XKbake FAA ( fungal α-amylase)
PRODUCT DESCRIPTION
XKbake FAA is Fungal Alpha-Amylase, an endo-amylase, which randomly hydrolyzes the α-1,4 glycosidic bond from the inside of starch molecules, acting on the broken starch in the wheat flour to degrade it into maltodextrin. Under the impact of Beta-amylase and other yeast endogenous enzymes, maltose is converted to glucose for yeast fermentation.
APPLICATION BENEFITS
》Improve the falling number(FN) of flour
》Delay the formation of bread crumb
》Improve bread crust color
》Increase the instant spring in oven, so as to obtain a larger product volume
》Partial degradation of starch enhances the softness of bread crumb and extends product shelf life
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