Global Alpha-Amylase Baking Enzyme Market report from Global Insight Services is the single authoritative source of intelligence on Alpha-Amylase Baking Enzyme Market. The report will provide you with analysis of impact of latest market disruptions such as Russia-Ukraine war and Covid-19 on the market. Report provides qualitative analysis of the market using various frameworks such as Porters’ and PESTLE analysis. Report includes in-depth segmentation and market size data by categories, product types, applications, and geographies. Report also includes comprehensive analysis of key issues, trends and drivers, restraints and challenges, competitive landscape, as well as recent events such as M&A activities in the market.
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Alpha-amylase is an enzyme that is found in saliva and in pancreatic juice. It hydrolyzes alpha-1,4-glycosidic linkages in oligosaccharides, polysaccharides and starches, resulting in the release of glucose and maltose. Alpha-amylase is used in baking to break down starches in flour, which results in a softer, more evenly textured dough. It is also used in brewing to break down starches in grains, which results in a more fermentable wort.
Key Trends
Alpha-amylase baking enzyme technology is a process used to improve the quality of bread. The process involves adding alpha-amylase enzymes to the dough, which break down the starch into smaller molecules. This results in a bread that is more fluffy and less dense.
There are several key trends in alpha-amylase baking enzyme technology. One trend is the use of enzymes that are derived from Aspergillus oryzae, which is a type of fungus. These enzymes are more effective at breaking down starch than enzymes from other sources.
Another trend is the use of enzymes that are genetically engineered to be more active. These enzymes are more efficient at breaking down starch, and they can be used at lower concentrations.
Finally, some bakers are using a combination of alpha-amylase and other enzymes, such as xylanase or cellulase. This combination of enzymes can improve the quality of bread even further.
Key Drivers
The key drivers of the alpha-amylase baking enzyme market are the increasing demand for bakery products and the growing awareness of the benefits of enzymes in the baking industry. The use of enzymes in the baking industry has been increasing due to their ability to improve the quality of breads and other bakery products. Enzymes are also used in the baking industry to improve the shelf life of baked goods.
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Market Segments
The alpha-amylase baking enzyme market bifurcated on the basis of source, application, and region. On the basis of source, it is segmented into fungi-based, bacteria-based, and plant-based. By application, it is analyzed across bread, cookies & biscuits, desserts, and others. Region-wise, it is studied across North America, Europe, Asia-Pacific, and rest of the World.
Key Players
The alpha-amylase baking enzyme market report includes players such as Novozyme, DSM, DuPont, ENMEX, AB Enzymes, Aumgene Biosciences, Takabio, Maps Enzymes Ltd., Merck KGaA, and Aumenzymes.
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