Starch Modification α Amylase Enzyme

Product Description

Food grade α-amylase for starch modification in bakery

α-amylase TF865S is a product prepared by submerged fermentation of preferred bacillus with liquid, which can act on the starch of flour, modify starch during the starch gelatinization during baking, and decompose and produce DP2-DP7 dextrin in small molecular weight, thereby delaying starch aging and preventing the starch aging due to the interaction between starch and gluten.

Characteristics

Data

Left graph: Effect of TF865S on bread hardness; right graph: Effect of TF865S on bread elasticity.

Blue line: control; red line: 100ppm; green line: 200ppm; purple line: 400ppm

x-axis: days at room temperature; y-axis: hardness (g) and elesticity (%)

α-amylase TF865S can effectively slow down the hardening of bread and maintain the elasticity of bread under different dosages. Adding 400 ppm of this product can maintain the fresh state of bread after 6-7 days from the oven as that after 2-3 days from the oven.

Functions

α-amylase TF865S is used in the processing of bakery foods such as bread and cakes. It has the following functions:

♦ Increase the shelf life of bakery products to 10-15 days;

♦ Maintain the elasticity and softness of products during the shelf life and reduce the return of products due to aging;

♦ Have no excessive effect on dough. It is tolerable in high doses and can be used in combination with other enzymes;

♦ Enhance product quality and brand;

♦ Reduce the carbon footprint.

Range of Use

The processing of bakery goods such as bread and cakes.

Application

Add it to flour directly or after being dissolved in water, and stir well.

Generally, the recommended dosage is 100-500 ppm (i.e., 10-50 g for 100 kg flour). Due to the difference in flour processing degree and production technology, the optimal dosage shall be determined by the user according to the actual conditions. The recommended dosage for different varieties is shown in the following table:

Storage

Store in a cool, ventilated, and dry place below 25 °C. Avoid direct sunlight and long-term contact with the outside environment. If cold storage is available, it is recommended to keep it at 0°C to 10 °C, which can extend the shelf life of the product. 

Safety Instruction

Inhalation of enzymes should be avoided. If the product is splashed on the skin or into the eyes, rinse immediately with water for more than 15 minutes.