Enzyme systems with monospecificity

Active ingredient	MC Product series	Description/effects
Amylases
Fungal alpha-amylases	Alphamalt A Alphamat V	All desired concentrations Use with high falling numbers Boosts oven rise Increases baked volume, reduces firmness of the dough
Bacterial alpha-amylases	Alphamalt BA	For use in long-life bakery products to achieve saccharification and enhanced browning
Beta-amylase	Betamalt	Breaks down starch into maltose for controlled adjustment of the falling number Prolongs the shelf-life Boosts oven rise
Glucoamylase/ amyloglucosidase	Alphamalt GA	Breaks down starch into glucose to achieve greater oven rise, especially with retarded fermentation or freezing Enhanced browning
Amylases for prolonged shelf-life
Bacterial amylases	Alphamalt Fresh	Enhances browning of baked products
Hemicellulases
Hemicellulases, xylanases, pentosanases	Alphamalt HC	Good to extremely good extensibility of the doughs Firms or relaxes the dough Releases water / reduces viscosity Dries and strengthens wheat and rye doughs High volume yields Fine texture Improves machinability
Oxidases
Glucose oxidase with selected side activities	Alphamalt Gloxy	Strengthens the gluten Produces firmer dough Increases the stability of wheat and rye doughs Increases water absorption Improves dough tolerance Increases fermentation stability Improves processing properties
Glucose oxidase (with a wider range of substrates)	Alphamalt ROX
Sulfhydryl oxidase	Alphamalt SOX
Proteases
Proteases from various sources (fungal, bacterial , vegetable	Alphamalt PRO Alphamalt B Alphamalt BK Alphamalt BP Alphamalt PP	Splits the protein strands of the gluten skeleton Plastic, easily shaped doughs Reduces dough resistance Enhances flavour and browning Increases extensibility Prevents cracking of biscuits Shortens dough resting time