Alpha Amylase
CAS Number: 9000-90-2
Usage: Used as a food additive to break down complex sugars into simple sugars, aiding in the fermentation and baking processes.
Characteristics: An enzyme that catalyzes the hydrolysis of starch into sugars.
Detailed Description: Alpha Amylase is an enzyme commonly used in the food industry, particularly in baking and brewing. In baking, it helps to break down starches in flour, producing sugars that feed yeast, leading to better fermentation and a fluffier texture. In brewing, it assists in converting starches into fermentable sugars.
Performance Features: Enhances the fermentation process by breaking down starches into simpler sugars.
Advantages: Improves the texture and volume of baked goods and efficiency in brewing.
Benefits: Contributes to the production of high-quality bread and alcoholic beverages.
Extended Applications: Widely used in the baking industry for bread and pastry production and in brewing for beer and spirits.