Baking Fungal α-Amylase Bread volume Crumb structure Flour correction SBE-03FA of Sunson Industry Group Co., Ltd.

Product

Baking Fungal α-Amylase Bread volume Crumb structure Flour correction SBE-03FA
  • Baking Fungal α-Amylase Bread volume Crumb structure Flour correction SBE-03FA
  • Baking Fungal α-Amylase Bread volume Crumb structure Flour correction SBE-03FA

PRODUCT DESCRIPTION
Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry.
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Description of the Product


PRODUCT DESCRIPTION
Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry.
 
MECHANISM
Fungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as well as volume of baked products.
 
REACTION PARAMETERS
PARAMETERS RANGE
Activity Temperature: 45℃-65℃
Optimum Temperature: 50℃-65℃
Activity: pH4.5-6.0
Optimum: pH4.8-5.5
 
PRODUCT SPECIFICATION
Items Description
Declared Activity*: 100,000 u/g
Physical Form: Powder
Color**: Light yellow
Odour: Normal microbial fermentation odour.
*Definition of Unit: 1 unit of Fungal α-Amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg reducing sugar (in glucose) at 40 ℃ and pH5.0 in 30min.
** Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
 
PRODUCT STANDARD
The product complies with GB1886.174.
 
APPLICATION RECOMMENDATION
For baking industry: The recommended dosage is 2-4g per ton of flour.
The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
 
SAFE HANDLING PRECAUTIONS
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
 
WARNINGS
Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.
 
PACKAGE AND STORAGE
Package 25kgs/drum; 1,125kgs/drum.
Storage Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life:  12 months in a dry and cool place.

For more details or any inquiries you may
visit us at: http://www.chinaenzymes.com, or
contact us at: jeff2020@dingtalk.com. Your will be approached in 24 hrs.

Price of the Product

Price not indicated

Technical Details

SPECIFICATIONS/ PHYSICAL AND CHEMICAL PROPERTIES
Appearance: Powder with good fluidity
Colour: Off-white color
Odour: Normal microbian fermentation odour
pH: 4.0-6.0
Activity Temperature: 40-60℃,
Enzymatic Activity: ≥100,000 u/g (or 120.000 SKB)

DEFINITION OF UNIT
1 unit of amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg reducing sugar (in glucose) at 40℃ and pH5.0 in 30min.

PACKAGING 
25kgs/bag

PRODUCT FUNCTIONS
1.Speed up fermentation and shorten the time;
2.Improve organizational structure of steamed bun and bread, increasing the internal organization of softness and volume;
3.Improve crust color, improving comprehensive quality of bread;

STORAGE
Should be stored in a cool, dry place, aeration, avoiding high temperature.

SHELF LIFE
12 months at 25℃, 24 months at 5℃-15℃ activity remain ≥90%; Increase dosage after shelf life.

NOTICE
1. When mixing the product with flour or starch, please dilute it at 1:10 gradingly;
2. Keep the package hermetic if the product is not completely used.

DOSAGE
0.2-0.4g/100kgs of flour (2-4ppm). The optimum dosage depends on the quality of flour and finally determined by baking or steaming test. It is better to begin test from the smallest quantity.

SAFETY
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

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