Amylase is one of the most widely used and consumed enzymes. It is mainly used for dough improvement in bread production (reducing dough viscosity, accelerating fermentation process, increasing sugar content and alleviating bread aging); Pretreatment of cereal raw materials in infant food, saccharification and decomposition of undissolved starch in beer manufacturing; Starch in saccharification and liquefying sake production; Saccharification and decomposition of non decomposed starch in alcohol industry; Starch decomposition and improvement of filtration speed in fruit juice processing; And vegetable processing, syrup manufacturing, maltose production, powdered dextrin, glucose and other processing and manufacturing.
CRO
