SUNBAKE® VISCOS is a Bacterial Alpha-Amylase derived from a selected strain of Bacillus subtilis through submerged fermentation.It hydrolyzes the endo α- (1,4)- glycosidic bonds of amylose and amylopectin with release of mainly dextrin and small amount of glucose and maltose.
》Increase fermentable sugar of yeast
》Ensure a fine and uniform crumb structure
》Improve the crust colour
》Increase shelf life of the baked products
》Increase loaf volume
》Flour corrected activity
Working pH range 4.0-7.0, optimum 6.0-6.5; Temperature 20-80°C , favorable at 50-60°C .
10 - 20 ppm of SUNBAKE® VISCOS; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.