Fungal Alpha-Amylase
Fungal Alpha-Amylase (EC 3.2.1.1) — Baking-Grade Starch Hydrolyzing Enzyme
High-activity fungal alpha-amylase from Aspergillus oryzae for controlled starch hydrolysis in baking. Helps generate fermentable sugars for improved oven spring, crumb softness, and consistent dough performance. Works best within pH 4.5–6.5 and 50°C–60°C. Off-white to cream powder. Activity 10,000–50,000 SKB/g. MOQ 25 kg. Ships worldwide.
Years experience
Countries shipped
9001 certified
Fungal Alpha-Amylase Enzyme Powder
10,000 – 50,000 SKB/g
Applications
Fungal alpha-amylase breaks down starch into shorter dextrins and fermentable sugars to support dough conditioning, proofing performance, and consistent baked texture—especially when used within the recommended pH and temperature window.
Bread Volume & Crumb
Controlled starch hydrolysis during proofing produces fermentable sugars for better oven spring and a more uniform crumb structure.
Pastry & Croissant
Improves dough handling and lamination in puff pastry, croissants, and Danish for consistent flaky layers.
Pizza Dough Conditioning
Enhances extensibility and gas retention in pizza dough for uniform bubbles and a crisp-chewy bite.
Cake & Muffin Moisture
Anti-staling enzyme action helps maintain moisture in cakes, muffins, and sweet baked goods for extended freshness.
Pretzel & Bagel Processing
Boosts dough machinability and supports crust color development in high-temperature baked products.
Flour Standardization
Helps adjust starch-related performance (e.g., falling number behavior) to improve consistency across wheat origins.
Product Specifications
| Enzyme Name | Fungal Alpha-Amylase (Baking Grade) (EC 3.2.1.1) |
| Activity | 10,000 – 50,000 SKB/g |
| Optimal pH | 4.5 – 6.5 |
| Optimal Temperature | 50°C – 60°C |
| Appearance | Off-white to cream powder |
| Source | Aspergillus oryzae |
| Shelf Life | 24 months (sealed, cool, dry) |
| Packaging | 25 kg bags / drums |
| MOQ | 25 kg |
| Certifications | ISO 9001, HALAL, KOSHER, Food Grade, Non-GMO |
Why Source From Us
Baking-Grade Consistency
Produced from Aspergillus oryzae with activity designed for controlled starch hydrolysis in dough and batter systems.
Optimized for Dough & Proofing Windows
Formulated to perform reliably within pH 4.5–6.5 and 50°C–60°C, helping stabilize process outcomes across production runs.
Food-Compliance Documentation
ISO 9001 quality management with HALAL, KOSHER, Food Grade, and Non-GMO options. COA/TDS support available for qualified inquiries.
Bulk Supply & Practical Packaging
Available in 25 kg bags/drums with MOQ 25 kg for smooth procurement and stable inventory planning.
Frequently Asked Questions
What does EC 3.2.1.1 mean for Fungal Alpha-Amylase?
EC 3.2.1.1 identifies alpha-amylase as an enzyme that hydrolyzes internal α-1,4 glycosidic bonds in starch, generating dextrins and fermentable sugars that support baking performance.
What pH and temperature should I use for best activity?
For this baking grade, the recommended operating window is pH 4.5–6.5 and 50°C–60°C to achieve consistent starch breakdown during mixing, proofing, or batter conditioning.
How should I choose a dosage when the activity is 10,000–50,000 SKB/g?
Select dosage based on your target crumb/volume and your process conditions. Higher SKB/g typically allows lower mass addition for similar effect, but final dosing should be confirmed through small-scale trials.
Will it work in both yeast-leavened bread and quick-bake products?
Yes. In yeast-leavened systems it supports proofing by generating fermentable sugars; in cakes and muffins it helps maintain moisture and freshness by influencing starch-related texture and staling behavior.
How should I store Fungal Alpha-Amylase to maintain activity?
Keep the powder sealed, stored in a cool, dry place, and avoid moisture uptake. With proper storage, shelf life is 24 months.
Get a Free Sample & Quote
Tell us your application and target output (bread volume, crumb softness, moisture retention, or flour standardization). We’ll send a free sample, COA, and competitive pricing within 24 hours.