Beschreibung
Xylanase is a type of hydrolytic enzyme that breaks down xylan—a major component of hemicellulose in plant cells—to sugars such as xylose.
Due to its ability to modify plant fibers, xylanase is widely used in various industries.
Improves bread volume, crumb structure, and dough workability by breaking down arabinoxylans in flour.
Increases volume: Xylanase breaks down insoluble arabinoxylans (fibers) in flour. This releases the water bound to them and redistributes it to the gluten network, making the dough more stretchable and allowing the bread to rise more during baking.
Improves texture: The enzyme makes the bread crumb softer and more evenly porous.
Prolonging freshness: By modifying the water content of the dough, xylanase slows down the aging process (starch retrogradation), keeping the bread soft for longer.
Machinability: In industrial production, the enzyme reduces the stickiness of the dough, making it easier to pass through automated molding machines.
Dosage: 3-6 g/100 kg flour (30-60 ppm)
Packaging: 25 kg bag
Fragen