Food Grade Maltogenic Amylase In Baking

Maltose amylase is a food-grade, medium-temperature starch hydrolase that hydrolyses starch into maltose (a sugar consisting of two glucose molecules) and a certain amount of oligosaccharides, hence the name maltose amylase. Maltose amylase breaks down the starch into the smallest molecules, thus making the sugar soft and durable. Therefore this enzyme plays a vital role in the whole baking process.

Maltose amylase is a common and well-researched enzyme additive. It is safe to use and has so far shown no potential for allergic reactions. In addition, maltose amylase delays starch regrowth by reducing branched-chain starch recrystallisation, ultimately providing long-lasting crumb softness. The enzyme also saves bakeries money by reducing spoilage and substituting ingredients.That's why the application of maltogenic amylase in baking is widespread.

For many bread makers, having bread that stays fresh for a long time is essential. Adding maltose amylase to the bread-making process therefore makes the bread sweeter, improves its softness and elasticity, helps to extend its shelf life and makes it more flavourful.

Maltase amylase can also be used in the production of maltose or malt syrup, as it provides a stable and controlled saccharification process, resulting in a superior product quality.

25kg/ barrel