- Improves wheat gluten network elasticity
- Improves crumb structure
- Improves dough stability and handling
- Improves nutritional properties of grain foods and feeds
- Increases the volume of the baked goods
Industrial application of VemoZyme® X is in a wide range. It is used as food additive, in wheat flour for improving dough handling and quality of baked products. Also, xylanase improves nutritional properties of foods made from grain in baking industries and for clarification of the products in beverage industries.
VemoZyme® X breaks down the unusable molecules to insoluble molecules during dough processing which results in better dough stability, delays the formation of crumb and increases the bread volume.
VemoZyme® X improves wheat gluten network elasticity by acting on soluble and insoluble pentosanes in the flour during dough processing. That results in better dough stability and handling, improved crumb structure and larger volume of baked bread.
VemoZyme® X can be used in mixture with other enzymes for better improvement of the quality of the baked products. VemoZyme® X represents a good alternative to dough conditioning emulsifiers and could be used alone or in combination with VemoZyme® FA.
Xylanase is a natural enzyme which breaks down xylan to hemicellulose. The xylan is a component of plant cell walls and it is the second most common polysaccharide in nature. Xylanase has a favourable impact on human health and digestive tract. Humans do not produce xylanase, but some of our bacteria which are present in the gut, can produce it. Xylanases cleave the β-1, 4 backbone of the complex plant cell wall polysaccharide xylan, which is the major hemicellulosic constituent found in soft and hard food. The commercial applications of xylanase in paper industry, biofuel, improving animal feed, bread making industry, fruit juice clarification are well known. Xylanases application in different sectors has increased significantly in the past decade, due to increasing concern on environmental pollution and sustainable development has. Xylanases are widely used in bread making industry alone or with other enzymes. They are able to improve the quality of the bread by increasing the bread volume. Xylanase increases the binding of water in the dough by breaking down the hemicellulose in wheat flour. This reaction softens the dough and delays the formation of crumb resulting in more growth of the dough. These enzymes also improve the texture, tastiness and palatability in biscuits. They are also effective in juice production by improving extraction, clarification and stabilization. Xylanase is used for hydrolysing the cellular wall of barley during the fermentation process in beer making industries. Hydrolysis leads to release of arabinoxylans and oligosaccharides, which reduces the muddy appearance and viscosity of beer.