20000U/G Xylanase Enzyme Xylanase In Food For Baking Bread

    Xylanase is extracted from the excellent strain of Trichoderma reesei through deep fermentation and refinement. It can degrade the abundant hemicellulose of xylan found in nature and is widely used in baking, feed, brewing, oligosaccharides, and wheat processing.

Feed processing: Adding xylanase can degrade xylan, reduce viscosity, improve the utilization of carbohydrates and proteins in feed, and reduce breeding costs.

Bread baking: Degradation of xylan in wheat flour to improve dough extensibility and water holding capacity, resulting in larger bread volume and softer texture.

Juice processing: Decompose the xylan in the fruit cell wall to improve juice yield and clarity.

Papermaking: Degradation of wood polysaccharides makes fibers easier to separate, reduces the use of chemical bleaching agents (such as chlorine gas), lowers environmental pollution, and improves paper strength.

•Plant extraction       •Juice production       •baking       •feed