VemoZyme_MA_complex_amylolytic_enzyme_preparation
VemoZyme® MA is a complex amylolytic enzyme preparation composed of specially selected amylases for bakery applications:
  • Preserves crumb freshness
  • Prevents gumminess of baked goods
  • Effects on crumb softness
  • Effects on crumb freshness and elasticity
  • Improves shelf-life of bread and cakes

Application:

VemoZymе® MA is used in bakery for preserving crumb freshness, extending shelf life and preventing gumminess of baked goods. VemoZymе® MA acts on flour starch, producing low-molecular-weight dextrins and maltose.

The usage of VemoZymе® MA is strongly recommended in combination with Fungal amylases and Lipases, due to their strong synergistic effect on crumb softness, freshness and elasticity observed in bakery trials. VemoZymе® MA inactivates during the baking process.

VemoZymе® MA has a unique effect on the value of freshness by modifying starch during bakery processes. Thus, VemoZymе® MA has a strong impact on the durability, freshness and softness of the baked products. Reduces the need of preservatives, stabilizes the properties of the dough and improves its consistency.

With high activity at lower temperatures, VemoZymе® MA extends the shelf-life of baked products. VemoZymе® MA in combination with alpha-amylases and xylanase or lipase has positive effect on increasing crumb softness as well as quality of the baked goods.

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  • Appearance

    Form – microgranule
    Colour – light beige to beige

  • Activity

    min 7000 U/g

  • Dosage

    1-10 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® MA is available in 20 kg PE bags, placed in cartons.

Description:

As starch is one of the main compounds in the staling mechanism of baked goods, maltogenic amylase is used as crumb softener because it is able to work while the bread sits for a long time. The enzyme maltogenic α‐amylase catalyses the hydrolysis of (1-4)‐α‐d‐glucoside linkages in polysaccharides like starch and glycogen, thus removing successively maltose residues from the non‐reducing ends of the chains, resulting in the production of maltose and oligosaccharides of different lengths. These products from the reaction are naturally present in foods containing starch.
When maltogenic amylase hydrolyses starch and the related polysaccharides, it contributes to reduce the viscosity of the dough. The decrease in dough viscosity aids in the handling of the dough, resulting in more uniform structures with improved crumb cohesiveness. Maltogenic amylase is a highly effective anti-staling agent used for bread making in industrial bakeries. It modifies the starch during baking at the point when most of the it starts to gelatinize. The resulting modified starch granules stand more flexible during long time storage and provide extended shelf life for bread and cakes. Baked products produced with maltogenic amylase have a far softer and more elastic crumb.
Maltogenic amylase is a thermostable enzyme which is inactivated during baking processes under the intended conditions of use.
The product can be used in combination with fungal amylases and xylanases or lipases to secure optimum crumb softness as well as optimum bread quality in terms of crumb structure, bread volume, etc. Based on the substrate specificity of the maltogenic amylase, no unintended reaction products are to be expected in baked goods..