Food grade maltogenic amylase enzyme

Product Description Maltogenic amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification, formulation and drying. The porduct is widely used in the industries of flour mill, baking, maltose syrup production and in some other industries. Function and application Flour correction: For specialty flour with improved specifications. Steamed bread and bread making: Improvement in crumb structure of bread and steamed bread; better softness, whiteness,elasticity and taste of steamed bread; slowdown of aging, better moisture keeping and softness, and longer shelf life. Production of maltose or malt syrup: Stable and controllable performance during saccharification with quality product.  Mechanism and product standard Maltose amylase can hydrolyze starch into maltose and a certain number of oligosaccharides. Product standard ITEMS…