Adding α-Amylase For Perfect Flour
When making bread, the presence of α-amylase is significant in breaking down starch into glucose, creating energy for the bread rising process. However, sometimes flour can be deficient in this enzyme. This is where Fungal α-Amylase FAM100 comes into support. Adding this enzyme to your bread recipe will ensure that your flour has all the necessary α-amylase, helping the bread rise evenly and giving it an amazing softness.
Increase Loaf Volume And Oven Spring Perfectly
This is the first time a baker or cook has experienced the oven spring as well as in the manual. Fungal α-Amylase FAM100 can promote this process to a new level. It helps create a soft and evenly risen bread structure, increases loaf volume, and brings satisfaction every time you bake.
The Cake’s Inner Structure Is Regular
There’s nothing worse than cutting into a loaf of bread and seeing an irregular texture. Fungal α-Amylase FAM100 helps eliminate this problem by creating a uniform and smooth breadcrumb structure. You will always be proud to see your bread has a perfect structure from the inside.
- Effect of FAM100 on fall index
The chart above shows that Fungal α-Amylase FAM100 can reduce the number of falling index in flour to improve bread quality through flour standardization.
Compare FAM100 with 3 models:
- Compared with sample A, FAM100 requires increased dosage
- Compared with model B, FAM100 requires a reduced dosage
2. Effect of FAM100 on loaf size
Image . Effect of FAM100 on loaf size
Figure 5. Loaf size at other FAM100 dosages
-> Role of FAM100
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- Supplementing α-amylase deficiency in wheat flour
- Increase the volume of the loaf, the oven spring process is better
- The cake structure is more uniform
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