In baking maltogenic enzymes when added to dough basically hydrolyse starch in flour producing maltose and low molecular weight sugar.
Benefits
- Maltose produced by enzymes serve as food for yeast and thus lead to good oven spring
- Maltose in combination with sucrose (added sugar) gives a sweeter and tastier dough
- Maltogenic amylase through modification of amylopectin delays firming of crumb, contribute to prolonged freshness and softness and thus retard staling in bread and buns. Staling which involves dry and crumbly loaves, heightened firmness of crumb and deterioration in taste and aroma, is major cause of losses in bakeries. Almost every customer will reject product that is too hard when squeezed
A.SEBamyl MAP 1500
B.Ceed Bread Softener
