Producet Name
Maltogenic amylase TF865S
Product Ingredients
| Ingredient |
Source |
| Maltogenic amylase |
Bacillus subtilis |
| Starch |
— |
Introduction
Maltogenic amylase TF865S is a product prepared by submerged fermentation of preferred bacillus subtilis 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.
Product Characteristics
Physical and chemical indicators
Maltogenic amylase activity:≥1,000 U/g
Appearance: light white to yellow powder
Hygienic index
It meets the requirements of GB 1886.174-2024 National Standard for Food Safety Food Additives Enzyme Preparation for Food Industry.
Effect of pH
The effective pH range of Maltogenic amylase TF865S is 3.0~8.0, and the optimal pH range is 4.0~6.5.
Effect of temperature
The effective temperature range of Maltogenic amylase TF865S is from 25 to 70°C, and the optimal temperature range is from 50 to 65°C.
Product performance
Maltogenic 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.
Benefits
Maltogenic 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 to10~15 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.
Scope of application
Food processing
Dosage
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 |
Recommend dosage |
| Steamed bun & steamed stuffedbun |
20~80 ppm |
2~8 g of 100 kg flour |
| Pancake |
50~150 ppm |
5~15 g of 100 kg flour |
| Toast |
150~300 ppm |
15~30 g of 100 kg flour |
| Prepared bread & whole-wheat bread |
200~500 ppm |
20~50 g of 100 kg flour |
| European soft bread |
200~600 ppm |
20~60 g of 100 kg flour |
| Cake |
1000~1500 ppm |
100~150 g of 100 kg flour |
Usage
Add to flour either directly or by dissolving in water and stirring well.
Storage
Store in a entilated and dry place under 25℃, avoid direct sunlight and long-term contact with the outside world. If there is a cold storage, it is recommended to keep it at 0℃~10℃, which can prolong the shelf life of the product.
Shelf life
12 months
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