It is a kind of incision enzyme, that can hydrolyze starch, soluable dextrin and a-1, 4 dextrose glycosidic linkage of oligose. After the enzyme treatment, the viscosity of paste starch rapidly reduced, and hydrolyzed it into dextrin and a
It is a starch-hydrolyzing alpha-amylase with high heat and pH stability derived from a selected strain of Bacillus licheniformis. The enzyme is an endo-amylase that randomly hydrolyses alpha-1, 4-glucosidic bonds to reduce the viscosity of
It is a Xylan hydrolyzing Xylanase enzyme with heat and pH stability derived from a selected strain of Aspergillus. Xylans are polysaccharides composed of β-1, 4- linked Xylopyranose units. They are one of the major constituents of plant c
An alpha-amylase enzyme used to produce maltose and dextrins that improve fermentation, baking volume, crumb structure and softness.https://www.creative-enzymes.com/product/-amylase-For-Baking_59.html
The hemicellulase acts on flour pentosans to improve the elasticity of dough gluten/pentosan complexes, enhance dough stability and strength, loaf volume, and crumb structure.https://www.creative-enzymes.com/product/Hemicellulase-For-Baking