SUNBAKE AMG is a Glucoamylase derived from a selected strain Aspergillus niger through submerged fermentation.
GLUCOAMYLASE IN BAKING
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.
Working at pH 2.5 - 6.0, optimum 4.0 - 4.5; working 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.