Product Highlights
An amazing enzyme gives desirable product texture, volume, skin color and baking quality in a
cost-effective way:
1. Reduce viscosity of dough
2. Faster fermentation with more sugar content
3. Desirable product texture, volume, skin color and baking quality
4. Extend shelf-life and freshness
Description
Medium temperatureAlpha-Amylase BAA-0200 is made from submerged culture of Bacillus subtilis var. Through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α -1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides. Excessive hydrolysis may result in a small quantity of glucose and maltose.
Application
BAA-0200 is widely applied to baking industry.
Product Characteristics
Declared Enzyme | Alpha-Amylase |
Systematic name | EC 3.2.1.1, 1, 4-α -D-glucan glucanohydrolase |
Activity | 20, 000 U/g (minimum) |
Appearance | Light yellow powder |
Moisture | 8% (Maximum) |
Effect of pH
Optimum pH value 6.0, stable pH range 6.0~7.0, inactivated dramatically with pH below 5.0.
Effect of Temperature
Optimum temperature range 60~70º C(140~158º F), stable temperature below 60º C(140º F). At a temperature range of 70~90º C(158~194º F), the reaction speeds up when the temperature rises while the inactivation also speeds up.
China
