fungal alpha-amylase is that it is derived from natural sources, such as fungi and bacteria. This makes it a great alternative to synthetic additives and chemicals that are often used in commercial food production.

Fungal alpha-amylase is a natural enzyme that can break down complex carbohydrates like starch into simple sugars, which yeast can ferment more readily. When added to bread dough, fungal alpha amylase helps to improve the fermentation process, resulting in faster and more consistent dough rising and a higher quality bread product.

In addition to its role in bread-making, fungal alpha amylase has many other applications in the food industry. It is commonly used in the production of high fructose corn syrup, a sweetener used in many food products. Fungal alpha-amylase is also used to improve the texture of fruit juices, prevent crystallization in candy and frosting, and enhance the flavor and aroma of beer.

Fungal alpha-amylase is not only useful in the food industry but also in the pharmaceutical industry. It helps to break down starch-based medications, making them easier to administer and more effective.

25kg/bag