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DESCRIPTION
The Xylanase (CAS Number: 9025-57-4) is widely used in the baking industry and has good benefits, such as in bread or other foods.
XYL50 which is made from the best strain of Bacillus subtilis through Submerged fermentation and extraction technique.
XYL200 which is made from the best strain of Aspergillus oryzae through Submerged fermentation and extraction technique.
The main activity is endo-xylanase, which can cut off the soluble and non-soluble fibrous structure in araboxylan in flour to increase the loaf volume.
CHARACTERISTICS
| Items | XYL50 | XYL200 |
| Physical Appearance | Gray to light brown powder | White to light gray powder |
| EC Code | 3.2.1.8 | 3.2.1.8 |
| Type | Bacteria | Fungal |
| pH | 4.0~6.0 | 4.5~7.0 |
| Temperature | 45~70℃ | 45~70℃ |
FUNCTION
This enzyme is widely used in the baking industry.
XYL50
- Better dough handling and dough softness;
- Keeps dough dry;
- Improves dough extensibility;
- Increases loaf volume and better structure.
XYL200
- Better dough handling and dough softness;
- Improves dough extensibility;
- Increases loaf volume and crumb softness.
USAGE
Range of Application
Suitable for flour milling and bread flour improver.
Recommended dosage
- XYL50: 10-100 ppm (1-10.0g/100kg flour)
- XYL200: 10-60 ppm (1-6.0g/100kg flour)
- Optimal dosage is confirmed by flour nature and baking experiment.
Method of application
Add it into flour directly or add them into flour together after mixing with other dosing.
PACKAGE
20kg /barrel
STORAGE
Transport and store in a cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃ in the original sealed package, the activity of solid enzyme remains stable for a period of up to 18months. The shelf life can be extended when stored at 5℃.
More About Xylanases
- They are widely used in bread making.
- Depending on the application, there is usually appropriate xylanase or a mixture of different xylanases available to achieve the desired effects.
- Dough handling properties
· Stability
· Oven spring and volume - Improves dough workability
Three Main Mechanisms of Xylanases
- Reduction of the viscosity of digesta
- Penetration of the cell wall to gain access to important nutrients
- Preparation of prebiotic xylo-oligomers
