Fungal Alpha Amylase Baking Enzymes FAA-5000 50000U/G Powder

Product Description

                                   Fungal Alpha-Amylase FAA-5000

                                                     Non-GMO,

                                      Halal & Kosher Certified

                                Enable better handling properties,

                     Ensure fine crumb structure, desirable elasticity,

                                 softness and extended shelf-life

Description

Fungal α-amylase FAA-5000 is extracted from Aspergillus oryzae by submerged fermentation and purification.
It is an endoamylase that can rapidly degrade the α-1 ~ 4 glycosidic bond in gelatinized starch, amylose and amylopectin solution to produce soluble dextrin, maltose and glucose.As a bread improver and flour α-amylase supplement, FAA-5000 is widely used in baked goods.

Product Characteristics

*Colour may vary from batch to batch. Colour intensity is not an indication of enzyme activity.

The influence of PH value
FAA-5000 can hydrolyze starch in the range of pH 4.0 ~ 6.5, and the optimum pH range is 4.8 ~ 5.4.
See figure 1.
The influence of temperature
FAA-5000 can hydrolyze starch in the range of 35 ℃ to 60 ℃. The optimum temperature range is 45 ℃ to 55 ℃ and the optimum temperature is 50 ℃.

The temperature-activity curve of FAA-5000 matched well with the sugar demand of yeast during dough fermentation.
As the dough begins to ferment, the activity of FAA-5000 and yeast will increase with the increase of temperature, that is, fungal α-amylase continues to hydrolyze the soluble starch contained in the dough and produce monosaccharides to support the proliferation of yeast, so as to accelerate the fermentation rate and improve the dough quality.
When the dough is fermented and the semi-finished product begins to steam or bake, the yeast will be inactivated at 60 °C and FAA-5000 will lose its activity, thus avoiding excessive saccharification of the dough, otherwise it may lead to internal stickiness of the finished product.

Inactivation

Inactivation of FAA-5000 can be achieved at 90∼100°C for 5 to 10 minutes. If the starch content is high, FAA-5000 can be inactivated at 80°C for about 30 minutes or at 70°C for about 60 minutes. Normal baking processes and temperatures may result in complete inactivation of this product.

Benefits for Bakery

Use of FAA-5000 can benefit the bakery as follows:

• Increase bread volume
• Speed up the fermentation process
• Enhanced crust coloring

Application Guidelines

The recommended dose is 2.4ppm flour 25ppm, or 0.24 2.5g/100 kg of flour.The specific optimal dosage should be determined after small-scale tests according to the type, formula, equipment type and process of flour.
In order to obtain the best enzyme performance efficiency in this process, it is important to properly disperse and mix FAA-5100.
Due to the small amount required, it is recommended that FAA-5100 pre-mix a small amount of starch in a dry state, and then add it to the batch for a long enough time to ensure a uniform mixing with the flour.You can also add enzymes directly to the dough.

Packaging, storage and shelf life
The standard package is 20kg cardboard drums lined with food grade plastic bags or 20kg Kraft paper bags.If required, the packaging can be customized.
The typical shelf life of the seal is 24 months. In the original package of 0: 25 °C, it is sealed and not opened to prevent direct sunlight.
If it is properly preserved at 0: 10 °C, the shelf life will be extended.
Keep it in a clean, cool, dry storeroom.Disadvantages such as prolonged storage and / or high humidity and temperature may lead to higher dose requirements.

Safe Handling of Enzymes

Avoid inhaling enzyme dust and fog.If you come into contact with skin or eyes, rinse immediately with clean water for at least 15 minutes.
Refer to the material Safety data sheet for detailed processing information.