A-Amylase
Application of Alpha Amylase
A-amylase, or the so-called alpha amylase in bread, is an enzyme that catalyses the hydrolysis of starch into sugars. A-amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. The alpha amylase enzyme powder, also known as alpha amylase powder, is a non‐GMO, nonhazardous, feed grade and industrial grade enzyme.
Currently, the alpha-amylases are found to be having wide application in food industry, such as baking, brewing, preparation of digestive aids, production of cakes, fruit juices and starch syrups. As one of the professional enzyme manufacturers in China, Yiming can provide you with different types of alpha amylase for sale at reasonable prices!
Key Benefits of A-amylase in bread baking and Processed-foods
Good thermal stability
Wide application in food processing
Improve the digestibility of fiber in animal feed
Reduce dough viscosity and ease bread staling
Application of Alpha Amylase Enzyme Powder
Amylases are widely used in the processed food industry, such as baking, brewing, the preparation of digestive aids, the production of cakes, fruit juices and starch syrups. Alpha-amylase is widely used in the baking industry. This kind of amylase powder for baking can be added to the bread dough to degrade the starch in the flour into smaller dextrins, which are then fermented by yeast. Adding alpha-amylase to the dough can increase the fermentation speed and reduce the viscosity of the dough, thereby improving the volume and texture of the product.
In addition, it will produce extra sugar in the dough, thereby improving the taste, crust color and baking quality of the bread.
In addition to producing possible compounds, alpha amylase also have anti-stale effects in bread baking, and they improve the softness of baked goods and extend the shelf life of these products.
At present, in the bakery business, the thermostable maltase produced by the stearothermophilus stearothermophilus is commercially used.
Amylase can also be used for clarification of beer or fruit juice, or for pretreatment of animal feed to improve fiber digestibility.
Difference between Alpha and Beta Amylase
Both alpha and beta amylases are enzymes that catalyze the hydrolysis of starch into sugars. Alpha amylase acts at random positions along the starch chain, while beta amylase works from the non-reducing end to promote the decomposition of most sugars. This is the main difference between Alpha amylase and Beta amylase.
Другие товары поставщика
|
|
Colloid |
Application of Colloids in Food Industry
In the food processing industry, the colloid is the one that thickens food, provides adhesion and gel-for... |
|
|
Natural Food Preservatives |
Each year, about 10%–20% of agricultural and sideline products, aquatic products, fruits and vegetables rot around the world, causing huge ec... |
|
|
Calcium Propionate |
As the leading provider of food enhancer, Jiangsu Yiming Biological Technology Co., Ltd. mainly engage in bio-engineering of natural food additivea... |
|
|
Glucose Oxidase |
Glucose oxidase (GOX) is a green enzyme obtained by fermentation and purification of the aspergillus fungal strain. As an important enzyme product ... |
|
|
High Gel Strength Curdlan |
Different gel strength affects the taste, elasticity and crispness of final products. The gel strength is enhanced with the increase in heating tem... |
Все товары поставщика
Похожие товары
