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Enzyme blend for flour

 Product Information

Cat #
MBS-0029
CAS No.
Enzyme Commission Number
Product Overview
High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.
Features
Ready-to-use product, accelerating research progress, enhancing application performance.
Method
Technology
Synonyms
Type
Function
Applications
Food Industry
Storage
Should be stored in a cool place avoiding high temperature.
Storage Buffer
Shelf Life
Strains
Microbial Blends
Source
Appearance
Molecular Weight
Color / Form
Instruction
Enzyme Class
Blends
Production Methods
Fermentation
Activity
Specific Enzyme Activity
Purity
Unit Definition
Amino Acids Sequence
WARNINGS
Shipping
Formula
Reaction
Recommendation
Species Reactivity
Contents
Compatibility
Melting Point
Final Titre
Fermentation Time
Recovery Yield
Starting Material
Specification
On customer requests
Substrates
Concentration
Usage And Dosage

 Description

Hemicellulase and alpha-amylase activity acts on flour pentosans and starch to improve dough elasticity and volume of yeast-raised baked goods.

For Research Use Only.
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