VTBake S-1003

Amylase Bakery

VTBake S-1003 is a kind of fungal α-amylase. Fungal α-amylase hydrolyses the broken starch granules in the flour to produce maltose. Maltose is hydrolysed by the action of maltase secreted by yeast into glucose for use by the yeast, thus providing sufficient sugar sources as nutrients for yeast fermentation.

Details

Benefits

Addition of fungal α-amylase speed up the fermentation of the dough and shortens the fermentation time.
Improves the internal structure of the bread and gives it a good fluffiness.
Increases the volume of the bread and gives it a good and stable color.
Slows down the ageing of the starch and extends the freshness of the bread.

Advantage

VTBake S-1003 is suitable for flour processing and improver industry.
Addition of VTBake S-1003 in flour can shorten fermentation time of dough, improve the internal structure of dough and extend the freshness of the bread.
The use of a less heat-stable VTBake S-1003 prevents the amylase from continuing to act after baking without being inactivated, leading to a sticky centre in the bread.
All of these result in a good quality dough, and presenting a better tasting finished products.