Enzymes, Vitamins and Minerals

Maltogenic Amylase

Maltogenic amylase is a starch-degrading enzyme that plays a key role in improving dough quality in baking. It converts starch into maltose and smaller sugars, enhancing bread structure and extending shelf life.

Benefits and Uses:

• Increases dough volume, resulting in fluffier and softer breads.

• Improves crumb structure, creating a lighter and more uniform texture.

• Delays staling, helping bread stay fresh longer.

• Enhances fermentation by providing additional sugars, contributing to better flavor and color.

• Promotes even browning during baking, giving a golden-brown crust.

Maltogenic amylase is commonly used in bread, cakes, biscuits and other baked goods to improve quality and prolong freshness.