Description
Alpha-amylase is an enzyme that breaks down starch and glycogen into sugars by hydrolyzing α-1,4-glucosidic bonds. Essential for digestion (in saliva and pancreas) and widely used in the ethanol industry, bread baking and in detergents.
Used in the production of glucose, high fructose corn syrup and in bakery production to improve dough quality.
Dosage: 1-2 g/100 kg flour (10-20 ppm)
Packaging: 20 kg bag
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