SUNBAKE FAA is a highly concentrated Fungal Alpha-Amylase produced from a selected strain of Aspergillus oryzae through fermentation and advanced recovery technology.
ALPHA-AMYLASE IN BAKING
SUNBAKE FAA is a highly concentrated Fugal Alpha-Amylase. It 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 flour improver to enhance crumb structure and baking volume.
Working pH at5.0-8.0, optimum 6.0-7.0; working temperature 25-60 °C, favourable at 45-50 °C.
4 – 20 ppm of SUNBAKE FAA; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.