For measurement of residual enzymes in bakery products, you should use the Amylazyme method rather than the Ceralpha method. With the standard assay formats available, the sensitivity of the Amylazyme method is 10-20 times greater than can be achieved with the Ceralpha method. You will need this greater sensitivity to measure the extremely low levels of activity present.
Can you tell which product of the Amylazyme Tablets (T-AMZ) and Ceralpha Kit (K-CERA) is most suitable to measure alpha-amylase in finished bakery products, particularly in sweet goods?
Modified on: Wed, 10 Nov, 2021 at 4:03 PM
Did you find it helpful?Send feedback
Sorry we couldn't be helpful. Help us improve this article with your feedback.