Amylase page: I am looking for Maltogenic Enzyme for bread and rolls. Let me know at what temperature it will work? After passing baking step is it still working or does activity stop? Is it really working as anti-staling agent or other shelf life extension?
I am seriously looking to get it. Please help.
depending on the culture of the enzyme in most cases maltogenic alpha amylase is denatured after baking but if its bacterial alpha amyalse it can sustain upto 95 degrees celcius so it largely depend on the source of its extraction
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