AILAZYME® AG
Glucoamylase for Bread Quality, Crust Color and Frozen Dough Performance
AILAZYME® AG glucoamylase solutions help bakeries and flour mills improve crust color, enhance flavor development, increase crumb softness, and support more consistent bakery performance across a wide range of bread and frozen dough applications. By converting starch-derived dextrins into fermentable glucose, glucoamylase contributes to improved Maillard reactions, enhanced product appearance, better eating quality, and increased process consistency throughout production.
Why Use Glucoamylase in Bakery?
Key Benefits
Improved crust color development
Enhanced Maillard reactions
Better bread flavor and aroma
Increased crumb softness
Improved perceived freshness
Better frozen dough tolerance
Reduced crust separation in frozen products
Reduced blistering and white spot formation
Improved volume retention during frozen storage
Supports flour standardization programs
Synergistic performance with alpha-amylase, xylanase, lipase, and bakery improver systems
Typical Bakery Applications
How Glucoamylase Works
Glucoamylase acts on starch-derived dextrins and releases glucose molecules that become available during dough processing and baking. The increased availability of glucose supports fermentation activity and promotes Maillard reactions during baking, contributing to improved crust color, flavor development, and overall product appearance.
Flour Treatment
Flour standardization
Flour correction programs
Wheat flour optimization
Bread Production
Pan bread
Artisan bread
Baguettes
Rolls and buns
Frozen Bakery Systems
Frozen dough
Frozen proofed dough
Frozen unproofed dough
Long-term frozen storage
Par-Baked Products
Frozen par-baked bread
Bake-off products
Retail bakery programs
Bakery Improver Systems
Bread improvers
Flour improvers
Customer-specific enzyme systems
Frozen Dough Performance
Optimized for Frozen and Par-Baked Applications
Frozen bakery systems present unique challenges, including moisture migration, crust separation, blistering, volume loss, and inconsistent final appearance.
AILAZYME® AG solutions help improve frozen dough tolerance and support more consistent quality after thawing and baking.
Benefits may include:
Reduced crust separation
Reduced crust peeling
Reduced blistering and white spots
Improved volume retention
Better crust color development
Improved finished product appearance
Enhanced consumer perception of freshness
Request the Technical Data Sheet and discuss your bakery application with our technical team.
We can help identify the most suitable glucoamylase solution for crust color development, frozen dough performance, freshness enhancement, and bakery process optimization.