Application

FoodZyme™ A

  • Name:Ethan
  • Position:Enzyme preparation r&d engineer
  • Research direction:Offering a complete portfolio of single-activity enzymes in the bakery.

Foodzyme™ A is a group of amylases which can improve oven spring, improve softness and extensibility and gas retention, increase volume, improve gassing power, increase softness, help in fermentation, improve color and taste improve freshness and shelflife.

The vast majority of enzymes are simple proteins. In bread making, we are mostly concerned with the enzyme amylase. The main function of amylase in wheat flour is to break down complex starches into simple sugars.

FoodZyme ™ A
FoodZyme ™ A
FoodZyme AB
Description Amylase
Effective material Bacterial endo Alpha-Amylase produced by fermenting a selected strain of Bacillus amyloliquefaciens
Application FoodZyme AB used in the bakery as it catalyzes the hydrolysis of starch (Alpha 1-4 glucosidic linkages)
the thermal stability of FoodZyme AB is higher than those of alpha Amylases from fungal sources
Function improve oven spring, improve softness and extensibility and gas retention, increase the volume
Dosage 5-50 ppm
FoodZyme AF100
Description Amylase
Effective material Fungal Alpha-Amylase produced by fermenting a selected strain of Aspergillus oryzae
Application FoodZyme AF100 used in the bakery as it acts on damaged starch which produced during the milling process by
hydrolysis it producing sugar that helps in fermentation
Function increase volume, improve gassing power, increase softness, help in fermentation
Dosage 3-15 ppm
FoodZyme AF150
Description Amylase
Effective material Fungal Alpha-Amylase produced by fermentions a selected strain of Aspergillus oryzae
Application FoodZyme AF150 used in the bakery as it acts on damaged starch which produced during the milling process
by hydrolysis it producing sugar that helps in fermentation
Function increase volume, improve gassing power, increase softness, help in fermentation
Dosage 2-8 ppm
FoodZyme AMG
Description Amylase
Effective material Amyloglucosidase system derived from a selected strain of Aspergillus niger
Application FoodZyme AMG can hydrolyze sequentially both Exo alpha 1,4 and alpha 1,6 glucosidic linkages and release glucose units
Function improve color and taste, improve the crust, increase volume and act on oven spring
Dosage 15-100 ppm
FoodZyme A Fresh
Description Amylase
Effective material FoodZyme A Fresh is Amylolytic enzyme system prepared from selected strains of Rhizopus and Aspergillus
Application FoodZyme A Fresh designed to improve freshkeeping in bread
Function improve freshness, improve softness and shelflife
Dosage 15-100 ppm

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