Dough conditioners are food additives used to improve the texture, elasticity, and handling properties of dough in baking. They help strengthen gluten formation, enhance dough stability, and extend shelf life by preventing staling. Widely used in commercial bread production, dough conditioners ensure consistent quality, better volume, and longer freshness in baked goods while reducing processing time.

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Amylase Baking enzyme Amaris Chemicals
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Amylase Baking Enzyme

Original price was: $ 4.11.Current price is: $ 4.02.
Amylase Baking Enzyme is a class of enzymes that catalyzes the hydrolysis of starch into sugars such as maltose and glucose. In the baking industry, amylases are widely used to improve dough handling, enhance fermentation, increase loaf volume, improve crumb softness, and extend shelf life. The enzyme is typically derived from microbial (fungal or bacterial) sources like Aspergillus oryzae or Bacillus subtilis. Commercial baking amylase products may include α-amylase, β-amylase, and glucoamylase, depending on application needs.
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