Xylanase for Flour Xylan Modification and Dough Handling Improvement

Xylanase is produced through submerged fermentation of Trichoderma reesei, followed by purification, formulation, and drying. This enzyme targets xylan in flour, enhancing dough handling properties, crumb structure, and the sensory qualities of baked goods. It can work synergistically with other baking enzymes such as fungal amylase, glucose oxidase, and lipase to further optimize baking performance.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1219