Fungal A-amylase CAS NO 9000-90-2 Fear Steve

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Fungal α-amylase is a food-grade enzyme produced by controlled fermentation of selected fungal strains. It works by breaking down starch into smaller sugars, improving dough fermentation and overall baking performance.

In bakery applications, fungal α-amylase helps increase loaf volume, improve crumb structure, and enhance crust color. It is widely used in bread, buns, and other baked products to deliver consistent quality and better processing tolerance.

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