E1100 — пищевая добавка, улучшитель муки и хлеба: амилазы, amylase (Е1100)

Amylase is an enzyme that hydrolyses (breaks down) starches into simple sugars, and is widely used in bread making to break down complex starches found in flour. Amylase occurs naturally in yeast and when added to flour breaks down the starch to give a sweet taste, and causes the bread to rise as a result of CO2 production. Commercially amylase is used a bread improver/flour treatment agent and raising agent.

Derived from mould mushroom or pig pancreas. Flour treatment agent. No adverse effects have been reported.

Common Uses

Used in bakery products, baked goods, and breads.

 
 

Статьи:

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