Amylase is an enzyme that facilitates the conversion of starch into sugars. While it is primarily found in flour, it can also be present in dough due to the addition of sugar. The inclusion of amylase in dough enhances the flavor, texture, and longevity of baked goods.
Benefits Amylase Enzyme In Baking
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Improve texture of bread.
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Extend shelf life of bread.
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Improve softness and elasticity of bread.
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Exert little negative effects on dough handling properties and final product quality.
Application Amylase Enzyme In Baking
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Used in Mixing process.
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Flour blending.
Shelf life
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12 Months under recommended storage condi.