| Certificates/Standards: | N; |
| Monthly Output: | Not provided |
| Regional: | Not provided |
| Packaging Information: | Not provided |
| Mode Of Payment: | Not provided |
| Delivery Lead Time: | Not provided |
| Main Sales Markets: | North America，Central/South America，Western Europe，Eastern Europe，Australasia，Asia，Middle East，Africa |
| Sample Provided: | No |
| Sample Policy: | Not provided |
| Minimum Quantity: | Not provided |
Amylase is a hydrolytic enzyme that breaks down starch into dextrins and sugars. It’s made up of a family of starch-degrading enzymes that include
1.Alpha-amylase
2.Beta-amylase
3.Amyloglucosidase or glucoamylase
4.Pullulanase
5.Maltogenic amylase
Amylases can work at the same time in perfect synergy. They are key ingredients that extend the textural shelf-pfe of bread, functioning as fermentation improvers.
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