Amylase – food additives Powder – soluble Code : WS-001002

 -Definition: the distinctive phytobiochem product from the food enzyme amylase that has a wonderful role in improving the properties of bakery
– the main composition: the amylase enzyme
– the final form: powder – soluble
– commercial units: 25 kg
– code: WS-001002
– dose: the  proportion of the addition of amylase enzyme The food is: 100 – 150 g / ton
– Characteristics:
– The amylase enzyme is an enzyme that analyzes starch as it can break the bonds between multiple sugars which results in the production of short chain dextrin which helps to ferment
– the amylase enzyme has an important role in baking As it has a high mixing ability and its ability to improve Fermentation and its ability to make dough more brittle
– The amylase enzyme is the ability to improve the taste of bread in addition to that it is used during the mixing of doughs in order to break down the starch to smaller particles, which results in improving the fermentation process and the color of the edges and improving the quality of baking roasting also
– the amylase enzyme increases the ability of baked goods to maintain its smoothness, which prevents fragmentation and is given A better face for the cakes and increases the shelf life
– the enzyme amylase provides more fermentable sugars that increase the activity and growth of the yeast in the dough, which results in the production of the largest amount of carbon dioxide gas, thus improving the puffiness and fragility of the dough significantly Yr
– the amylase enzyme activates fermentation by helping the beta-amylase that is already present in wheat grains, which plays a primary role in breaking down the maltose bonds present in the flour while the amylase enzyme completes the process of breaking the maltose bonds to convert into small molecules
– The use of the amylase enzyme in baked goods helps to speed up the time required for fermentation because it produces a greater amount of sugars that can be quickly fermented and therefore works to double the yeast activity
– the amylase enzyme prevents the phenomenon of bread sintering by breaking down maltose into small and simple molecules which results in the production of a loaf Bread suitable for use for several days, and the phenomenon of bread overlay occurs as a result of the presence of dextrin of a much gluey nature in the bread
– the amylase enzyme provided by phytobiokim can withstand different temperatures since it has a high thermal stability
– it also enjoys the amylase enzyme produced by Phytobiochem steadily in different pH levels, which allows it to maintain its role when there is a variation in the pH degree