AGRIMALT 5000 is a formulated powder containing fungal alpha amylase derived from Aspergillus Oryzae. It is sold at a consistent level of dextrinizing activity as determined by the SKB assay procedure. This level of activity is 5000 SKB units per gram. Fungal alpha amylase can be used to replace malted wheat or malted barley flour in bread baking. In this usage the fungal alpha amylase will have a similar beneficial effect in improving gassing power, loaf volume, crust color, external characteristics, grain and texture. Definite improvements of internal bread characteristics and toasting properties have been reported.

Exact levels of addition will vary somewhat under different conditions, but as a rule 2 to 4 grams per 100 lbs. of flour will produce optimum results. Should, for some reason, an excess of AGRIMALT 5000 be added, this will not cause stickiness in the bread crumb. This advantage over cereal amylase is due to the lower heat inactivation temperature of the fungal amylase.

Fungal alpha amylase can be used to replace malted wheat or malted barley flour in bread baking. In this usage the fungal alpha amylase will have a similar beneficial effect in improving gassing power, loaf volume, crust color, external characteristics, grain, and texture. Definite improvements of internal bread characteristics and toasting properties have also been reported.

AGRIMALT 5000 may be added directly into the flour using a small volumetric feeder. No screening of this free flowing powder is necessary.

Exact levels of addition will vary somewhat under different conditions, but as a rule, 3 to 4 grams per 100 lbs. of flour will produce optimum results. Should, for some reason, an excess of AGRIMALT 5000 be added, this will not cause stickiness in the bread crumb. This advantage over cereal amylases is due to the lower heat inactivation temperature of the fungal amylase.

The cereal and baking chemist can determine the optimum level in his particular flour by determining gassing power or by final bread baking tests. The amylograph method is not suitable because fungal diastases are largely inactivated by the temperature necessary to gelatinize the starch in the amylograph.

Fungal enzymes are relatively stable materials. For example, in flour supplemented with very small concentrations of fungal enzymes, alpha amylase activity decreased by only 20% over an eightmonth period at 35oC. Store in a cool, dry area. Storage should not exceed 12 months.