Food enzyme xylanase is a food grade xylanase for baking purpose produced by the controlled fermentation,for baking purpose produced by the controlled fermentation and it is approved by the application of customers.
Food enzyme xylanase baking
One Xylanase activity unit (U) is defined as the amount of enzyme which degrades 5mg/mL of
xylan solution to liberate 1μmol of reducing sugar (xylose) in 1 min at 37℃ and pH5.5.
1.Increasing loaf volume and Improving crumb structure.
2.Improving flavor and taste.
3.Enhancing dough stability.
4.Better crumb softness and fineness.
5.Extended shelf life.
6.Replacement of chemical additives.
Steamed bread & Noodles: the optimal dosage is generally 3-5ppm.
Bread: the optimal dosage is generally 10-20ppm (1-2g per 100kg flour).
But it could be changed with the different kind of flour and producing procedure.
Storage and Shelf life
This product should be kept in a cool dry location. It will keep for at least one year, if stored in original package.
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