SUNBAKE® AMG is a Glucoamylase derived from a selected strain Aspergillus niger through submerged fermentation.
SUNBAKE® AMG hydrolyzes rapidly terminal 1,4 α-D-glucose bonds and slowly hydrolyzes 1,6 α-D-glucose successively at the non-reducing ends of amylose and amylopectin with release of β-D-glucose.
》Increase crust color
》Improve tolerance of the dough
》Improve shelf life of the product
》Increase fermentable sugar for yeast
》Increase crumb softness and elasticity
》Enhance loaf volume
Working pH range 2.5 - 6.0, optimum 4.0 - 4.5;Temperature 30 - 65°C, favourable at 55 - 60°C.
20 - 200 ppm of SUNBAKE AMG; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.