Bacterial Alpha Amylase Enzymes BAA - 0200 For Baking 20000 U/G Powder

Bacterial α-amylase BAA-0200 is extracted and refined from the deep culture of non-transgenic Bacillus subtilis.It is a kind of endo-amylase, which can hydrolyze starch, glycogen and their degradation products randomly on α-1, 4-glycosidic bonds, thus rapidly reduce the viscosity of colloidal starch solution and produce soluble dextrin and oligosaccharides.Excessive hydrolysis produces glucose and maltose.

APPLLICATION AND BENEFITS

Bacterial α-amylase has the functions of anticorrosion and anti-aging.The use of this enzyme in baking can enhance the elasticity and texture of bread.However, the high thermal stability of the enzyme keeps it active during baking, which may produce more transformable starch.
Starch is more likely to be hydrolyzed after gelatinization during baking, which may lead to the undesirable stickiness of bread.
Therefore, the exact amount of BAA-0200 should be determined according to the actual baking conditions, baking type and bread.

BAA-0200 is packed in 25kg waterproof Kraft paper bags or 25kg paper buckets containing food-grade plastic bags.
If required, the packaging can be customized.

BAA-0200 is formulated for optimal stability.Its typical shelf life is 6 months, if it is stored in the original package below 25 °C, sealed and unopened to protect it from sunlight.If it is properly stored at 0-10 °C, the shelf life is 18 months.Disadvantages such as prolonged storage and / or higher temperatures may lead to higher dose requirements and should therefore be avoided.

Avoid inhaling enzyme dust and fog.If you come into contact with skin or eyes, rinse immediately with clean water for at least 15 minutes.Refer to the material Safety data sheet for detailed processing information.