DENABAKE™ EXTRA
Improves bread quality
DENABAKE EXTRA is a microbial G4 amylase with functionality for starch hydrolysis to produce maltotetraose.
It can be used in breads to improve volume, softness, or texture; to prevent staleness; and as an alternative to malt.
・Please contact us for information on the regulatory status for any countries of interest.
Brand Company
Nagase Viita Co., Ltd.
INFORMATION
Enzyme Name
Exomaltotetraohydrolase（G4-Amylase）
Appearance
Powder
Shelf Life
12 months after production date
Storage Condition
Under the condition of protecting from the light, and keeping in the cool place (below 15℃).
Packaging Description
1kg (Fiber drum)
10kg (Fiber drum)
Product Data Sheet
Please request the Product Data Sheet using this form
Case Study
BENEFITS
Increases bread volume and softness
Prevents staleness and improves texture of breads
Effective against fungal growth in breads
Shortens rising time; enhances proving and stability of dough
Improves rising and stability of frozen dough
Imparts sweetness to low GI breads
