Glucoamylase GA® is a family of four glucoamylases that has a high conversion rate of starch into fermentable sugars. Glucoamylase GA® is a powdered enzyme specially designed for baking industry.
Glucoamylase GA® is a robust glucoamylase produced from a selected strain of Aspergillus niger.
Glucoamylase GA® reduces firming caused by starch retrogradation and the dextrose produced provides nutrients for yeast.
Increases sugar content in doughs
Provides sufficient nutrients for yeast fermentation
Enhances Maillard reaction resulting in improved skin color and flavor of the bread
Enables yeast to work fast in frozen doughs