This enzyme is capable of breaking the alpha-1,6 glycosidic bonds found in legume sugars. These oligosaccharides, namely raffinose, stachyose, and melibiose, may cause bloating, gas and general discomfort.
Maltose, corn syrup, and invert sugar are all products of enzymatic action on grains. By reducing viscosity in mashes, increasing sugar availability, and improving separation and filtration in extracting commodity-based sugars, the use of enzymes in grain processing is a very cost-effective approach.
Alpha Gal Conc – Food Grade Alpha Galactosidase
Is an alpha amylase used as an ingredient in bread-improvers and bakery mixes and for supplementing and standardizing the natural alpha-amylase activity of flour in the flourmill. When added to bread flours, the maltose and dextrins produced by SEBamyl-XCP improve fermentation, baking volume, crumb structure and softness.
SEB Grain Hemi F
SEB Grain HEMI F is a dough-conditioning enzyme preparation. It is a food-grade, fungal enzyme produced by controlled fermentation of a non-GMO stain of Trichoderma. This enzyme is Kosher, non-synthetic and can be used as an ingredient in certified-organic baked goods. SEB Grain HEMI F contains hemicellulase (pentosanase) activities that act on flour pentosans to soften and reduce the viscosity of bread doughs and batters.