α-Amylase, Effective pH range: 3.0-7.5 | Description | α-amylase is produced through liquid submerged fermentation. It can act on the starch part of flour, modify starch in the process of starch gelatinization during baking, and decompose to produce small molecular weight paste of DP2~DP7. Refined, thereby delaying and preventing the aging caused by the interaction between starch and gluten |
| Characteristics |
Effective pH range: 3.0-7.5; optimal pH range: 4.0-6.5 Effective temperature range: 50-70°C; optimal temperature range: 55-65°C. |
| Product Functions |
Increase the shelf life of bakery products; Maintain the elasticity and softness of the product during the shelf life; Improve product quality; Reduce carbon footprint. |
| Application | Used in bakery food making |
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