Fungal Alpha Amylase 100000SKB Enzyme Used In Baking Industry Customized Enzyme Activity

Fungal alpha-amylase is extracted from Aspergillus oryzalvar through fermentation and refinement. It is an endo amylase that can rapidly hydrolyze the alpha-1,4-glucoside bonds inside the aqueous solutions of gelatinous starch, amylose, and amylopectin, producing soluble dextrin and small amounts of maltose and glucose.

In bread production, it is possible to improve the quality of the dough, increase the volume of the bread, make the bread tissue delicate, evenly porous, and have a good taste; At the same time, it improves the internal structure of Mantou and increases its softness;

Production of high maltose syrup, maltose or high conversion syrup;

Alcohol production is conducive to low-temperature (50-60 ℃) liquefaction, improving alcohol yield and starch utilization.

•Syrup production            •Baking bread production           •alcohol production