To catalogue
SUNBAKE® AMG
SUNBAKE AMG is a Glucoamylase derived from a selected strain Aspergillus niger through submerged fermentation. SUNBAKE® AMG hydrolyzes rapidly terminal 1,4 α-D-glucose bonds and slowly hydrolyzes 1,6 α-D-glucose successively at the non-reducing ends of amylose and amylopectin with release of β-D-glucose.
Product families
Applications
Food & Nutrition — Food
- Bakery
Product Families
Food Ingredients — Functional Additives
- Dough Conditioners & Flour Additives
- Enzymes & Starter Cultures
Other characteristics
- Brand
- SUNBAKE
- Functions
- Enzyme
- Ingredient Name
- Glucoamylase
- Markets
- Food & Nutrition
- Enzyme Type
- Amylase
- Ingredient
- Glucoamylase
- Key Benefits
- Increase crust color
- Improve tolerance of the dough
- Improve shelf life of the product
- Increase fermentable sugar for yeast
- Increase crumb softness and elasticity
- Enhance loaf volume
- Technology
- Food Ingredients
- Dosage Guideline
20 - 200 ppm of SUNBAKE AMG; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.
- Function Conditions
Working pH range 2.5 - 6.0, optimum 4.0 - 4.5;Temperature 30 - 65°C, favorable at 55 - 60°C.
- Food Ingredients Features
- Enhanced Shelf Life
- Long Shelf Life
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
