VTBake S-1002

Xylanase Bakery

Xylanase can promote the degradation of macromolecular insoluble Arabinoxylan into water-soluble xylan. By adding xylanase, the water absorption of flour can be increased and the water holding property of dough can be enhanced. The handling properties and stability of the dough can be improved.

  • Improve dough performance
  • Increase dough volume
  • Extend the shelf life
  • Maximum effect in bakery processing
  • Result higher quality of baked goods
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