จำหน่าย เอนไซม์ amylase คุณภาพ, เอนไซม์อะไมเลส Enzyme amylase, starch enzyme, จากประเทศญี่ปุ่น ราคา -- 220 บาท/กิโลกรัม
A long fermentation allows yeast to break down the starch into sugars, the 'alpha amylase is an enzyme that hydrolyze starch, maltodextrin and produce simple sugars that are used by yeast for fermentation.
MaxZyme HTA 40 | Amylase Enzyme
ราคา 220 บาท/กิโลกรัม
ติดต่อสอบถามรายละเอียด : คุณมานพ 099-351-6998
E-mail : manop.service@gmail.com
An objective therefore of the addition of alpha amylase is to accelerate the leavening.
Other enzymes can be used, just look to the many studies that have investigated the effect of amylase and other enzymes on the organoleptic properties of baked goods and proposals of various companies that distribute lipase, xylanase, protease and alpha amylase. All enzymes proposed to bakers directly or indirectly modify the composition of the flour, the dough, the gluten network that is formed during the leavening and change the quality of bread and other products.
On alpha amylase is more to say, it is evaluating the activity of the enzyme that can analyze the quality of the flour. I learned several things preparing these lines. I read that the 'alpha amylase enzyme is therefore included among the agents that improve the leavening of bread, and ranks among the bread improvers and between "flour treatment agents".
I also learned that the 'alpha-amylase enzyme is present in the outer layers of the wheat germ. Rain, inclement weather during harvest can cause damage to wheat and induce sprouting of grains. When germination takes place, the enzyme content in the grain, into activity. Even a small percentage of sprouted grain (5%) can damage the quality of the flour. The parameter that can be evaluated to analyze these aspects is the "Falling number, FN" (falling number).
Some value of FALLING NUMBER (FN, falling number):
FN> 300 activities' very weak alpha amylase
200 <FN <250 activities' 'normal'
FN <200 activities' very high
The flour is sold with an indication of "Falling number". In summary if a flour has a low activity, you can mix with other to greater activity in order to obtain a flour having certain characteristics. The amount of this enzyme has a direct impact on product quality bread. The images that I found are eloquent:
The FN optimal values for breadmaking are comprised between 200 and 250.
-More Higher the FN, the lower the alpha-amylase activity of flour. FN values greater than 300 indicate an alpha amylase activity is weak and can intervene by adding malt or malted flours, to increase enzyme activity.
-Values FN below 200 are typical of high alpha amylase activity and the dough for bread could be soft and sticky.
How do you get the enzyme?
l 'alpha amylase is a biotechnological product obtained from fungal cultures (eg. from the fungus Aspergillus oryzae), or bacterial such as "Bacillus subtilis."
Novozymes is among the most 'companies active in proposing enzymes to be used in various fields. There are also alpha amylase that slow down the retrogradation of starch (anti-staling alpha mylase), and thereby increase the shelf-life of the products.
Some recent studies have shown that the enzyme may be responsible for allergies and occupational asthma in workers.
