Glucoamylase
Glucoamylase is an enzyme that breaks down starch into glucose and smaller sugars. In baking, it is used to enhance dough rise and improve crumb texture. It also contributes to better flavor and crust coloration in baked goods.
Benefits and Uses:
Improves dough rise, providing better texture and volume.
Supports gluten network development, helping the bread maintain its shape.
Enhances bread flavor and color, promoting a natural, golden-brown crust.
Delays staling, helping bread stay fresh longer.
Speeds up fermentation, making yeast more efficient.
Glucoamylase is a key enzyme for producing high-quality baked goods with improved shelf life and appearance.
| Product Code | Activity | Recommended Dosage (g) (per 100 kg flour) | Packaging |
|---|---|---|---|
| ARMAYA GA 100 | 40,000 AGI / g | 0.5 - 10.0 g | 1 x 25 kg box |