In industrial baking, manufacturers are frequently troubled by common issues such as dough sticking to machines and rollers, coarse texture, hard mouthfeel and inconsistent quality across batches. As an essential core enzyme preparation for the baking industry, xylanase features mild natural catalytic properties to effectively address these production challenges. It specifically breaks down water-absorbing arabinoxylan in flour, optimizes dough processability, and delivers baked goods that are fluffier, softer and finer in texture. Meanwhile, it extends the shelf life and comprehensively improves product quality and market competitiveness.

Commercially available xylanases for baking are categorized into two types based on microbial sources: fungal xylanase and bacterial xylanase. Each boasts unique strengths to suit diverse baking scenarios and product requirements.

1. Fungal Xylanase: Versatile for Mainstream Baking

Fungal xylanase is the most widely used type in modern baking. Produced via fermentation of microorganisms like Aspergillus niger and Trichoderma reesei, it works mildly and blends perfectly with dough without altering the original flavor and texture of flour, making it ideal for most conventional baking processes.

Xylanase derived from Aspergillus niger has excellent temperature tolerance and maintains high activity throughout dough mixing, proofing and the early baking stage. It effectively prevents dough from sticking to equipment, streamlining production. Additionally, it improves the fluffiness of bread, optimizes taste and prolongs shelf life to reduce storage losses.

Xylanase from Trichoderma reesei delivers high catalytic efficiency with precise and controllable performance. It regulates the hydrolysis degree of flour and facilitates sufficient dough proofing, resulting in baked goods with uniform, fine crumb and superior softness. It is the preferred choice for soft bread, fancy pastries and other products requiring a delicate texture.

2. Bacterial Xylanase: High Stability for Large-Scale & Custom Production

Mainly sourced from Bacillus subtilis, bacterial xylanase offers superior overall stability. It can be used in combination with fungal xylanase for synergistic effects, perfectly matching high-standard and large-scale baking production.

This enzyme features outstanding acid and alkali resistance, and functions steadily in dough with varying pH values. It is hardly inhibited by flour impurities or batch-to-batch variations, ensuring stable fermentation and shaping processes all the way through. It offsets quality discrepancies among flour from different origins and batches, fundamentally realizing consistent and standardized product quality.

Furthermore, bacterial xylanase greatly enhances dough extensibility and plasticity to ease shaping. It is suitable for mass production of regular bread and pastries, as well as specialty products such as whole wheat and high-fiber baked goods, covering a wide range of applications.

Natural & Clean Formula Aligned with Industry Trends

Both fungal and bacterial xylanases are produced through natural microbial fermentation, serving as green and safe bio-ingredients. They become rapidly inactivated under high baking temperatures with no harmful residues left, fully complying with the clean label trend in the food industry.

Empowered by natural biotechnology, xylanase solves key pain points in industrial baking. It stabilizes product quality, improves taste and flavor, and cuts production losses, helping baking enterprises develop high-quality, standardized and differentiated baked products.

About Annzyme®:

Annzyme is a new brand for Angel enzymes products. We are dedicated to providing customers with perfect solutions in many fields like baking, proteolysis, nucleic acid hydrolysis, starch further-processing etc, and already built highly automated production lines for enzymes and other biological products. We are committed to become the best enzymes supplier and service provider.

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Angel Yeast Co., Ltd.

Address: 168 Chengdong Avenue, Yichang, Hubei, P. R. China

Tel: +86-717-6369520

Fax: +86-717-6370680

Email: lili@angelyeast.com