Product Details: Fungal amylase is refined from Aspergillus oryzae through deep
cultivation, extraction, and other processes. It is an endoamylase
that can rapidly hydrolyze the alpha-1,4-glucoside bonds inside the
aqueous solutions of gelatinous starch, amylose, and amylopectin,
producing soluble dextrin and small amounts of maltose and glucose.
In bread production, it can improve dough quality, increase bread
volume, make bread tissue delicate, evenly porous, and have a good
taste; At the same time, it improves the internal structure of
Mantou and increases its softness. |
Specifications:
| | Origin | Nanning, Guangxi, China | | Physical properties | Light yellow powder | | Enzyme activity | 5000U/G-100000U/G | | Odor | distinctive smell | | Solubility | soluble in water | | Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) | | Optimal pH value | 4.0-7.0 | | Optimal temperature | Saccharification and fermentation(35-65 ℃), baking(20-75 ℃) | | Product execution standards | GB1886.174-2016 | | Addition amount | Saccharification and fermentation(0.3-0.5%), baking(0.05‰-0.1‰) | | Enzymatic hydrolysis time | Saccharification and fermentation (4-6 hours), baking (0.5-1 hour) | | Certification | HALAL certificate | | ISO Quality System Certification | | FSSC22000 Food Safety System Certification | | Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. | | Outer packaging: cardboard box, cardboard drum. |
Notices: 1. Enzyme preparations are bioactive substances that are
susceptible to the inhibitory and destructive effects of heavy
metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with
them should be avoided during use and storage; 2. For people who are easily sensitive, it may cause
hypersensitivity reactions; Close contact or slight inhalation may
irritate the skin, eyes, and mucosal tissues; During the use of
enzyme products, it is recommended to wear protective equipment
such as masks and eye masks. 3. Moisture proof, light proof, sealed and stored at low
temperature (0-10 ° C) for 18 months. Enzymes experience a certain
loss of enzyme activity during storage, with 5-10% loss of enzyme
activity at 10 ° C for 6 months and 10-15% loss of enzyme activity
at room temperature for 6 months. 4. Extending the storage period or being affected by harsh storage
conditions such as high temperature and humidity can lead to an
increase in usage. |
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