Food grade bread improver enzyme containing α-amylase papain and glucoamylase
Sunhy Bread Improver is a compound enzyme consisting of fungal α-Amylase, papain, and glucoamylase. The product can hydrolyze the α-1-4 glycosidic bonds of amylose and amylopectin, generating soluble dextrin, maltose, and glucose, the nutrients for yeast in bread fermentation.
The product can also hydrolyze the β-1,4 glycosidic bonds in xylanase, and generate xylose, arabinose, and xylo-oligosaccharide such as xylobiose, which can soften the dough and increase the gas capability.
Sunhy Bread Improver can be applied to standard bread making, as well as high-fat, high-sugar bread requiring long fermentation time.
| Composition |
Activity |
| α-Amylase |
≥15,000 U/g |
| Papain |
≥600U/g |
| Glucoamylase |
≥100U/g |
| Distract Phosphate |
-- |
Characteristics
Effective pH range: 3.0-8.0; optimal pH range: 4.0-7.5
Effective temperature range: 20-70℃; optimal temperature range: 35-55℃.
Benefits
- Accelerate the fermentation process, shorten the fermentation time;
- Increase the elasticity of the dough;
- Lower the damage rate, improve the bread quality, and increase the volume;
- Soften the bread tissue, improve the taste.
Application
Recommend dosage is 50-80ppm (as 5~8g/100kg flour). Dosage can be adjusted by request.
Add directly to the flour and mix well, or pre-dissolved in water and mix with flour.
Storage
Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.
Shelf-life
12 months at room temperature (25℃).
Safety
Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.
Product Tags:
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Greyish White Food Grade Glucoamylase And Alpha Amylase Papain Images
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