Food grade α-amylase for starch modification in bakery
α-amylase TF865S is a product prepared by submerged fermentation of preferred bacillus with liquid, which can act on the starch of flour, modify starch during the starch gelatinization during baking, and decompose and produce DP2-DP7 dextrin in small molecular weight, thereby delaying starch aging and preventing the starch aging due to the interaction between starch and gluten.
| Composition | Source |
| α-amylase | Bacillus subtilis |
| Corn starch | — |
Characteristics
| ♦ Physical and chemical indicators α-amylase activity: ≥1,000U/g; Appearance: light white to off-white powder. | ♦ Health indicators Meet the requirements of National Food Safety Standard - Food Additive Enzyme for Food Industry (GB 1886.174-2016). |
| ♦ Effect of pH The effective pH range of α-amylase TF865S is 3.0-7.5, and the optimal pH range is 4.0-6.5. | ♦ Effect of temperature The effective temperature range of α-amylase TF865S is 50-70°C, and the optimum temperature range is 55-65°C. |
Data
Left graph: Effect of TF865S on bread hardness; right graph: Effect of TF865S on bread elasticity.
Blue line: control; red line: 100ppm; green line: 200ppm; purple line: 400ppm
x-axis: days at room temperature; y-axis: hardness (g) and elesticity (%)
α-amylase TF865S can effectively slow down the hardening of bread and maintain the elasticity of bread under different dosages. Adding 400 ppm of this product can maintain the fresh state of bread after 6-7 days from the oven as that after 2-3 days from the oven.
Functions
α-amylase TF865S is used in the processing of bakery foods such as bread and cakes. It has the following functions:
♦ Increase the shelf life of bakery products to 10-15 days;
♦ Maintain the elasticity and softness of products during the shelf life and reduce the return of products due to aging;
♦ Have no excessive effect on dough. It is tolerable in high doses and can be used in combination with other enzymes;
♦ Enhance product quality and brand;
♦ Reduce the carbon footprint.
Range of Use
The processing of bakery goods such as bread and cakes.
Application
Add it to flour directly or after being dissolved in water, and stir well.
Generally, the recommended dosage is 100-500 ppm (i.e., 10-50 g for 100 kg flour). Due to the difference in flour processing degree and production technology, the optimal dosage shall be determined by the user according to the actual conditions. The recommended dosage for different varieties is shown in the following table:
| Application | Suggested dosage |
| Steamed bun/steamed stuffed bun | 20-80ppm | for 100 kg flour | 2-8 g |
| Pancake | 50-1 50ppm | for 100 kg flour | 5-15 g |
| Toast | 150-300ppm | for 100 kg flour | 15-30 g |
| Prepared bread/whole-wheat bread | 200-500ppm | for 100 kg flour | 20-50 g |
| Europe soft bread | 200-600ppm | for 100 kg flour | 20-60 g |
| Cake | 1000-1500ppm | for 100 kg flour | 100-150 g |
Storage
Store in a cool, ventilated, and dry place below 25 °C. Avoid direct sunlight and long-term contact with the outside environment. If cold storage is available, it is recommended to keep it at 0°C to 10 °C, which can extend the shelf life of the product.
Safety Instruction
Inhalation of enzymes should be avoided. If the product is splashed on the skin or into the eyes, rinse immediately with water for more than 15 minutes.
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Starch Modification α Amylase Enzyme Images
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