Fungal Alpha - Amylase Baking Enzymes

Fungal Alpha - Amylase Baking Enzymes

Product Details:

Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Fungal Alpha-Amylase FAA-5100

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: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
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Detail Information

Application: Baking Enzyme: Fungal Alpha-Amylase
Activity: 80,000 U/g (minimum) Certified: Both Halal And Kosher Certified
Appearance: Light Yellow Powder Place Of Origin: Jiangsu,China (Mainland)
High Light:

bacterial alpha amylase


glucose oxidase


Fungal Alpha Amylase Baking Enzymes

Product Description



Fungal Alpha-Amylase FAA-5100


High Concentration Fungal Alpha-Amylase Powder for Baking


Halal and Kosher Certified



Declared Enzyme Fungal Alpha-Amylase
Systematic Name EC, 1,4-α-D-Glucanglucanohydrolase
Activity 80,000 U/g (minimum)
Appearance Yellow brown powder
Moisture 8% (Maximum)


Fungal Alpha-Amylase FAA-5100 is derived from NON-GMO strains of Aspergillus oryzae through submerged fermentation and refining extraction processes. FAA-5100 has been designed as bread improver and alpha-amylase supplement for flour in food baking. It is endoamylase that can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solutions to produce soluble dextrin and a small quantity of maltose and glucose.

FAA-5100 is a powder Fungal Alpha-Amylase enables desirable handling properties of dough, magnified loaf volume and extended shelf life of baked goods.


FAA-5100 is helpful to extend the shelf life of bread and baked goods.

Adding FAA-5100 to dough can result in increased product volume as well as improved texture and appearance.


Fungal Alpha - Amylase Baking Enzymes 0

FAA-5100 can hydrolyze starches at a pH range from 4.0 to 6.5, with the optimum pH range being 4.8 to 5.4. If greater enzyme stability is preferred, the reaction should be conducted at a pH above 5.5; if a faster reaction rate is preferred, the pH should be kept below 5.5. Figure 1 shows the effect of pH on FAA-5100 activity. Its pH optimum depends on the actual processing conditions such as time, temperature, substrate concentration and moisture level of the dough.


Effect of pH on Activity

Fungal Alpha - Amylase Baking Enzymes 1

FAA-5100 can hydrolyze starch from 45°C to 55°C, with its optimum temperature being 50°C. Figure 2 shows the effect of temperature on FAA-5100 activity. The optimum temperature is dependent on the actual processing conditions such as time, pH, substrate concentration and moisture.


Effect of temperature on Activity

Fungal Alpha - Amylase Baking Enzymes 2


The temperature versus activity profile of FAA-5100 matches well with the demand for sugars needed by yeasts during dough fermentation. As the dough begins to ferment, the activity of FAA-5100 and the yeast will be enhanced as the temperature rises, i.e. the fungal alpha-amylase constantly hydrolyzes the soluble starches contained in the dough and produces monosaccharides to support yeast proliferation, thus speed up the fermentation and improve the dough quality. When fermentation of the dough is completed and the semi-products begin to be steamed or baked, the yeasts will become inactivated at 60°C and FAA-5100 will lose its activity as well, thus avoid excessive saccharification of the dough which might otherwise lead to stickiness inside the finished products.




Inactivation of FAA-5100 can be achieved at 90~100°C for 5 to 10 minutes. If the starch content is high, FAA-5100 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 FAA-5100.


The recommended dosage is 0.013∼0.032% of flour by weight. The exact dosage will vary among bakeries depending on the type of flour, the specific formulation, the type of equipment and processes. In practice, it is recommended to conduct baking trials to determine the optimal dosage.


It is important that proper dispersion and mixing of FAA-5100 is achieved to obtain optimal efficiency of the enzyme performance in the process. Due to the small dosage required, it is recommended to premix FAA-5100 in a dry state first with a small amount of flour, and then add it to the batch over a long enough period of time so as to ensure even mixing with the flour. It is also acceptable to add the enzyme directly to the dough.

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