Eliminating Turbidity Papaya Papain Enzyme Liquid Papain Protease Enzyme
Contact Person : Gina
Phone Number : +862787537736
Detail Information |
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Classification: | Food-grade Enzyme | Form: | Powder |
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Color: | Greyish White To Light Yellow | Application Scope: | Bread Making |
Highlight: | Greyish White Bread Improver Enzyme,Food Grade Glucoamylase And Alpha Amylase,Papain Glucoamylase And Alpha Amylase |
Product Description
Food grade bread improver enzyme containing α-amylase papain and glucoamylase
Sunhy Bread Improver is a compound enzyme consisting of fungal α-Amylase, papain, and glucoamylase. The product can hydrolyze the α-1-4 glycosidic bonds of amylose and amylopectin, generating soluble dextrin, maltose, and glucose, the nutrients for yeast in bread fermentation.
The product can also hydrolyze the β-1,4 glycosidic bonds in xylanase, and generate xylose, arabinose, and xylo-oligosaccharide such as xylobiose, which can soften the dough and increase the gas capability.
Sunhy Bread Improver can be applied to standard bread making, as well as high-fat, high-sugar bread requiring long fermentation time.
Composition | Activity |
α-Amylase | ≥15,000 U/g |
Papain | ≥600U/g |
Glucoamylase | ≥100U/g |
Distract Phosphate | -- |
Benefits
- Accelerate the fermentation process, shorten the fermentation time;
- Increase the elasticity of the dough;
- Lower the damage rate, improve the bread quality, and increase the volume;
- Soften the bread tissue, improve the taste.
Application
Recommend dosage is 50-80ppm (as 5~8g/100kg flour). Dosage can be adjusted by request.
Add directly to the flour and mix well, or pre-dissolved in water and mix with flour.
Storage
Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.
Shelf-life
12 months at room temperature (25℃).
Safety
Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.
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