Description
Maltogenic Amylases, also known as maltogenic α-amylase and chitotriosidase,are a type of hydrolyzing α-1,4-D-glucoside. An endo amylaseacts on the non-reducing ends of starch and related polysaccharides and oligosaccharides to produce α-maltose.
This product is refined using natural protease derived from Bacillus stearothermophilus.This enzyme generates maltose, oligosaccharides, and dextrins by hydrolyzing amylopectin. It interferes with the recrystallization of starch and the entanglement of starch granules to delay the recrystallization of starch granules, reducing the aging rate of bread and extending its shelf life.
Application
Commonly used in the starch and baking industry, typically 20- 100ppm (2-10g/100kg flour). Thespecific dosage can be adjusted according to the flour quality and processing technology.
Advantages
Improve the softness of flour products and the product texture.
Extending the shelf life of the baked products by delaying the aging rate.
High-temperature-tolerant formula, less usage amount under the same freshness preservation effect.
Customized package size.
Stable supplement and quality for each batch.
Storage
Store at 0~10℃ in an airtight container, keep dry, and avoid direct sunlight. The shelf life is 12 months.
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