Maltogenic Amylase
Maltogenic amylase As a special α-amylase, maltagenic amylase can generate maltose, oligosaccharides and small molecule dextrins by hydrolyzing amylopectin,which interferes with the recrystallization of starch and the entanglement of starch granules and protein macromolecules, and delays the...
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Product Introduction
Maltogenic amylase
As a special α-amylase, maltagenic amylase can generate maltose, oligosaccharides and small molecule dextrins by hydrolyzing amylopectin,which interferes with the recrystallization of starch and the entanglement of starch granules and protein macromolecules, and delays the recrystallization of starch granules. Thereby reducing the aging speed of bread and prolonging the preservation time of the face
ITEMS | SPECIFICATION |
Appearance | Light yellow powder |
Temperature adaptation range | 55-65℃ |
PH Value | 4.5-6.0 |
Dosage for bread(ppm) | 20-100 |
Application area:
Maltogenic amylase can be widely used in the processing of toast, whole wheat bread, cake, steamed bread and other flour products. It can delay starch aging and extend the shelf life of pasta products. Improve the softness of the pasta, increase its elasticity and moisture, and enhance the taste of the pasta.
Packaging:
Weight: 10 kg/barrel
SHELF LIFE:
12month
STORAGE &TRANSPORATION:
The product was originally packaged in a cool and dry environment. This product is an active biological agent. It should be protected from light, low temperature, dry and ventilated during transportation and storage.
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