Xylanase
Improve dough operability and stability
Improve flour quality
Increase the elasticity and extensibility of the gluten network
Improve the texture and volume of flour products
Recommended：
Xylanase XYL200 / XYL50
Products | Main functions |
fungal α-amylase | It hydrolyzes damaged starch into dextrin and maltose. The use of amylase provides a source of sugar for yeast fermentation. The increased sugars also improve flavor and enhance crust color. |
glucose oxidase | It works on gliadins and gluten in the flour to strengthen the gluten network. |
LIPASE LIP100 | It hydrolyzed triglycerides in flour to increase the softness and whiteness of the bread. |
LIPASE LIP400 | It hydrolyzed phospholipids in flour to increase the stability of the dough and give bigger volume. |
LIPASE LIP500 | It contain both phospholipase and triglyceride lipase. |
Xylanase XYL200 | It hydrolyzed xylan (1,4)-β-D-xylosidic bond in flour to increase the loaf volume. |
Xylanase XYL50 | It hydrolyzed xylan (1,4)-β-D-xylosidic bond in flour to increase the loaf volume. |
Maltogenic amylase MAM100 | It is specifically used to increase the shelf life and crumb softness while keeping a high crumb resiliency of baked goods. |
Protease BHP-50 | It is specifically used to reduce dough resting time，improve dough extensibility and dough handling in biscuit and crackers. |
Baker FB Mosh | It helps to maintain the freshness of baked goods |
