Baking Xylanase for Dough Handling and Sensory Properties

Xylanase is produced through submerged fermentation of Trichoderma reesei, followed by purification, formulation, and drying. This enzyme blend includes neutral endo-xylanase and additional beneficial activities. It specifically targets wheat xylan in flour, enhancing dough handling properties, crumb structure, whiteness, luster, and overall sensory qualities of baked products.
Xylanase works synergistically with other baking enzymes, such as fungal amylase, glucose oxidase, and lipase, to further optimize baking performance. It can be used as a flour improvement agent or a baking aid to achieve superior results in baked goods.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1199