Glucoamylase is an enzyme produced from Aspergillus niger through deep fermentation and purification processes. The enzyme is specifically designed to hydrolyse dextrins and oligosaccharides by releasing glucose from the non-reducing ends of carbohydrate chains.
In baking applications, the released glucose provides an additional energy source for yeast fermentation and contributes to improved browning of the bread crust, resulting in enhanced colour and appearance of baked products.
Visual Description: Gray to light brown powder
Odour: Typical fermentation smell
Enzyme activity: ≥ 400, 000 U/g
Loss on drying: ≤ 10%
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