xylanase price manufacturer

<:. Suitable for flour processing as bread flour improver and steamed bun flour improver.
.-:. Increase the volume of bread and steamed buns and increase the softness of bread and steamed buns<
.-:. Improve the elasticity of the gluten network in the dough and make the internal pores of the dough more uniform and fine, which can be used in bread processing Replace emulsifier or use together<
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-:. is a xylanase enzyme activity unit analysis method for baking. Available on request. The recommended dosage is<
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) The optimal dosage range should be passed Baking experiments have determined that adding <
.-:. will cause the dough to lose water holding capacity and become sticky. For best results, it is recommended to use it in conjunction with fungal amylase, lipase or glucose oxygenase. Product Characteristics<
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It is light yellow, has good fluidity and is dust-free. The fineness of the particles is suitable for<
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℃. Deactivated during baking. Scope of application: Suitable for flour processing, bread flour improver and steamed bun flour improver. <