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Glucoamylase Powder
Glucoamylase 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.When used in baking, it brings benefits like:» Increase crust color» Enhance loaf volume» Increase fermentable sugar for yeast» Increase crumb softness and elasticity» Improve tolerance of the dough» Improve shelf life of the product
Categories
- Ingredients
- Additives
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