Maltogenic Amylase Enzyme Manufacturer & Supplier
Maltogenic Amylase for Bread, Buns, Flatbreads, Frozen & Packaged Bakery Products
maltogenic amylase for Anti-staling and softness
Catalex Bio supplies maltogenic amylase enzyme for commercial bakery and cereal-based food applications where maintaining softness, freshness, texture and shelf life is important.
Maltogenic amylase acts on starch during baking and storage, helping delay starch retrogradation and associated crumb firming. This makes it particularly useful for maintaining softness and freshness during product shelf life.
It can be used in bread, buns, rolls, chapati, roti, tortillas, wraps, frozen and par-baked bakery products, packaged bakery and foodservice products.
Key Benefits
- Supports breakdown of xylan and hemicellulose
- Helps extend bakery product shelf life
- Delays crumb firming and staling
- Maintains softness for longer
- Supports freshness and moisture retention
- Helps maintain crumb elasticity and resilience
- Supports softer packaged bakery products
- Suitable for frozen and par-baked products
- Supports commercial flatbreads and wraps
Applications of Maltogenic Amylase Enzyme
Bread, Buns & Rolls:
Maltogenic amylase helps maintain crumb softness, elasticity and freshness in bread, sandwich bread, burger buns, rolls and other soft breads during storage.
Chapati, Roti, Tortilla & Flatbreads:
Maltogenic amylase supports softness, flexibility and foldability in chapati, roti, tortillas, wraps, naan, paratha and other flatbreads, especially in packaged products.
Frozen & Par-Baked Bakery Products:
Maltogenic amylase supports softness and texture retention in frozen dough, frozen bakery and par-baked products after freezing, thawing and baking.
Packaged & Extended Shelf-Life Bakery:
Maltogenic amylase helps maintain freshness, softness and eating quality by slowing crumb firming during storage and distribution.
Cakes, Muffins & Soft Baked Products:
Maltogenic amylase can support tenderness and texture retention in selected cakes, muffins, sweet buns and other soft baked products.
QSR, Foodservice & Commercial Bakery:
Maltogenic amylase supports softness and flexibility in burger buns, sandwich breads, wraps and flatbreads through holding, transport and distribution.
Maltogenic Amylase Enzyme
- Food-grade Maltogenic Anylase enzyme for bakery and cereal-based food applications
- Suitable for freshness, softness and shelf-life improvement
- Powder form
- Bulk supply for commercial bakery requirements
- Batch-wise COA, MSDS / SDS and TDS
- Export-ready documentation
- Technical support for enzyme selection, dosage and application optimization
Contact our technical team for Maltogenic Amylase enzyme specifications, application guidance, dosage recommendations or pricing support.
COA, MSDS, TDS and sample support provided.
Frequently Asked Questions (FAQ) About Maltogenic Amylase Enzyme
What is maltogenic amylase and how does it work?
Maltogenic amylase acts on starch and helps delay starch retrogradation, reducing crumb firming and maintaining softness during storage.
How is maltogenic amylase different from alpha-amylase?
Alpha-amylase mainly supports dough processing, fermentation and baking performance, while maltogenic amylase is primarily used for anti-staling, softness and shelf-life extension.
How does maltogenic amylase extend bread shelf life?
It helps slow starch changes associated with crumb firming, keeping bread softer and fresher for longer.
Can maltogenic amylase be used in chapati and roti?
Yes. It can support softness, flexibility and shelf-life retention in suitable chapati, roti, tortilla and flatbread formulations
Can maltogenic amylase be used in frozen bakery products?
Yes. It can support softness and finished-product quality in suitable frozen dough, frozen and par-baked bakery products.
Can maltogenic amylase be used for QSR and foodservice products?
Yes. It can help extend softness and foldability in chapati, roti, burger buns, sandwich breads, wraps and flatbreads during storage, transport and distribution, supporting better texture and flexibility when the products reach the consumer.
Can maltogenic amylase be used with alpha-amylase?
Yes. The two enzymes can provide complementary benefits, with alpha-amylase supporting baking performance and maltogenic amylase supporting softness and anti-staling.
How can I source maltogenic amylase from Catalex Bio
Share your application and process specifications. Catalex Bio can recommend a suitable grade and provide a sample, documentation and quotation.