Food additives data book - wordpres

Flour Additives 536
NAME: Alpha-amylase
CATEGORY: Flour additive/ Enzyme
FOOD USE: Bread/ Products of the brewing industry
HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
FUNCTION IN FOODS: Fungal alpha-amylase acts as a bread improver: it increases loaf volume and oven spring, and improves
crumb texture. It also enhances the gassing power of breadmaking flour, and is used in brewing in
conjunction with other enzymes to hydrolyse barley starch
TECHNOLOGY OF USE IN FOODS: The optimum level of addition of fungal alpha-amylase to breadmaking flour is about 80 Farrand units.
It is active at temperatures up to 55–65°C. Above 65°C, it is deactivated rapidly
SYNERGISTS: Hemicellulase
FOOD SAFETY ISSUES: No safety concerns in food, but there have been reports of occasional allergic reactions in bakery
workers
LEGISLATION: USA: CANADA:
Permitted in flour Permitted in various foods, including bread, flour,
whole wheat flour and “unstandardized bakery products”
UK and EUROPE: EU countries
UK: permitted for general food use,
including bread and flour. AUSTRALIA/PACIFIC RIM:
Europe: permitted in bread in most Permitted in bread