maltogenic amylase in baking

Maltogenic Amylase is widely used in baking to improve dough properties, bread volume, and shelf life. By breaking down starch in a controlled way, it slows bread staling, helping baked goods stay soft and fresh longer. Bakers value this enzyme for its ability to enhance texture, extend freshness, and reduce chemical additives. Chemsino supplies high-quality Maltogenic Amylase designed for industrial baking, ensuring reliable performance and compliance with global standards.

Maltogenic amylase, a specialized α-amylase, hydrolyzes amylopectin to produce maltose, oligosaccharides, and small dextrins. This action delays starch retrogradation, reduces staling, and prevents entanglement between starch granules and protein macromolecules, improving bread softness, shelf life, and overall quality in baked goods.