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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

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.

We take excellent product quality of our Food Grade Fungal Alpha-Amylasec Enzyme FAA-5100 for Baking, good reputation, and customer satisfaction as our success criteria. Let us cooperate hand in hand to make a good future. We will always stand ready to cooperate with you.

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