Metbak A is a fungal alpha-amylase enzyme preparation produced by a selected strain of Aspergillus species. This result in improved bread volume and crumb texture. In addition, small oligosaccharides and sugars such as glucose and maltose produced by these enzymes enhance the reactions for the browning of the crust and baked flavor.
The baking industry uses Metbak A to supplement the alpha-amylase in flour for yeast-leavened doughs to increase the formation of fermentable sugars.
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