Are you a bread lover? Or do you bake bread yourself at home? If your answer is yes, I do sure you should have such an experience.The bread is just soft, moist and delicious , whlie after a long time store,the bread may angry little bit, she becomes harder and harder , and lose her orginal elasticity and moistness gradually. To solve this problems, people are struggle with additives researching to extend the shelf life of bread.
While, the mechanism of bread aging is still unclear. There are many reports shown that these texture changes are due to the recombination of strach componentsm especially highly branched amylopectin molecules, or due to the absorption of starch gluten during the entanglement process. Moisture increases the amount of gluten-forming coplex in the flour.
And today, we bring you a good news. we recommend a large family-maltose amylase, can effectively solve the aging problem in baking.
Maltose amylase has a unique anti-aging effect, which can specifically degrade amylopectin, delay the rejuvenation of starch, produce α-maltose and a small part of dextrin, so as to keep the bread elastic, soft and fresh, and thus extend the shelf life of bread. reduce waste.
At the same time, it has been shown that maltogenic amylase exhibits high activity at starch gelatinization temperature, while activity is low at less than 35 °C. Therefore, maltogenic amylase does not change the silty properties of the dough. The maltose amylase heat resistance is between the fungal alpha-amylase and the thermostable bacterial alpha-amylase, which still works during the baking process and is inactivated in the final stage of baking, thus not causing excessive decomposition of the starch.
Therefore, in the actual baking process, we use maltogenic amylase to solve the problem of aging and slag of bread in baking, and there is no need to worry about the risk of excessive addition.
Please feel free contact us if you ahve any interests for the maltose amylase. We may share with you more details and provide samples for your evaluation.
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