Can your technology protect Fungal Amylase so that it can be used at higher temperatures during baking? Is there a recommended use rate?
For background information please note that enzymes are large proteins that act as catalyst to speed up reactions without themselves being changed. Amylases are a type of enzyme that break down starch in flour into sugars and dextrins. Alpha and Beta amylase occur naturally in wheat however, the natural level of Alpha amylase is usually too low and variable for optimal breadmaking.
Fungal amylase is one form of amylase that is used to standardize the alpha amylase activity of bread flour. Fungal amylase is used in dough conditioners to improve oven spring. Fungal amylase is unstable so hence the reason why it is microencapsulated in order to improve its temperature stability and get it to work during later stages of baking. Fungal amylase breaks down starch and produces maltose sugar. Its primary application is to standardize flour and to, provide dough conditioning and sweeting.
The pH range for the activity of Fungal Amylase is approximately 4.4 to 6.0 with an optimum performance at pH 5.2. It is important to know however, that pH optimums will depend on process variables such as temperature, time, substrate concentration and moisture levels in the dough. The activity of uncoated Fungal Amylase is effective in the temperature range of 40°C to 60°C with its optimum temperature at 55°C. The activity of microencapsulated Fungal Amylase is effective in temperature range from 61°C to 64°C.
The recommended use rate for Microencapsulated Fungal Amylase is 0.45-0.5 grams/100 Kg of flour.