Glucoamylase PUREMEI GDS

NON-GMO Enzyme for Baking

Food Grade Enzyme with Halal and Kosher Certified

An ideal sugar amylase for baking can increase the content of glucose in flour, provide sufficient nutrition for yeast fermentation and increase the volume of bread, which is beneficial to Maillard reaction.

DESCRIPTION

Glucoamylase PUREMEI GDS is obtained from non-transgenic Aspergillus Niger by submerged fermentation, extraction and purification.The conversion of PUREMEI GDS from starch substrate to fermentable sugar is very high.
PUREMEI GDS can degrade the α-Dmer 1 domain 4 glycosidic bond from the non-reducing end of starch one after another.
It can also hydrolyze the α-Dmurine 1 domain 6 glucoside branch bond of starch and cleave the α-1 line 3 bond to release glucose.

APPLICATION BENEFITS:

Using PUREMEI GDS brings the following benefits to baking:
1.Non-genetically modified strains that ensure safety.
2.Increase the content of glucose in flour to provide sufficient nutrition for yeast fermentation.
3.Increase the fermentation and gas production capacity of the dough, thereby expanding the volume of bread.
4.It is beneficial to Maillard reaction, thus improving the skin color and flavor of bread.
5.Can be used in frozen dough to make yeast work quickly in frozen dough.