Food grade α-amylase for starch modification in bakery
α-amylase TF865S is a product prepared by submerged fermentation of
preferred bacillus with liquid, which can act on the starch of
flour, modify starch during the starch gelatinization during
baking, and decompose and produce DP2-DP7 dextrin in small
molecular weight, thereby delaying starch aging and preventing the
starch aging due to the interaction between starch and gluten.
| Composition | Source |
| α-amylase | Bacillus subtilis |
| Corn starch | — |
Characteristics
♦ Physical and chemical indicators α-amylase activity: ≥1,000U/g; Appearance: light white to off-white powder. | ♦ Health indicators Meet the requirements of National Food Safety Standard - Food Additive Enzyme for Food
Industry (GB 1886.174-2016). |
♦ Effect of pH The effective pH range of α-amylase TF865S is 3.0-7.5, and the
optimal pH range is 4.0-6.5. | ♦ Effect of temperature The effective temperature range of α-amylase TF865S is 50-70°C, and
the optimum temperature range is 55-65°C. |
Data
Left graph: Effect of TF865S on bread hardness; right graph: Effect
of TF865S on bread elasticity.
Blue line: control; red line: 100ppm; green line: 200ppm; purple
line: 400ppm
x-axis: days at room temperature; y-axis: hardness (g) and
elesticity (%)
α-amylase TF865S can effectively slow down the hardening of bread
and maintain the elasticity of bread under different dosages.
Adding 400 ppm of this product can maintain the fresh state of
bread after 6-7 days from the oven as that after 2-3 days from the
oven.
Functions
α-amylase TF865S is used in the processing of bakery foods such as
bread and cakes. It has the following functions:
♦ Increase the shelf life of bakery products to 10-15 days;
♦ Maintain the elasticity and softness of products during the shelf
life and reduce the return of products due to aging;
♦ Have no excessive effect on dough. It is tolerable in high doses
and can be used in combination with other enzymes;
♦ Enhance product quality and brand;
♦ Reduce the carbon footprint.
Range of Use
The processing of bakery goods such as bread and cakes.
Application
Add it to flour directly or after being dissolved in water, and
stir well.
Generally, the recommended dosage is 100-500 ppm (i.e., 10-50 g for
100 kg flour). Due to the difference in flour processing degree and
production technology, the optimal dosage shall be determined by
the user according to the actual conditions. The recommended dosage
for different varieties is shown in the following table:
| Application | Suggested dosage |
| Steamed bun/steamed stuffed bun | 20-80ppm | for 100 kg flour | 2-8 g |
| Pancake | 50-1 50ppm | for 100 kg flour | 5-15 g |
| Toast | 150-300ppm | for 100 kg flour | 15-30 g |
| Prepared bread/whole-wheat bread | 200-500ppm | for 100 kg flour | 20-50 g |
| Europe soft bread | 200-600ppm | for 100 kg flour | 20-60 g |
| Cake | 1000-1500ppm | for 100 kg flour | 100-150 g |
Storage
Store in a cool, ventilated, and dry place below 25 °C. Avoid
direct sunlight and long-term contact with the outside environment.
If cold storage is available, it is recommended to keep it at 0°C
to 10 °C, which can extend the shelf life of the product.
Safety Instruction
Inhalation of enzymes should be avoided. If the product is splashed
on the skin or into the eyes, rinse immediately with water for more
than 15 minutes.
