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Baking with Xylanases


Arabinoxylans are complex cell wall components comprising soluble pentosans and insoluble hemicelluloses. Various xylanase enzymes (pentosanases or hemicellulases) attack at different sites on these non-starch polysaccharide chains.

Xylanases to reduce water binding in multi-grain cracker dough and improve dough machinability. With water more easily removed from the system, less baking or drying down time is required. Pentosanases and hemicellulases can also improve bread loaf volume by allowing greater dough expansion during fermentation and baking.