China Reduce Energy Consumption Fungal A-Amylase CAS NO.: 9000-90-2
In soy product manufacturing, Fungal a-Amylase can hydrolyze the starch in soybean to release dextrin and maltose, thereby improving the texture and taste of tofu and soy milk.Dextrin molecules produced due to the hydrolysis of starch can be used as thickeners and stabilizers in food to improve the texture and consistency of products.
- إيمان سريع
- تاكيد الجودة
- خدمة عملاء 24/7
مقدمة المنتج
The main function of Fungal a-Amylase in bread making is to hydrolyze starch in dough to produce soluble sugars such as maltose and glucose. These sugars help to improve the leavening performance of the dough and increase the stability of the air bubbles, thereby improving the volume, softness and mouthfeel of the bread. In the future, the formulation and usage of Fungal a-Amylase may be further optimized to achieve more precise regulation of bread texture and taste.
| 45-65 degree | |
| 10000-40000 | |
| 4.0-6.6 | |
| 1.15-1.25 | |
| 5-15 | |
| 5-20 |
Due to the increase in quantity and nutritional value requirements, future development will focus on improving the formulation of Fungal a-Amylase preparations. By combining with other enzymes or coenzymes, the function and effect of the overall enzyme preparation can be improved.
The development of Fungal a-Amylase in the field of bread will develop in the direction of improving texture and taste, extending shelf life, exploring gluten-free manufacturing, developing functional products and focusing on sustainable development. These trends will bring more opportunities for innovation and development in the bread manufacturing industry.
25kg/ barrel
- Kosher/Halal/ISO9001/ISO22000/RSPOCerificated
الوسم : china reduce energy consumption fungal a-amylase cas no.: 9000-90-2, China, suppliers, manufacturers, factory, customized, wholesale, price, quotation, free sample, Kosher Halal, in food industry, food grade additives
