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Ürün ayrıntıları:
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| Ürün adı: | Mantar alfa amilaz | Başvuru: | Pişirme endüstrisi enzimleri |
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| tip: | alfa amilaz tozu | çözünürlük: | Suda çözünür |
| Enzim aktivitesi: | 500U/G-100000U/G | Şunun için kullanın:: | ekmek |
Amylase powder for baking is generally produced by fermentation of Aspergillus niger and is suitable for mild reaction conditions in baking processes. It can moderately hydrolyze the starch in the dough to generate maltose and small molecular dextrin, reduce the viscosity of the dough, improve the plasticity of the dough, improve the softness of bread, Mantou and other flour products, delay aging and regeneration, and extend the shelf life of the product. Specifications:
İlgili kişi: Alice
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