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The Role of α-amylase in Flour Improver

1. Alpha amylase

In the production of special flour for making fermented foods such as bread and steamed bread, in addition to the conventional quality indicators such as gluten, ash content, coarseness, and stability time of flour quality curve, flour workers pay more and more attention to the α-amylase activity of flour. Practice has shown that the α-amylase activity of flour directly affects the fermentability of flour and the quality of fermented foods, especially low-sugar staple bread.

2. The mechanism of alpha amylase in flour

As a substitute for potassium bromate, alpha amylase is a flour additive specially used in the food baking industry, which is fermented and purified by Aspergillus oryzae. It is a high-purity fungal alpha-amylase preparation prepared with selected Aspergillus, which can hydrolyze the alpha-1,4 glycosidic bonds of amylose and amylopectin to produce dextrin and maltose.

Alpha-amylase is a new type of high-concentration, high-activity, and easy-flowing powder. Its enzyme activity is 40-50 times that of malt powder. It is small in addition and easy to operate. Mainly used as bread improver and flour α-amylase supplement.

As a professional manufacturer, Yiming provides amylases of good quality.

3. The role of alpha amylase

Practice has proved that making bread with special flour added with α-amylase can speed up dough fermentation and shorten fermentation time. In addition, it can improve the internal texture of the bread, make the honeycomb structure of the bread uniform, increase the volume of the bread, and delay the retrogradation (crystallization) of starch.

At the same time, the carbohydrates produced by it also have obvious promoting effects on the taste, color and quality of bread. Alpha amylase is a pure natural product, which belongs to protein, non-toxic and harmless, and is widely used in special bread flour.