maltogenic amylase

Maltogenic Amylase

Maltogenic Amylase is an enzyme that acts on starch during baking to modify the structure of starch molecules and produce smaller carbohydrates, including maltose and related dextrins. It is particularly valued in the bakery industry for its ability to delay starch retrogradation, one of the main causes of bread staling.

By helping maintain a softer and more flexible crumb, maltogenic amylase can extend the freshness and shelf life of baked products while supporting consistent texture. It can be incorporated into a variety of flour-based formulations depending on the desired product characteristics and processing conditions.

Maltogenic Amylase is suitable for both industrial and commercial baking applications where maintaining freshness and improving product quality are important.

Key Applications:

• Bread and buns
• Sandwich bread
• Rolls and burger buns
• Cakes and sweet baked goods
• Toast bread
• Other flour-based baked products

Key Benefits:

• Helps delay bread staling
• Maintains crumb softness for longer
• Improves texture and freshness
• Helps reduce crumb firming during storage
• Supports extended product shelf life
• Provides consistent baking performance

Packaging:
Typically available in enzyme preparations packed in suitable food-grade containers, with pack sizes depending on the supplier and product specification.

Storage:
Store in a cool, dry place, protected from direct sunlight, moisture, and excessive heat. Keep the packaging tightly sealed when not in use. Avoid prolonged exposure to humidity and follow the manufacturer’s recommended storage temperature and shelf-life conditions.