 
|
Puremei Gds Baking Enzymes Glucoamylase 300000 U/G Food Grade
Product Details:
| Place of Origin: | Jiangsu,China |
| Brand Name: | Boli |
| Certification: | Halal, Kosher ISO9001, ISO14001, ISO22000 |
| Model Number: | Glucoamylase PUREMEI GDS |
Payment & Shipping Terms:
| Minimum Order Quantity: | 400kg |
|---|---|
| Price: | Negotiable |
| Packaging Details: | 25kg kraft paper bags or cardboard drums |
| Delivery Time: | 15-20 days |
| Payment Terms: | L/C, D/P, T/T |
| Supply Ability: | 1000MT to 1500MT Per Year |
|
Detail Information |
|||
| Application: | Glucoamylase For Baking | Activity: | 300,000U/g |
|---|---|---|---|
| Place Of Origin: | Jiangsu,China | Certified: | Both Halal And Kosher Certified |
| Appearance: | Light To Dark Brown Powder | Grade: | Food Grade |
| High Light: | Glucoamylase Baking Enzymes,300000 U/G Baking Enzymes,Food Grade Baking Enzymes powder |
||
Product Description
Glucoamylase PUREMEI GDS
NON-GMO Enzyme for Baking
Food Grade Enzyme with Halal and Kosher Certified
An ideal sugar amylase for baking can increase the content of glucose in flour, provide sufficient nutrition for yeast fermentation and increase the volume of bread, which is beneficial to Maillard reaction.
DESCRIPTION
Glucoamylase PUREMEI GDS is obtained from non-transgenic Aspergillus Niger by submerged fermentation, extraction and purification.The conversion of PUREMEI GDS from starch substrate to fermentable sugar is very high.
PUREMEI GDS can degrade the α-Dmer 1 domain 4 glycosidic bond from the non-reducing end of starch one after another.
It can also hydrolyze the α-Dmurine 1 domain 6 glucoside branch bond of starch and cleave the α-1 line 3 bond to release glucose.
APPLICATION BENEFITS:
Using PUREMEI GDS brings the following benefits to baking:
1.Non-genetically modified strains that ensure safety.
2.Increase the content of glucose in flour to provide sufficient nutrition for yeast fermentation.
3.Increase the fermentation and gas production capacity of the dough, thereby expanding the volume of bread.
4.It is beneficial to Maillard reaction, thus improving the skin color and flavor of bread.
5.Can be used in frozen dough to make yeast work quickly in frozen dough.