SUNBAKE® FAA is a highly concentrated Fungal Alpha-Amylase from a selected strain of Aspergillus oryzae produced through fermentation.
This enzyme hydrolyses the endo α (1 - 4) glycosidic bonds of starch chain and generates maltose and minor maltotriose, glucose and other oligosaccharides. It is food grade enzyme typically used as a flour improver to enhance crumb structure and baking volume.
》Increase loaf volume
》Increase fermentable sugar of yeast
》Ensure a fine and uniform crumb structure
》Improve the crust colour
》Increase bread softness
》Improved bread elasticity
》Flour corrected activity
Working pH range 4.0-7.0, optimum 6.0-6.5; Temperature 20-80°C , favorable at 50-60°C .
4 - 20 ppm of SUNBAKE® FAA; the optimum dosage depends of the quality of flour and different bread process. It must be determinate by applications trials.