Foodzyme™ A is a group of amylases which can improve oven spring, improve softness and extensibility and gas retention, increase volume, improve gassing power, increase softness, help in fermentation, improve color and taste improve freshness and shelflife.
The vast majority of enzymes are simple proteins. In bread making, we are mostly concerned with the enzyme amylase. The main function of amylase in wheat flour is to break down complex starches into simple sugars.
| FoodZyme AB | |
| Description | Amylase |
| Effective material | Bacterial endo Alpha-Amylase produced by fermenting a selected strain of Bacillus amyloliquefaciens |
| Application | FoodZyme AB used in the bakery as it catalyzes the hydrolysis of starch (Alpha 1-4 glucosidic linkages) the thermal stability of FoodZyme AB is higher than those of alpha Amylases from fungal sources |
| Function | improve oven spring, improve softness and extensibility and gas retention, increase the volume |
| Dosage | 5-50 ppm |
| FoodZyme AF100 | |
| Description | Amylase |
| Effective material | Fungal Alpha-Amylase produced by fermenting a selected strain of Aspergillus oryzae |
| Application | FoodZyme AF100 used in the bakery as it acts on damaged starch which produced during the milling process by hydrolysis it producing sugar that helps in fermentation |
| Function | increase volume, improve gassing power, increase softness, help in fermentation |
| Dosage | 3-15 ppm |
| FoodZyme AF150 | |
| Description | Amylase |
| Effective material | Fungal Alpha-Amylase produced by fermentions a selected strain of Aspergillus oryzae |
| Application | FoodZyme AF150 used in the bakery as it acts on damaged starch which produced during the milling process by hydrolysis it producing sugar that helps in fermentation |
| Function | increase volume, improve gassing power, increase softness, help in fermentation |
| Dosage | 2-8 ppm |
| FoodZyme AMG | |
| Description | Amylase |
| Effective material | Amyloglucosidase system derived from a selected strain of Aspergillus niger |
| Application | FoodZyme AMG can hydrolyze sequentially both Exo alpha 1,4 and alpha 1,6 glucosidic linkages and release glucose units |
| Function | improve color and taste, improve the crust, increase volume and act on oven spring |
| Dosage | 15-100 ppm |
| FoodZyme A Fresh | |
| Description | Amylase |
| Effective material | FoodZyme A Fresh is Amylolytic enzyme system prepared from selected strains of Rhizopus and Aspergillus |
| Application | FoodZyme A Fresh designed to improve freshkeeping in bread |
| Function | improve freshness, improve softness and shelflife |
| Dosage | 15-100 ppm |
