VemoZyme_FA_fungal_amylase_bakery_applications
VemoZyme® FA is a fungal amylase specially designed for bakery and flour mill applications:
  • To improve crumb softness and prolong the shelf-life
  • To increase dough extensibility and volume yield
  • To improve flavour and enhance browning

Application:

VemoZymе® FA is widely used for flour improvement in bakery applications when flours do not have enough Alpha Amylase. The use of VemoZymе® FA results in a good crumb structure and high volume, due to the continuous production of low-molecula- weight dextrins. VemoZymе® FA is inactivated during the baking process. The synergistic effect with Xylanases and Lipases, makes VemoZymе® FA well used product in complex bread improvers for obtaining the best results.

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  • Appearance

    Form – microgranule
    Colour – light beige to light brown

  • Activity

    min 20 000 U/g (100 000 SKB/g)

  • Units of activity

    One unit of Amylase activity (U) is expressed through the quantity of enzyme needed to hydrolyze 1 g starch for 10 minutes at 30⁰C and pH 4.7; 1 U ~ 5 SKB.

  • Dosage

    0.2 – 1.0 g/100 kg flour (optimum dosage is subject to further bakery trials)

  • Shelf life

    24 months

  • Storage

    Store in cool and dry conditions, avoid direct sunlight.

  • Packaging

    VemoZymе® FA is available in 20 kg PE bags, placed in cartons.

Description:

The starch-breaking enzyme family has many members, such as Alpha-amylase (also known as 1,4-alpha-D-glucan glucanohydrolase). In baking, the most often used members of this group are α-amylase, β-amylase and amyloglucosidase. In order to digest the various types of dietary starches these enzymes work together and break the α-1,4 and α-1,6 bonds in starch. Alpha-amylase only acts on damaged starch granules in the dough or on granules that have been gelatinized because only these molecules are available for enzymatic action. Alpha-amylase will randomly cleave the interior alpha-d-1,4 bonds of starch, yielding smaller soluble units called dextrins and low amounts of glucose. Usually β-amylase is present in the flour in sufficient quantity but very often flour lacks α-amylase. Flours naturally contain α-amylase in varying amounts from batch to batch, and in order to obtain a more standardized product, α-amylase is needed and commonly added to flour at the mill. Actually, the major substrates for β-amylase or amyloglucosidase are the produced from the α-amylase dextrins. The products of the amylase or amyloglucosidase enzymes are maltose and glucose units that provide a source of food for yeast fermentation. That is why the sufficient quantity of amylases is critical to generation of carbon dioxide. The synergistic effect of α-amylase together with xylanases and lipases result in stable, fluffy dough and bread with a soft crumb structure and high volume. These enzymes together are used in the composition of complex bread improvers for getting maximum results. α-amylase can be applied as a functional ingredient in the production of various products like bread, baguette, sandwich, buns, crispy rolls, etc.