Application Data Sheet

Uncontrolled copy when printed

Bakezyme® P 500 BG
A fungal a-amylase for baking

Bakezyme® P 500 BG is a-amylase produced by Aspergillus oryzae.

Main benefits of Bakezyme® P 500 BG:

®
Bakezyme P 500 BG is an a -amylase preparation extremely low in protease activity.

In wheat flours already standardized in a -amylase activity main effects are:

• Increased loaf volume by improving the gas retaining capacity

• Improved texture and more uniform crumb structure

• Improved crumb softness

• Darker crust

DSM Baking Enzymes is one of the leading Baking Enzymes suppliers worldwide. We provide a full range of high quality
Bakezyme® Products & Services. Within DSM Baking Enzymes there is a strong focus on developing new innovative enzymes in
line with market needs. By this continuous improvement of our product portfolio in combination with our Bakezyme ®. Services we
are confident to be your preferred supplier of Baking Enzymes

Bakezyme® products
- A comprehensive range of baking enzymes for the milling industry, bread improver manufacturers and other cereal based applications
- Strong focus on introducing new innovative enzymes

Bakezyme® services
- Technical in house know -how to support application development
- Tailor made training possibilities
- Technical Service

Document code: Revision: 1 Page 1 of 3

ADS-DBI_EZ -en_US-1126392 Date: 09/23/2003

This information is based on knowledge available until present. To the best of our knowledge, the information contained herein
is accurate and complete. However nothing herein contained shall be construed to imply any warranty or guarantee.

Innovating your products in the most natural way, the Bakezyme® way by Unlimited.DSM
 Application Data Sheet
Uncontrolled copy when printed

Bakezyme® P 500 BG
A fungal a-amylase for baking

Working mechanism

During mixing and subsequent fermentation the damaged starch is hydrolysed by the combined
action of α- and ß-amylases. α-Amylase converts the damaged starch into maltodextrins. ß-Amylase
hydrolyses the maltodextrins to release maltose. Enzymes intracellularly present in yeast degrade
maltose to glucose, which is afterwards converted to alcohol and carbon dioxide gas necessary for
dough leavening.
During the early phase of baking α-amylase will degrade a part of the gelatinising starch until being
inactivated by the heat in the oven. This action results in a delayed crumb setting, enabling the baking
dough to increase extra in loaf volume. The partial breakdown of the starch during baking results in a
better crumb softness and contributes to a better keeping quality of the bread.
Wheat flour normally contains sufficient ß-amylase activity for optimum baking results. However, the
α-amylase activity is often insufficient, dependent on the variety and the climatic conditions under
which the wheat has been grown, matured and harvested. Loaf volume depends largely on the α-
amylase activity of the flour, once the gluten has been developed into a protein matrix having an
optimum gas retaining capacity.

It is therefore essential to adjust the α-amylase activity of flours used for bread making.

Traditionally the increase in α-amylase activity has been achieved by adding wheat or barley malt.
However, this practice has the drawback of enriching the dough with undesirable side activities.
Proteolytic enzymes from malt may adversely affect the gluten matrix resulting in a reduced loaf
volume. The biotechnological experience of DSM Bakery Ingredients has enabled us to select a strain
of Aspergillus oryzae for the production of fungal α-amylase, which is completely free of proteolytic
activity.

Document code: Revision: 1 Page 2 of 3

ADS-DBI_EZ -en_US-1126392 Date: 09/23/2003

This information is based on knowledge available until present. To the best of our knowledge, the information contained herein
is accurate and complete. However nothing herein contained shall be construed to imply any warranty or guarantee.

Innovating your products in the most natural way, the Bakezyme® way by Unlimited.DSM
 Application Data Sheet
Uncontrolled copy when printed

Bakezyme® P 500 BG
A fungal a-amylase for baking

Malt α-amylase is more thermostable than fungal α-amylase. If excessive high levels of thermostable
α-amylase like wheat malt or bacterial α-amylase are added, too much starch will be dextrinised
during baking, resulting in a sticky crumb. In contrast, fungal α-amylase is already inactivated before
starch reaches its maximum gelatinisation temperature. Because the fungal α-amylase is rapidly
inactivated in the early phase of baking, an excessive liquefying action is excluded. This characteristic
avoids the risk of producing a sticky crumb, or an excessively dark crust.

Application

Wheat flour is in most cases standardized on α-amylase activity at the mill. For this standardization
®
Bakezyme P 180 BG may be applied.
®
For further improvement of dough and bread characteristics Bakezyme P 500 BG is advised to be
applied at dose levels in between 5 and 25 ppm (calculated on the flour weight). The optimum dose
level determined through testing in the specific application.

The predominant effects of fungal α-amylase addition in bread making are the improved dough
development resulting in better gas retaining capacity and the uniform crumb structure.

Document code: Revision: 1 Page 3 of 3

ADS-DBI_EZ -en_US-1126392 Date: 09/23/2003

This information is based on knowledge available until present. To the best of our knowledge, the information contained herein
is accurate and complete. However nothing herein contained shall be construed to imply any warranty or guarantee.

Innovating your products in the most natural way, the Bakezyme® way by Unlimited.DSM