Food‑grade amylase for baking mainly refers to fungal α‑amylase. It moderately hydrolyzes damaged starch in wheat flour during dough fermentation and baking, generating fermentable sugars. These sugars supply carbon source for yeast fermentation, promote dough expansion, improve crust browning, optimize bread flavor, and mitigate the risk of insufficient fermentation caused by low‑damaged‑starch flour.
0.03-0.1kg/T with 1000U/g
Moderately hydrolyze flour damaged‑starch to produce fermentable sugars
Provide carbon source for yeast and boost dough fermentation
Improve crust Maillard browning and enrich baked‑product flavor
Compensate deficiency of damaged‑starch in inferior wheat flour
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