Food‑grade xylanase for bakery targets water‑insoluble arabinoxylan in wheat bran and flour. It degrades part of insoluble arabinoxylan into soluble arabinoxylan, which enhances water binding capacity of dough, optimizes gluten network development, improves dough handling property, increases bread specific volume, reduces bread firming rate, and brings better softness to whole‑grain and high‑fiber baked goods.
0.02-0.15kg/T flour with 290000 U/g
Convert partial insoluble arabinoxylan into soluble fraction
Enhance dough water‑holding capacity and improve machinability
Increase bread specific volume and alleviate bread hardening
Remarkable improvement effect for whole‑grain and high‑fiber bakery products
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