A New Study on Enzyme Innovation's Maltogenic Amylases and Tortilla Shelf-Life was Published on IJERT
CHINO, Calif., Jan. 16, 2024 /PRNewswire/ -- A study published in The International Journal of Engineering Research and Technology (IJERT) finds maltogenic amylases from Enzyme Innovation have a significant impact on extending the shelf life of corn tortillas.
- CHINO, Calif., Jan. 16, 2024 /PRNewswire/ -- A study published in The International Journal of Engineering Research and Technology (IJERT) finds maltogenic amylases from Enzyme Innovation have a significant impact on extending the shelf life of corn tortillas.
- The objective of the study, titled "Effect of a Maltogenic Amylase and High-Performing Maltogenic Amylase on Freshness and Other Quality Attributes of Corn Tortillas Made with a Griddle Process," was to study the effects of a maltogenic amylase (SEBake Fresh 10P) and a high-performing maltogenic amylase (SEBake Fresh Ultra) on delaying staling in griddle-cooked corn tortillas.
- The study assessed the enzymes' impacts on texture, sensory, and other quality attributes of corn tortillas.
- Furthermore, the study's results suggest that the high-performing maltogenic amylase can keep corn tortillas softer for longer.