ECOENZYME-XYL
Xylanase • Bakery
Xylanase
ECOENZYME-XYL (BAKERY) is a food grade Xylanase enzyme preparation specially designed for the baking industry. Available in bacterial as well as fungal origin.
It offers significant benefits in the bakery industry. There are two primary variants: ECOENZYME-XYL F (BAKERY) — Fungal Xylanase and ECOENZYME-XYL B (BAKERY) — Bacterial Xylanase, each with specific applications and advantages.
ECOENZYME-XYL F (BAKERY)
Fungal Xylanase is used in the pre-treatment of flour, converting insoluble hemicelluloses present in dough into soluble forms during the baking process. The solubilized hemicelluloses significantly enhance the gas retention capacity of wheat dough, promoting gluten network formation and softer crumb structure.
ECOENZYME-XYL B (BAKERY)
Bacterial Xylanase specifically targets water-unextractable arabinoxylans (AX) in the dough. It breaks down these insoluble arabinoxylans, which interfere with the gluten network, converting them into high-molecular-weight soluble arabinoxylans. This action reduces the water-holding capacity of arabinoxylans and frees water for the gluten network.
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