{"id":165,"date":"2017-11-10T20:01:54","date_gmt":"2017-11-10T20:01:54","guid":{"rendered":"http:\/\/arteenco.com\/en\/?p=165"},"modified":"2024-02-28T09:17:40","modified_gmt":"2024-02-28T09:17:40","slug":"arteezyme-100ga","status":"publish","type":"post","link":"https:\/\/arteenco.com\/en\/2017\/11\/10\/arteezyme-100ga\/","title":{"rendered":"Arteezyme 100GA"},"content":{"rendered":"

Arteezyme 100GA is a highly concentrated amyloglucosidase or glucoamylase derived from a selected strain of Aspergillus.<\/p>\n

Glucoamylase (1,4-a-glucan glucohydrolase), like Arteezyme 100GA removes glucose units from starch chains.<\/p>\n

Arteezyme 100GA is highly water soluble and very stable in dry and cool conditions.<\/p>\n

Arteezyme 100GA has many applications in bakery the most important of which are:<\/p>\n

Increased availability of glucose in the dough\/bread promotes Maillard reactions and improves crust color, bread flavor and appearance.<\/p>\n

Addition of Arteezyme 100GA improves initial softness and perceived freshness of bread crumb.<\/p>\n

Arteezyme 100GA is extremely important in frozen dough and frozen part baked goods to improve quality and reduce damages due to freezing conditions and storage.<\/p>\n

Arteezyme 100GA, however, is NOT a substitute for alpha-amylase and should be used together with standard alpha-amylase.<\/p>\n\n\n\n\n\n\n\n\n
application<\/td>\neffects<\/td>\n<\/tr>\n
Flour milling<\/td>\nimprove initial softness, increase crumb tenderness<\/td>\n<\/tr>\n
bread baking-color<\/td>\nimprove crust bread color, increase Millard-type reactions<\/td>\n<\/tr>\n
bread baking- baguettes<\/td>\nimprove crust structure, color, better crumb structure, better overall quality<\/td>\n<\/tr>\n
frozen dough<\/td>\nreduce crust separation, reduce blistering, improve crust color<\/td>\n<\/tr>\n
frozen part baked bakery<\/td>\nimprove product appearance, crust color, reduce crust separation<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Arteezyme 100GA is a highly concentrated amyloglucosidase or glucoamylase derived from a selected strain of Aspergillus. Glucoamylase (1,4-a-glucan glucohydrolase), like Arteezyme 100GA removes glucose units from [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":175,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/posts\/165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":1,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/posts\/165\/revisions"}],"predecessor-version":[{"id":167,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/posts\/165\/revisions\/167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/media\/175"}],"wp:attachment":[{"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/media?parent=165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/categories?post=165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/arteenco.com\/en\/wp-json\/wp\/v2\/tags?post=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}