Fungal α-Amylase NZs-BE-B007

Catalog Number NZs-BE-B007

Grade Food Grade

Category Amylases

Description

Fungal α-amylase NZs-BE-B007 is a high-performance food-grade starch-hydrolyzing enzyme developed for the baking and flour processing industry. Produced through controlled microbial fermentation and advanced purification technology, this enzyme efficiently hydrolyzes starch into dextrins and fermentable sugars during dough preparation, providing a stable and consistent source of nutrients for yeast fermentation. It is widely used in industrial baking to improve dough performance, loaf volume, crumb softness, and crust color.

Typical Parameters

Key Benefits

Fungal α-amylase NZs-BE-B007 delivers multiple functional advantages throughout the baking process:

• Accelerates fermentation: Converts starch into fermentable sugars that provide an additional energy source for baker's yeast, shortening proofing time and improving fermentation efficiency.
• Improves dough quality: Enhances dough extensibility, machinability, and processing tolerance while maintaining stable dough characteristics.
• Enhances crumb texture: Produces a softer, finer, and more uniform crumb with improved moisture retention and eating quality.

Recommended Dosage

For most bakery applications, the recommended dosage is 2-4 g of fungal α-amylase NZs-BE-B007 per ton of flour. The optimum dosage depends on flour quality, desired product characteristics, and production conditions. It is recommended to begin with the lowest effective dosage and optimize through baking trials.

Storage

Store the product in its original tightly sealed container in a cool, dry, and well-ventilated environment away from direct sunlight, excessive heat, and moisture. Prolonged exposure to elevated temperatures or humidity may gradually reduce enzyme activity; therefore, proper storage is essential to ensure optimum product performance.

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