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Baking - Solution

2025-02-20

Scheme Name: Baking and Processing of Noodle Products

Product Name: Fungal Alpha amylase,Lipase, xylanase, glucose oxidase

Application field: application in bread, biscuits, Mantou and other flour products and improvers;

latest company case about [#aname#]

Baking enzyme

Plan details: The life activities of yeast rely on nitrogen-containing substances and soluble sugars in dough as nitrogen and carbon sources. Monosaccharides are the best nutrients for yeast growth and reproduction. Starch is converted into maltose by amylase, producing a large amount of sugar to meet the needs of yeast growth and reproduction. But if the endogenous amylase content is insufficient, it will form inferior bread. To prevent this situation, fungal alpha amylase should be added when preparing the dough. Fungal alpha amylase is fermented and purified from Aspergillus oryzae. It can hydrolyze the 1,4- α - glycosidic bonds of amylose and amylopectin to produce dextrin and maltose, as well as soluble dextrin and a small amount of maltose and glucose. Long term reaction will produce a large amount of maltose and a small amount of glucose syrup.

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