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Starch Modification α Amylase Enzyme

Product Details:
Place of Origin: China
Brand Name: Sunhy Food-grade Amylase
Certification: ISO9001
Model Number: TF865S
Payment & Shipping Terms:
Packaging Details: 25kg/drum
Payment Terms: L/C, D/A, D/P, T/T

Detail Information

Classification: Food-grade Enzyme Technology: Submerged Liquid Fermentation
Form: Powder Color: Light White To Off-white
Shelf-life: 12 Months If Stored Under 25 °C Application Scope: Bakery
High Light:

Starch Modification α Amylase Enzyme


Food Grade α Amylase Enzyme


α Amylase Food Grade Enzymes

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.

Composition Source
α-amylase Bacillus subtilis
Corn starch


♦ Physical and chemical indicators

α-amylase activity: ≥1,000U/g;

Appearance: light white to off-white powder.

♦ Health indicators

Meet the requirements of National Food Safety Standard - Food Additive Enzyme for Food Industry (GB 1886.174-2016).

♦ Effect of pH

The effective pH range of α-amylase TF865S is 3.0-7.5, and the optimal pH range is 4.0-6.5.

♦ Effect of temperature

The effective temperature range of α-amylase TF865S is 50-70°C, and the optimum temperature range is 55-65°C.


Starch Modification α Amylase Enzyme 0

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.


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.

Starch Modification α Amylase Enzyme 1

Range of Use

The processing of bakery goods such as bread and cakes.


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:

Application Suggested dosage
Steamed bun/steamed stuffed bun 20-80ppm for 100 kg flour 2-8 g
Pancake 50-1 50ppm for 100 kg flour 5-15 g
Toast 150-300ppm for 100 kg flour 15-30 g
Prepared bread/whole-wheat bread 200-500ppm for 100 kg flour 20-50 g
Europe soft bread 200-600ppm for 100 kg flour 20-60 g
Cake 1000-1500ppm for 100 kg flour 100-150 g


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.

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