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Antistaling maltogenic amylase for fresh keeping of baked products
A raw starch degrading enzymes often used in baking to maintain the freshness of baked products and their extend shelf life
Product comparison reference
price:
yuan
Sample application
Product advantages
Prevent retrogradation of starch and extend shelf life of baked products
Keep softness and moistness of bakery products
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
Used in baking to maintain the freshness of baked products and extend their shelf life
Pasta/noodles
Baking
Product Description
The product is a bacterial amylase designed specifically for the applications in flour and baking. It’s produced by submerged fermentation of Bacillus subtills. The enzyme is a raw starch degrading amylase capable of working on starch granules to produce maltose.
APPLICATIONS
l Improve texture of bread or steamed bun;
l Improve softness and elasticity of bread or
steamed bun;
l Retard staling of starch, extend shelf life of
bread and steamed bun greatly;
l Exert little negative effects on dough handling
properties and final product quality.
REACTION PARAMETERS
|
CONDITION |
RANGE |
|
Activity
Temperature |
30℃-80℃ |
|
Optimum
Temperature |
55℃-65℃ |
|
Activity pH |
4.0-7.0 |
|
Optimum pH |
4.5-5.5 |
PRODUCT STANDARD
The product complies with GB1886.174.
|
No. |
ITEMS |
INDEX |
|
|
1 |
Particle size (%
<100 mesh) /(%) |
≥99 |
|
|
2 |
≤8.0 |
||
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
|
4 |
Arsenic/(mg/kg) |
≤3.0
|
|
|
5 |
Total viable
count/(CFU/g) |
≤50000
|
|
|
6 |
Coliform
Bacteria/(CFU/g) |
≤30 |
|
|
7 |
Escherichia coli |
(CFU/g) |
<10 |
|
(MPN/g) |
≤3.0 |
||
|
8 |
Salmonella/(25g) | ||
