VemoZyme X

• Improves elasticity of wheat gluten network
• Improves crumb structure
• Improves dough stability and handling
• Improves the nutritional properties of grain foods and feeds
• Increases the volume of the baked goods

The industrial application of VemoZyme^® X has very wide range. It is used as a food additive in wheat flour for improving dough handling and the quality of baked products. Also, xylanase improves the nutritional properties of whole grain foods in the baking industry. It is also used for clarification processes of products in the beverages industry.

VemoZyme^® X breaks down complex biopolymers into insoluble molecules during the dough processing, which results in better dough stability, delays the formation of crumbs, and it increases the bread volume.

VemoZyme^® X improves the elasticity of the wheat gluten network by acting on soluble and insoluble pentosanes in the flour during the dough processing. This results in better dough stability and handling, improved crumb structure, and a larger volume of the baked goods.

VemoZyme^® X can be used in combination with other enzymes for an even better improvement of the quality of the baked products. VemoZyme^® X represents a good alternative to dough conditioning emulsifiers and it can also be used alone or in combination with VemoZyme^® FA.

Xylanase is a natural enzyme which breaks down xylan to hemicellulose by breaking the β-1,4-bond. Xylan is a component of plant cell walls and it is the second most common polysaccharide in nature, and it is the major hemicellulosic constituent found in soft and hard food. Xylanase has a favourable impact on the human health and digestive tract. Humans do not produce xylanase, but some of our gut bacteria do produce it. The commercial applications of xylanase are mainly for the paper or biofuel industries, for improving animal feeds, for the bread making industry, and even for fruit juice clarification. Xylanase application in different sectors has increased significantly in the past decade, due to increasing concerns on environmental pollution and the strive for greater sustainability of all manufacturing processes. Xylanases are widely used in bread making either by them selves or in combination with other enzymes. They are able to improve the quality of the bread by increasing its volume. Xylanase increases the binding of water in the dough by breaking down the hemicellulose from the wheat flour. This reaction softens the dough and delays the formation of crumbs resulting in better proofing of the dough. These enzymes also improve the texture, taste, and the palatability in biscuits. They are highly effective in juice production by improving the extraction, clarification, and stabilization processes. Xylanase is used for hydrolyzing the cellular wall of barley during the fermentation process in the beer making industries. Hydrolysis leads to a release of arabinoxylans and oligosaccharides, which reduces the muddy appearance and viscosity of the beer.