DIASTASE

Enzyme preparation. It is the most widely used and consumed enzyme preparation.
It is mainly used for dough improvement in bread production (reducing dough viscosity, accelerating fermentation process, increasing sugar content, and slowing down bread aging); pretreatment of cereal raw materials in infant food (starch hydrolysis); saccharification and decomposition of undecomposed starch in beer manufacturing; liquefaction and saccharification of starch in sake production; saccharification and decomposition of undecomposed starch in the alcohol industry; starch decomposition and increasing filtration speed in juice processing; and processing and manufacturing of vegetables, syrup manufacturing, maltose production, powdered dextrin, glucose, etc.