α-Amylase

1. For maltose syrup processing, fungal alpha-amylase is mainly used in the production of syrup of maltose content＜54%. The dosage is 0.02-0.07 kg/t dry basis at pH 4.8-6.0 and 58-60℃ for 6-30 hours.

2. In the beer industry, fungal alpha-amylase can increase the fermentation degree and the level of residual sugar and avoid cold muddy (chill haze) in saccharification and fermentation stages. 0.1-0.3 kg/t dry basis in saccharification stage can increase fermentation degree, 0.002-0.004 kg/t dry basis can avoid cold muddy (chill haze), and 0.02-0.1 g/t dry basis can improve the level of residual sugar.

3. For bread and steamed bun making, the action of fungal alpha-amylase can release fermentable sugars for baker's yeasts, increase the gas holding capacity of the dough and finally help secure higher volumes and better crumb structure of the bread. 0.002-0.01 kg/t flour (based on 100,000 U/g) is recommended. Best effects can be achieved when amylase is used in combination with xylanase.