As a special α-amylase, maltagenic amylase can generate maltose, oligosaccharides and small molecule dextrins by hydrolyzing amylopectin,which interferes with the recrystallization of starch and the entanglement of starch granules and protein macromolecules, and delays the recrystallization of starch granules. Thereby reducing the aging speed of bread and prolonging the preservation t... https://www.cnadditives.com/baking-enzymes/maltogenic-amylase.html